nesting egg cupcakes

ingredients

cake
1 cup unsalted butter, at room temperature
2 cups sugar (I prefer bakers’s sugar, aka caster sugar)
3 cups sifted unbleached white flour
4 teaspoons baking powder
1/2 teaspoon salt
4 eggs, separated
1 teaspoon good quality vanilla extract
1/2 vanilla bean
1 cup milk

1 – 18 ounce bag (or 72) Cadbury mini eggs (substitute jellybeans,etc…)

icing
3 cups sifted confectioners sugar
1 tablespoon good quality vanilla extract
1 – 1/2 cups unsalted butter, at room temperature
1/4 teaspoon salt

 

coconut ‘grass’
1 – 1/2 cups sweetened coconut, fancy shred (preferred) or angel flake
green and blue food coloring
water

directions

Preheat oven to 325 degrees Fahrenheit.

cake
Cut the butter into small pieces.  Place in a large bowl and beat with a wooden spoon or electric mixer until very light and fluffy.  Add the sugar and beat again until the mixture is light yellow and fluffy.  Next, add the egg yolks, beating just until combined.  Add the vanilla extract.  With a sharp knife, split the vanilla bean and scrape the seeds into the bowl.  Mix well. 

In two parts, add the flour and milk to the butter mixture.  First stir in about half of the sifted flour.  Pour in about half the milk and gently mix that into the batter.  Stir in the remaining flour and finally, pour in the rest of the milk, gently stirring to incorporate. 

In a metal bowl, beat the egg whites into soft peaks with a whisk or mixer.  Add a spoonful of egg white to the batter, stirring gently to lighten the batter.  Gently fold in the rest of the egg whites, preferably with a large rubber spatula, just until mixed in. 

Divide the batter between 24 muffin cups, each about 2/3 full.  Bake for 25-30 minutes or until cakes are very lightly browned and a toothpick comes out clean.  Cool completely on a wire rack.  Frost generously with buttercream frosting and decorate, as desired.

buttercream frosting
In a large bowl, combine the confectioners’ sugar, butter, vanilla and salt.  Beat at medium speed until smooth, about 5 minutes.

coconut ‘grass’
Place coconut in sealable gallon-size plastic bag.  Set aside.  In a small bowl, mix 3 –4 drops green and 1 – 2 drops blue food coloring with 1 tablespoon water.  Stir to combine.  Sprinkle the food coloring mixture over the coconut, seal the bag and shake to incorporate.  Add more diluted food coloring, as desired. 

Spread the coconut evenly on a foil-lined baking sheet.  Toast on low-broil, stirring every minute or two, until some pieces are lightly browned, 5 – 10 minutes.  Monitor closely to prevent burning.  Cool on foil until needed.

assembly
When the cupcakes have cooled, frost immdiately using an offset metal spatula or spreader (without a serrated edge).  Place a large dollop in the center of each cupcake, working outward in a circular motion.  Position three chocolate eggs in the center.  Sprinkle the surrounding frosting with toasted coconut.  As a rule, cupcakes are best the same day, but these keep well overnight, once frosted. 

Happy spring, happy baking!

Cake recipe adapted from Alice Waters’ 1-2-3-4 cake recipe, found in ‘Birthday Cakes’ by Katherine Kleinman.

nanaimo bars

My Nanaimo bars are loosely based on a recipe given to me by a real live Canadian.  Over time, I have tweaked the measurements and ingredients to mimic that famed ferry boat version.  Whether or not it resembles the original is inconsequential as there are far too many versions to pinpoint a top contender.  What I do know is this: everyone who tries these bars loves them.  They speak of them in hushed tones of reverence, request them by name and beg for an encore appearance. 

The secret behind the bars lies in the source of their pale yellow filling, Bird’s custard powder, which comes from the UK and lends the center layer its unique flavor and texture.  It is worth the effort to track down this product, either in a specialty store or online, as the bars are better for it.  In a pinch, vanilla pudding powder is a reasonable substitute.  Even haters of coconut (you know who you are) are fans of Nanaimo bars.  I attribute this to the use of unsweetened coconut shred rather than those cloyingly sweet, soggy flakes with the angelic moniker.  Unsweetened coconut is all about texture with a flavor that is surprisingly understated. 

Though it will strike some as odd, the recipe (which is chilled, not baked) calls for one egg.  That’s right, the crust contains raw egg.  This necessary egg acts as a binding agent, neatly holding the crust together.  I am vigilant in relaying this information to all who partake of the bars, yet this appalling detail has yet to deter a single recipient.  Apparently, we Americans aren’t as uptight as they make us out to be.  Just be sure to keep the bars cool and store them in the refrigerator. 

nanaimo bars

yields about 20 bars

ingredients

base
2 ounces semi-sweet chocolate (such as Scharffenberger) 
6 tablespoons unsalted butter
1 cup graham cracker crumbs or about 12 sheets
1 – 1/2 cups unsweetened coconut shred
1 tablespoon sugar
pinch of salt 
1 teaspoon vanilla
1 egg, lightly fork beaten

filling
1/4 cup butter, softened
3 tablespoons milk
2 tablespoons Bird’s custard powder (substitute: vanilla pudding mix)
3 cups powdered sugar 
1 tablespoon vanilla extract

ganache
6 ounces semi-sweet chocolate
4 – 6 tablespoons unsalted butter

directions

base
Melt the chocolate and butter on in a saucepan over low heat.  Alternately, place butter and chocolate in a microwave-safe bowl, stirring at 30-second increments until just melted.  Cool slightly.  In a food processor, pulse the graham crackers until they are reduced to fine crumbs.  Add the coconut and sugar.  Pulse until combined.  Leave the mixture in the bowl of the food processor until needed.

