Easter Nest Cupcakes

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Easter Nest Cupcakes
These almond cupcakes are all dressed up for Easter, topped with a Jordan almond candy nestled in a toasted coconut nest. Toasted coconut is sweet and crunchy and makes a natural straw colored nest and the Jordan almonds carry out the almond flavor theme. Substitute any candy or use candied Easter eggs if you prefer. This almond cake recipe is moist and flavorful, and along with French Almond Buttercream, makes a lovely tasting cupcake for any occasion.
Recipe type: Dessert | Cupcakes | Butter Cakes
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Standard 12-Cup Muffin Pans Pan Prep: Paper Liners Oven Temp: 350° Yield: 30 Cupcakes Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Buttercream Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups all-purpose flour
  • ⅔ cup blanched, finely ground almonds
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons pure almond extract
  • 1 teaspoon pure vanilla extract
  • 1⅓ cups sour cream, room temperature
Classic French Almond Buttercream:
  • 2 large eggs
  • 2 large egg yolks
  • 1 cup granulated sugar
  • ½ cup water
  • 1¾ cup (3½ sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
Topping:
  • 2 cups sweetened coconut, toasted
  • Jordan almonds
Instructions
Preheat oven to 350 degrees F. Prepare two standard 12-cup muffin pans; line with paper cupcake liners.
Batter:
  1. In a medium mixing bowl, combine flour, ground almonds, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  3. Add eggs one at a time, beating until thoroughly mixed. Add the almond extract and vanilla extract along with the last egg. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  4. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the sour cream, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and sour cream, ending with the last portion of the flour, and stirring just until blended.
  5. Spoon the batter into the cupcake liners. Fill ⅔ full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
  6. Bake: Bake, rotating pan halfway through, 20 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before frosting and decorating.
Topping:
  1. Spread the coconut in a large baking pan with sides, toast in the 350 degree oven for 5 to 8 minutes, stirring occasionally, until lightly browned. Remove from oven. Set aside to cool until ready to use.
Classic French Almond Buttercream:
  1. In a large bowl of an electric stand mixer fitted with the whisk attachment combine eggs and egg yolks. Whisk on medium high speed for 5 to 8 minutes until the eggs become thick and lemon colored and drop in ribbons when the beater is lifted. Tip: continue beating the eggs until the sugar syrup is cooked.
  2. Meanwhile, in a medium size heavy saucepan, preferably non-stick, combine sugar and water. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan.
  3. When the syrup looks clear increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 238 degrees F, a soft-ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Immediately remove pan from the heat. Optional: As soon as the syrup reaches 238 degrees F. immediately remove from the heat and pour the syrup into a glass measuring cup to stop the cooking. Be careful, the sugar is extremely hot and will burn your skin if you touch it.
  4. Quickly, as soon at the sugar syrup is done cooking, stop the mixer, pour a small amount of syrup into the beaten egg yolks, immediately turn the mixer on to high speed and beat for 5 to 10 seconds still using the whisk attachment. Turn the mixer off again, pour a little larger amount of syrup in the eggs, and immediately turn the mixer on to high speed for 5 to 10 seconds. Continue with the remaining syrup. Tip: You want to work quickly as the sugar starts to harden and thicken pretty quickly. Don’t allow any syrup to pour onto the whisk as it will spin the syrup around the sides of the bowl.
  5. Once all the sugar has been added to the eggs, continue beating the mixture at high speed, about 5 minutes longer, or until the mixture is cool. Tip: Touch the mixture and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  6. Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The Buttercream may look curdled after the butter is added, but it will become smooth as you continue to beat it. Add the vanilla and almond extracts and continue beating until the Buttercream is thick and smooth, about another 2 to 3 minutes.
  7. Buttercream should be used immediately, or refrigerate until ready to use.
  8. Decorate and Topping: Using an offset spatula, Spread about a ¼ inch layer of Buttercream over the top of each cupcake. Sprinkle the toasted coconut around the top in a ring. Place a Jordan almond in the middle of each cake.

