EASTER! Daily Recipe: April 12, 2009

Rose and Vanilla Cupcakes
Commonly known in England as fairy or butterfly cakes, these pretty pink-frosted confections are perfect for baby showers, springtime parties and other celebrations.

Ingredients:
1 1/2 cups self-rising flour
2 pinches of salt
20 Tbs. (2 1/2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
4 1/2 tsp. plus 1 Tbs. rose water
2 1/2 tsp. vanilla extract
3 eggs, lightly beaten
3 cups confectioners' sugar, sifted, plus more for dusting (optional)
3 drops pink food coloring
2 Tbs. finely chopped pistachio nuts

Directions:
Preheat an oven to 350ºF. Line a 12-cup muffin pan with paper liners.

Sift the flour and 1 pinch of salt into a small bowl. Set aside.

In the bowl of a stand mixer fitted with the flat beater, beat together 12 Tbs. (1 1/2 sticks) of the butter and the granulated sugar on medium-high speed until light and fluffy, scraping down the sides of the bowl as needed. Add the 4 1/2 tsp. rose water and 1 1/2 tsp. of the vanilla. Reduce the speed to medium and add the eggs one at a time, scraping down the sides of the bowl and making sure each egg is fully incorporated before adding the next one. Reduce the speed to low, gradually add the flour mixture and beat until just incorporated.

Divide the batter evenly among the prepared muffin cups. Bake until the cupcakes are golden and a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes. Transfer the pan to a wire rack and let the cupcakes cool completely.

Meanwhile, make the buttercream: In the bowl of the stand mixer fitted with the flat beater, beat together the remaining 8 Tbs. (1 stick) butter, the 3 cups confectioners' sugar and 1 pinch of salt until smooth. Mix in the 1 Tbs. rose water, the remaining 1 tsp. vanilla and a few drops of food coloring. Place the buttercream in a pastry bag fitted with a star tip.

Using a small paring knife, cut a cone-shaped piece from the top of each cupcake. Each cone should be about 1 1/2 inches in diameter and about 1 inch long. Cut each cone in half lengthwise. These 2 pieces will be the wings for each cupcake. Pipe buttercream into the center and over the top of each cupcake. Insert the wings in the center, poking the tips into the frosting and turning the flat side of each piece outward. Sprinkle the cupcakes with pistachios, dust with confectioners' sugar and serve. Makes 12 cupcakes.

Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).

Easter Egg Nest Cupcakes
Toasting the coconut that forms the nests adds a natural straw color as well as a pleasant crunch and nutty flavor to these whimsical cupcakes. Easter egg candies come in many different sizes; use as many as will comfortably fit in each nest.

Ingredients:
3/4 cup sweetened shredded coconut
1 1/4 cups all-purpose flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1/4 cup sour cream
2 Tbs. vegetable oil
1/2 tsp. vanilla extract
3/4 cup sugar
6 Tbs. (3/4 stick) unsalted butter, at room temperature
2 eggs, at room temperature
Vanilla buttercream for frosting cupcakes
Easter egg candies for decorating

Directions:
Preheat an oven to 350°F. Spread the coconut on a baking sheet and toast until lightly browned, about 8 minutes.

Line a standard 12-cup muffin pan with paper or foil liners.

In a large bowl, whisk together the flour, baking powder and salt. In a small bowl, stir together the sour cream, oil and vanilla. In another bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the sour cream mixture in 2 additions, beating until just combined; scrape down the sides of the bowl as needed.

Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.

Frost the cupcakes with the buttercream. Top each cupcake with a ring of toasted coconut. Place an Easter egg candy (or candies) in the center of each nest and serve. (The finished cupcakes can be refrigerated in an airtight container for up to 2 days; bring to room temperature before serving.) Makes 12 cupcakes.

Adapted from Cupcakes, by Shelly Kaldunski (Weldon Owen, 2008).

Vanilla Daisy Cupcakes
Our petal-topped cupcakes will be a big hit at garden parties, spring brunches and other gatherings. Decorate the generously sized treats with colorful icings, sprinkles and sugars to create a beautiful edible bouquet.