Add the beaten egg to the chocolate mixture, whisking briskly to emulsify.  The egg acts as a binding agent, to hold the base together.  Stir in the vanilla.  In a steady stream, pour the chocolate-egg mixture into bowl of the food processor.  Pulse until combined. 

Press the mixture evenly into the bottom of a waxed paper lined 9” x 13” baking dish or rimmed baking sheet.  Chill for about 30 minutes in the refrigerator or freezer.

 

filling
While the base is chills,  use a handheld electric mixer to blend the butter, milk and custard until well combined.  On low speed, add the powdered sugar, raising to medium speed once incorporated.  Add the vanilla.  Beat on medium high, scraping the sides of the bowl, as needed, until the mixture is silky and smooth. 

With a large rubber spatula, spread the filling evenly over the chilled base.  Chill for about 30 minutes in the refrigerator or freezer.

ganache 
The final layer requires proper timing, so be sure to start the ganache once the custard layer is firm.  Place the chocolate and butter in a saucepan over low heat, whisking until melted.  The consistency should be slightly thicker than chocolate syrup.  If the mixture is too thick, add additional butter, as needed.

Pour the melted chocolate mixture over the custard layer and, using a rubber spatula, work quickly to spread the chocolate evenly over the top, extending all the way to the edges of the baking dish.

Chill for another 20 – 30 minutes in the refrigerator or freezer.  Allow the pan to sit at room temperature for about 5 minutes before cutting into bars.  Using the tip of a sharp knife, carefully cut 2-1/2” x 3” bars.  Remove bars from the pan with a small offset metal spatula.  The first bar is always the hardest to remove.  For best results, serve cool but not fully chilled.  Store in an airtight container in the refrigerator for up to three days. DO NOT store at room temperature due to raw egg in the crust.

For more on the history of Nanaimo bars, plus recipes for both traditional and off-the-wall versions, check out this post by the lovely Jessie Oleson of Cakespy.

pink cookies

 

This recipe is a slight adaptation of one found in ‘A Homemade Life’ by local author, Molly Wizenberg.  They taste best the second day, after the frosting has had a chance to seep into the top layer of the shortbread-style cookie.  Trust me on this one.  Be warned, they are highly addictive, particularly when chilled.  Their secret weapon is a touch of almond extract in the cream cheese frosting.  Wizenberg’s version calls for kirsch or cherry extract and I imagine it would be just as good but I do love the way the hint of almond flavor plays off of the tangy cream cheese.  Whether you opt for almond or cherry, the flavoring adds that je ne sais quoi and these cookies wouldn’t be the same without it. 

yields approximately 24 cookies

ingredients

cookies
1 – 1/2 cups ( 3 sticks) unsalted butter, at room temperature
1 cup powdered sugar, sifted after measuring
3 cups unbleached white flour
1/2 teaspoon salt, rounded
1 teaspoon vanilla extract

frosting
8 ounces cream cheese, at room temperature
6 ounces unsalted butter, at room temperature
3 cups powdered sugar, sifted after measuring
1 teaspoon almond extract
1 pinch salt
a touch of red or pink food coloring

 

directions

cookies
In a medium bowl, use an electric mixer to cream the butter and sugar until light and fluffy.  Add the vanilla and mix well. 

In another medium bowl, whisk together the flour and salt until well combined.  Add the flour mixture to the butter mixture, beating until the flour is incorporated.  

Place the dough on a large piece of plastic wrap.  It should be a bit crumbly but not dry.  Shape the dough into a disc and wrap well.  Refrigerate for 1 hour. 

Preheat oven to 325 degrees Fahrenheit.

On a floured sheet of parchment paper, roll out the dough to just under 1/4” thick.  Cut out either rounds, hearts or flowers, depending on preference.  Really, any shape will do.  Work quickly as the dough is difficult to handle as it softens.  If the dough becomes too soft, wrap it in plastic and return it to the refrigerator for about 15 minutes.

Place the cookies 1 – 1/2” apart on parchment lined baking sheets.  Bake one sheet at a time for 16 – 20 minutes or until edges are very lightly colored.  Chill the other sheet of cookies in the refrigerator until ready to bake.  Carefully transfer the baked cookies, still on parchment, to a wire rack to cool.

 

frosting
In a medium bowl, beat the cream cheese and butter with an electric mixer on medium speed, until fully combined.  Add the powdered sugar and beat on low speed, until incorporated.  Raise the speed to medium-high and beat until satiny smooth and free of lumps, scraping down the bowl, as needed.  Add almond flavoring and 1 or 2 drops of food coloring.  Add more color as desired.  I prefer a very light pink, reminiscent of a cherry blossom.

Once the cookies have fully cooled, spread the tops with a generous layer of frosting; the thicker, the better.  Allow the frosting to set for about an hour before storing, to prevent smudging.  The cookies keep for up to three days in the refrigerator or for several months in the freezer. 

Adapted from the recipe for Jimmy’s Pink Cookies in ‘A Homemade Life’ by Molly Wizenberg.