Coconut Peanut Butter Eggs

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Coconut Peanut Butter Eggs
Delight your family and guests with these candy Easter eggs made with a coconut, peanut butter, and nut center. After the egg-shaped candies are dipped in chocolate, serve as is or decorate with Royal Icing.
Recipe type: Dessert | Candy | Coconut | Chocolate
Prep time: 
Total time: 
Recipe Notes
Equipment: Double Boiler Method: Stovetop Pan: Two Large Baking Pans Pan Prep: Parchment Lined Yield: 2 Dozen Eggs Storage: Airtight Container, Cool Place or Refrigerate

Help: Chocolate Types, Melting Chocolate, Tempering Chocolate, Royal Icing

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Center:
  • 1 cup chunky or creamy peanut butter
  • ¼ cup unsalted butter, room temperature
  • 1 cup shredded or flaked sweetened coconut
  • 1 cup walnuts or pecans, finely chopped
  • 1½ cups confectioners (powdered) sugar
Coating:
  • 12 ounces semisweet chocolate or, milk chocolate
  • 1 tablespoon shortening (optional, not used if tempering chocolate)
  • Royal Icing decoration (optional)
Instructions
Center:
  1. In a large mixing bowl, combine peanut butter and butter, use an electric mixer or wooden spoon and beat together until well mixed. Add coconut, nuts, and powdered sugar; stir until well mixed.
  2. Shape dough into egg shapes, about 2” in diameter. Cover eggs and refrigerate until well chilled, 1 to 2 hours.
Coating:
Tip: It is always preferable to temper chocolate when the chocolate is used for dipping candies. In place of step 9 below, See Tempering Chocolate for information about how to temper the chocolate to be used for dipping these candies.

If you don’t want to go through the steps of tempering the chocolate, the following directions are for melting chocolate (not tempering.)
  1. Line 2 large baking sheet or jelly roll pan with parchment paper or wax paper.
  2. In top of a double boiler over hot water, melt chocolate. Stir in the shortening. Set aside to cool. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a glass bowl, stainless steel bowl, or ceramic bowl on top of the hot water; the upper pan should not touch the water.
  3. Place the cooled bowl of chocolate over a pan of hot water to keep the chocolate a liquid consistency for dipping.
Dipping:
  1. Place one egg at a time in the chocolate, gently turn it over with a fork or candy dipping fork. Use the fork to lift the egg out of the chocolate and tap the fork on the rim of the bowl to allow excess chocolate to drip back into the pan, and then draw the underside of the fork over the rim of the pan to remove any drips of chocolate. Gently place the chocolate coated egg on the prepared baking pan, pushing the egg off the fork with another fork. Let egg sit until the chocolate is dry and firm. Tip: refrigerate chocolate coated balls about 30 minutes for the chocolate to become firm. However, if the chocolate has been tempered the balls do not need to be refrigerated as the chocolate should set quickly.
  2. When chocolate is firm, decorate as desired with Royal Icing (optional.)
  3. Store in an airtight container so they won’t dry out. Candies dipped with tempered chocolate can generally be stored in a cool place or at room temperature. Candies dipped with melted (untempered chocolate) should generally be stored in the refrigerator.

Vanilla Nut Easter Eggs

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Vanilla Nut Easter Eggs
Creamy milk chocolate covers these Easter eggs with a soft walnut nougat center. The nougat is a basic divinity recipe made extra rich with the addition of white chocolate. Use pastel tinted Royal Icing along with your imagination to turn these candy Easter eggs into treats your family will love.
Recipe type: Dessert | Candy | Chocolate
Prep time: 
Total time: 
Recipe Notes
Equipment: Medium Heavy-Bottomed Pan, Candy Thermometer Method: Stovetop Pan: One Large Baking Pan Pan Prep: Parchment Lined Yield: 2 Dozen Pieces Storage: Airtight Container, Cool Place or Refrigerate