Ingredients:
For the cupcakes:
2 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. salt
16 Tbs. (2 sticks) unsalted butter
1 3/4 cups granulated sugar
4 eggs, lightly beaten
1 Tbs. vanilla extract
2/3 cup milk

For the buttercream frosting:
6 cups confectioners' sugar
16 Tbs. (2 sticks) unsalted butter
4 1/2 Tbs. milk, plus more, if needed
2 tsp. vanilla extract
1/2 tsp. salt
Food colorings as desired (optional)

Directions:
Have all the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat to 325°F. Line the wells of a daisy crown cupcake pan with paper liners. Lightly grease the crown area of the wells.

To make the cupcakes, over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition. Beat in the vanilla until just incorporated, about 1 minute.

Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.

Divide the batter evenly among the prepared wells, using a small spatula to spread the batter into the crown area. Tap the pan on the countertop to level the batter in the pan. Bake until the cupcakes are light golden and a toothpick inserted into the center comes out clean, about 35 minutes.

Transfer the pan to a wire rack and let the cupcakes cool in the pan for 15 minutes. Invert the pan onto the rack and gently lift off the pan. Let the cupcakes cool on the rack for at least 30 minutes, then return them to the pan. Using a serrated knife, gently saw off the part of each cupcake that rose above the edge of the pan. Let the cupcakes cool completely, at least 1 hour more, before frosting and decorating.

Meanwhile, make the buttercream frosting: In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, butter, the 4 1/2 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat until fluffy, about 3 minutes.

If the frosting is dry, add more milk, 1 tsp. at a time, until the frosting is creamy but still holds peaks. Tint with food coloring as desired. Frost and decorate the cooled cupcakes. Makes 6 cupcakes.

Williams-Sonoma Kitchen.[/b]

Strawberry Génoise with Whipped Cream
The génoise, a light, elegant sponge cake, is one of the building blocks of French baking, used as a base for both layer cakes and jelly rolls. The successful leavening of the cake depends solely on how much air is whipped into the eggs. Heating the sugar and whole eggs before whipping helps the eggs attain the maximum volume possible, although a slightly denser, still satisfying, version of the cake can be made without this step. Some génoises, such as this recipe, contain a little butter, which tenderizes the crumb.

Ingredients:
For the génoise:
4 eggs
1/2 cup granulated sugar
3/4 cup cake flour, sifted
3 Tbs. unsalted butter, melted

For the filling and finish:
1/4 cup granulated sugar
1/4 cup water
1 tsp. kirsch
2 cups heavy cream
2 tsp. confectioners’ sugar
3 cups strawberries, hulled and cut into 1/2-inch slices, plus 6 strawberries, halved lengthwise, for garnish

Directions:
To make the génoise, preheat an oven to 375°F. Line the bottom of a 9-by-3-inch round cake pan with parchment paper.

In the bowl of an electric mixer, whisk together the eggs and granulated sugar by hand until combined. Place the bowl over but not touching simmering water in a saucepan. Gently whisk until the mixture registers 140°F on an instant-read thermometer, about 3 minutes. Put the bowl on the mixer and beat with the whisk on high speed until the mixture is pale and almost tripled in volume, 5 to 8 minutes.

Remove the bowl from the mixer. Sift the flour over the egg mixture in 2 additions and carefully fold in with a large rubber spatula. Fold a large dollop into the melted butter, then fold back into the egg mixture.

Pour the batter into the prepared pan and smooth the top. Bake until the top of the cake is browned, about 20 minutes. Transfer the pan to a wire rack and let cool completely.

Run a table knife around the edge of the pan and invert the cake onto a work surface. Turn the cake right side up, leaving the parchment paper in place. Cut the cake into 2 equal layers. Put the top layer, cut side up, on a serving plate.

To make the filling and finish, in a small saucepan over medium heat, combine the granulated sugar and water. Bring to a boil, stirring occasionally until the sugar dissolves. Remove from the heat and let the sugar syrup cool to room temperature.

In a small bowl, stir together the kirsch and sugar syrup. Brush the cake with about half of the syrup. Whip the cream and confectioners' sugar to soft peaks. Place the sliced strawberries in a bowl. Fold about one-fourth of the cream into the berries. Spread the mixture evenly on top of the cake. Position the remaining cake layer, cut side down, on top. Peel off the paper. Brush with the remaining syrup. Spread the top and sides of the cake with the remaining whipped cream.

Thinly slice 1 strawberry half and place it in the center of the cake. Arrange the remaining halves around the edge of the cake. Refrigerate until ready to serve. Serves 8 to 10.

Adapted from Williams-Sonoma Collection Series, Cake, by Fran Gage (Simon & Schuster, 2003).

Strawberry Tart with Orange Cream
Cointreau is a well-known liqueur from western France, where it was first made more than a century and a half ago in the city of Angers. Colorless and with a strong, pleasing aroma, it has an exotic flavor that is a marriage of sweet orange peels from Spain and bitter orange peels from the Caribbean island of Curaçao. Although similar to triple sec, Cointreau is drier. You will find it sold in a distinctive square bottle with a bright red ribbon. A popular after-dinner liqueur, Cointreau is also often used as a flavoring ingredient, as in this tart recipe.

Ingredients:
1 rolled-out round of tart dough (see related recipe at left)
8 oz. cream cheese, at room temperature
1/4 cup sugar
1 tsp. finely grated orange zest
2 tsp. Cointreau or other orange-flavored liqueur
2 cups fresh strawberries, hulled and halved lengthwise
1/2 cup apricot jam

Directions:
Fold the dough round in half and carefully transfer to a 9 1/2-inch tart pan, preferably with a removable bottom. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Trim off any excess dough by gently running a rolling pin across the top of the pan. Press the dough into the sides to extend it slightly above the rim to offset any shrinkage during baking.

Refrigerate or freeze the tart shell until firm, about 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 375°F.

Line the pastry shell with aluminum foil or parchment paper and fill with pie weights or raw short-grain rice. Bake for 20 minutes, then lift an edge of the foil. If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. Remove the weights and foil. Continue to bake until the shell is golden, 7 to 10 minutes more. Transfer to a wire rack and let cool completely.

In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese and sugar on medium speed until smooth. Mix in the orange zest and Cointreau. Spread the cream cheese mixture evenly over the bottom of the tart shell. Arrange the strawberry halves, overlapping them, in concentric circles on top of the cream cheese, completely covering the surface.

In a small saucepan over low heat, warm the apricot jam until it liquefies. Pour through a fine-mesh strainer set over a small bowl. Using a small pastry brush, gently brush the strawberries with a thin coating of jam. Refrigerate until ready to serve. Let stand at room temperature for 20 minutes before serving. Makes one 9-inch tart.

Adapted from Williams-Sonoma Collection Series, Pie & Tart, by Carolyn Beth Weil (Simon & Schuster, 2003).

Sweet Lemon Cupcakes
If you fill your muffin cups too full with batter, you will end up with overblown cupcakes! Fill them just the right amount and they will have flat tops. Then, the icing will not flow over the sides and they will be easier to decorate.

Ingredients:
2 lemons, washed
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
5 teaspoons poppy seeds
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 eggs, at room temperature
3/4 cup milk
2 cups confectioners' sugar
Yellow and green decorating sugar

Directions:
Zest the lemons
Be sure an adult is nearby to help.

Position the racks in the upper and lower thirds of an oven and preheat to 325°F. Line two 12-well muffin pans with paper liners.

Holding the lemons over a cutting board, rub them over the small holes of a box grater. Use short strokes and turn the lemon as you work. Rub off only the colored part of the peel (the zest). Measure out 2 teaspoons zest. Reserve the lemons.

Start the batter
In a bowl, combine the flour, baking powder, salt and poppy seeds. Stir with a whisk until evenly blended. Add the 2 teaspoons lemon zest to the flour mixture and whisk well. Set aside.

In a large bowl, using an electric mixer, beat the butter on medium speed until it is soft and fluffy. Turn off the mixer, sprinkle in the granulated sugar and continue beating until pale.

Finish the batter
One at a time, crack the eggs into a small bowl and check for shells. Add the eggs to the batter, one at a time, beating well after adding each one.

Turn off the mixer and scrape down the sides of the bowl with a rubber spatula. Add half of the flour mixture and beat on low speed just until blended. Turn off the mixer and add the milk. Beat on low speed until smooth. Turn off the mixer and add the rest of the flour mixture. Beat just until blended.

Fill the cups
Scrape down the sides of the bowl with the rubber spatula. Then, using two large spoons, one to scoop out the batter and the other to push it off the spoon, fill each muffin cup half full. Do not fill the muffin cups any higher than that. Wash the bowls and spoons.

Bake the cupcakes
Put the pans in the oven and bake until the edges of the cupcakes are pale golden brown and a thin skewer inserted into the center of a cupcake comes out clean (ask an adult to help!), 20 to 25 minutes.

Ask an adult to help you remove the pans from the oven and put them on wire cooling racks. Let the cupcakes cool in the pans for 10 minutes, then lift out the cupcakes, put them directly on the racks and let cool completely, about 45 minutes.

Make the icing
Holding each zested lemon on its side on the cutting board, cut the lemons in half with a sharp knife. Twist each lemon half over the cone of a citrus juicer. Pick out and throw away any seeds. Measure out 3 tablespoons juice and put in a small bowl.

In another bowl, whisk together the confectioners' sugar and a little of the lemon juice. Add some more lemon juice but only enough to make the icing thick. It should slowly fall off the whisk.

Ice and decorate
Spoon some icing on top of each cupcake and use the back of the spoon in a circular motion to help spread it to the edges of the cupcake liner. Let the icing stand for a minute until it smooths out to make a flat surface.

Right away, sprinkle the iced cupcakes with the colored sugar. Do not wait too long after pouring the icing or it will harden and the sugar wont stick. Makes 24 cupcakes.

Adapted from Williams-Sonoma Sweet Treats, by Carolyn Beth Weil (Simon & Schuster, 2006).

Spring Celebration Cake

Ingredients:
For the sugared violets:
20 pesticide-free violets
1 egg white, at room temperature
1 tsp. water
1 cup superfine sugar

For the vanilla cake:
6 eggs
1 cup granulated sugar
1 tsp. vanilla extract
1 1/3 cups sifted all-purpose flour
Pinch of salt
1 Tbs. grated lemon zest

For the lemon curd:
3 egg yolks
1/4 cup granulated sugar
2 Tbs. grated lemon zest
5 Tbs. fresh lemon juice
3 Tbs. unsalted butter, cut into 6 equal pieces

For the lemon sugar syrup:
1/3 cup granulated sugar
1/3 cup water
3 Tbs. fresh lemon juice
1 cup heavy cream
2 Tbs. confectioners’ sugar
1/2 tsp. vanilla extract

Directions:
To make the sugared violets, carefully snip off the stem from each violet, then rinse the flowers gently and place on paper towels to dry.

In a bowl, whisk together the egg white and water until frothy. Using some of the sugar, spread a thin layer over a large plate. Holding each flower by its base and using a pastry brush, paint each violet on both sides with a thin coating of egg white. Then sprinkle lightly on both sides with sugar. Place in a single layer on the sugared plate and let dry for 2 hours before using.

To make the cake, have all the cake ingredients at room temperature. Preheat an oven to 350°F. Butter two 8-inch round cake pans and line the bottoms with parchment paper.

In the bowl of an electric mixer, beat together the eggs, sugar and vanilla until a stiff ribbon forms that leaves a trail atop the batter when the beater is lifted, about 1 minute. Sift together half of the flour and the pinch of salt over the eggs and sugar. Add the lemon zest and fold the wet and dry ingredients together partially. Sift the remaining flour over the top and fold in until mixed. Pour the batter into the prepared pans, dividing it evenly.

Bake until a skewer inserted into the center of a cake comes out clean and the top springs back when lightly pressed, 30 to 35 minutes. Transfer the cakes to a wire rack and cool in the pans for 15 minutes. Run a knife blade around the edges of the cakes, invert onto the rack and remove the pans and parchment.

To make the lemon curd, in a heatproof bowl, whisk together the egg yolks, sugar, lemon zest and lemon juice until blended. Place over a pan of simmering water but not touching the water, and whisk vigorously until the foam disappears and the mixture is very thick, about 10 minutes. Whisk in the butter until melted. Reduce the heat to low and continue to cook, stirring constantly, until the mixture is very thick, about 5 minutes more. Remove from the heat and whisk for 2 minutes. Cover with plastic wrap placed directly on the curd; set aside to cool.

To make the sugar syrup, in a saucepan over medium heat, bring the sugar, water and lemon juice to a boil, stirring to dissolve the sugar. Boil for 30 seconds. Remove from the heat and let cool for at least 15 minutes.

Place 1 cake layer, top side up, on a serving plate. Puncture in several places with a fork and drizzle with half of the sugar syrup. Spread the lemon curd evenly onto the cake. Place the second cake layer, top side up, over the first and repeat with the fork and remaining sugar syrup.

In a bowl, beat together the cream, confectioners' sugar and vanilla until almost-stiff peaks form. Spread over the top and sides of the cake. Refrigerate for at least 30 minutes or for up to 2 hours. Sprinkle with sugared violets just before serving. Serves 10.

Adapted from Williams-Sonoma Seasonal Celebration Series, Spring, by Joanne Weir (Time-Life Books, 1997).

Mango Mousse with Raspberry Coulis
Raspberries should not be washed vigorously, as their porous flesh and the hollow center will quickly absorb water, resulting in watery sauces and desserts. If using organic raspberries, you need only brush them gently to remove any debris. Use a soft brush like the ones designed for cleaning mushrooms, or a paper towel. If using regular raspberries, wash them briefly under cold running water and drain on paper towels.

Ingredients:
For the mousse:
1 1/4 tsp. unflavored gelatin
2 Tbs. cold water
1/4 cup orange or apple juice
1 large mango, peeled and pitted
2 egg whites
1/4 tsp. fresh lemon juice
2 Tbs. superfine sugar

For the raspberry coulis:
2 cups raspberries
1 1/2 tsp. superfine sugar
1 Tbs. framboise (raspberry liqueur) or Grand Marnier
1/4 to 1/2 tsp. fresh lemon juice

Fresh mint sprigs for garnish

Directions:
To make the mousse, in a small bowl, combine the gelatin with the cold water to soften. In a small saucepan over medium heat, warm the orange juice to just below the boiling point. Remove from the heat, add the gelatin and stir until it dissolves.

Slice off 4 slivers from the mango and reserve. Cut the remaining mango flesh into cubes. Transfer to a food processor and puree until smooth. Transfer the puree to a glass measuring pitcher; you should have about 1 1/4 cups. Whisk the gelatin mixture into the puree until blended. Let cool for 10 minutes.

In a large bowl, using an electric mixer, beat the egg whites on high speed until foamy. Add the lemon juice and continue beating until soft peaks form. Gradually add the sugar and continue beating until stiff, glossy peaks form. Using a rubber spatula, fold in the mango mixture. Divide among four 7-fl.-oz. ramekins and smooth the tops. Cover and refrigerate for at least 4 hours or up to overnight.

To make the raspberry coulis, in a food processor, combine the raspberries, sugar and framboise and pulse until smooth. Pass the mixture through a medium-mesh sieve set over a bowl and stir in 1/4 tsp. of the lemon juice. Taste and add more lemon juice, if needed. Cover and refrigerate until chilled, up to overnight.

Fill a bowl with hot water and dip the base of a ramekin in the water for about 10 seconds. Run a small knife around the inside rim, then invert the mousse onto a plate. Repeat with the remaining mousses. Spoon the coulis onto 4 dessert plates, top each with a mousse, garnish with a mango sliver and mint sprig, and serve. Serves 4.

Note: This dish contains uncooked egg whites. They run a risk of being infected with salmonella or other bacteria, which can lead to food poisoning. This risk is of most concern to small children, older people, pregnant women and anyone with a compromised immune system. If you have health and safety concerns, do not consume raw eggs.

Adapted from Williams-Sonoma Collection Series, Sauce, by Brigit L. Binns (Simon & Schuster, 2004).