Help: Chocolate Types, Melting Chocolate, Tempering Chocolate, Royal Icing

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Center:
  • 2 large egg whites
  • 2½ cups granulated sugar
  • ½ cup light corn syrup
  • ½ cup water
  • ¼ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 8 ounces white chocolate, chopped into small pieces
  • 1 cup walnuts or pecans, coarsely chopped
Coating:
  • 12 ounces milk chocolate or, semi-sweet chocolate
  • 1 tablespoon shortening (optional, not used if tempering chocolate)
  • Royal Icing decoration (optional)
Instructions
Line a large baking sheet or jelly roll pan with parchment paper, wax paper, or a non-stick baking mat. Set aside.
Tip: Before beginning to make the candy, have all ingredients, equipment, and tools prepared and ready to use.
Center:
  1. In a large bowl of an electric stand mixer fitted with the whisk attachment, beat egg whites on medium speed until soft peaks form. Set aside. Tip: Use a stand mixer; a hand mixer is not likely to have enough power for the heavy texture of the candy.
  2. In a medium-size heavy-bottomed pan, combine sugar, corn syrup, water, and salt. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. When the mixture begins to simmer, cover the pan tightly with a lid for 3 to 4 minutes to allow condensation to form and run down the inside of the pan to help wash away stray sugar crystals.
  3. Remove the lid and increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 260 degrees F, a hard ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup.
  4. Meanwhile, as the temperature of the syrup reaches about 240 degrees F, continue beating the egg whites on medium-high speed until stiff peaks form. Stop the mixer, remove the whisk attachment and attach the paddle.
  5. When the sugar mixture reaches 260 degrees F, Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 250 degrees to slow the cooking because at this point it will quickly reach 260 degrees. In addition, remove the pan from the heat just before the syrup reaches 260 degrees to prevent it from going over 260 degrees.
  6. Immediately start pouring the hot sugar mixture, in a thin steady stream, into the beaten egg whites, while beating with the electric mixer at medium speed. This will cause the egg whites to double in volume. Be careful, the sugar is extremely hot and will burn your skin if you touch it.
  7. Slowly add the vanilla. Increase the speed to high and continue beating at high speed until the candy changes from a smooth shiny texture to a rough dull texture. This can take anywhere from 10 to 20 minutes.
  8. As soon as the texture changes to the rough dull texture, slow the electric mixer to a medium speed and add the white chocolate pieces, stirring until chocolate is melted and mixed in. Add the nuts, and stir until mixed. Tip: the candy will be stiff and difficult to stir. If necessary, turn the mixture out onto a pastry board or marble board and knead with your hands to mix the nuts into the candy.
  9. Shape candy into egg shapes, about 2” in diameter. Place eggs on baking pan, cover and refrigerate until well chilled, 1 to 2 hours.
Coating:
Tip: It is always preferable to temper chocolate when the chocolate is used for dipping candies. In place of step 9 below, See Tempering Chocolate for information about how to temper the chocolate to be used for dipping these candies.

If you don’t want to go through the steps of tempering the chocolate, the following directions are for melting chocolate (not tempering.)
  1. Line a large baking sheet or jelly roll pan with parchment paper or wax paper.
  2. In top of a double boiler over hot water, melt chocolate and shortening; stir with a rubber spatula or wooden spoon to combine. Set aside to cool. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a glass bowl, stainless steel bowl, or ceramic bowl on top of the hot water; the upper pan should not touch the water.
  3. Place the cooled bowl of chocolate over a pan of hot water to keep the chocolate a liquid consistency for dipping.
Dipping:
  1. Place one egg at a time in the chocolate, gently turn it over with a fork or candy dipping fork. Use the fork to lift the egg out of the chocolate and tap the fork on the rim of the bowl to allow excess chocolate to drip back into the pan, and then draw the underside of the fork over the rim of the pan to remove any drips of chocolate. Gently place the chocolate coated egg on the baking pan, pushing the egg off the fork with another fork. Let eggs sit until the chocolate is dry and firm. Tip: refrigerate chocolate coated eggs about 30 minutes for the chocolate to become firm. However, if the chocolate has been tempered the balls do not need to be refrigerated as the chocolate should set quickly.
  2. Decorate as desired with Royal Icing (optional.)
  3. Store in an airtight container so they won’t dry out. Candies dipped with tempered chocolate can generally be stored in a cool place or at room temperature. Candies dipped with melted (untempered chocolate) should generally be stored in the refrigerator.

Coffee Cream Tart

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Coffee Cream Tart
This is a wonderful coffee flavored, chilled tart that is not difficult to make, and fun to serve. The sweet pastry is filled with ground hazelnuts and pre-baked before adding the filling of coffee, eggs and cream. One of the secrets in making the filling is to have all the ingredients prepared and ready before starting. As the coffee and unflavored gelatin mixture is cooling, whip the cream and egg whites, then the egg yolk and sugar mixture. Once the cooler ingredients are folded in, the mixture will start to thicken, so you’ll want to work quickly to get the finished mixture poured into the pan
Recipe type: Dessert | Cream Tart | Refrigerator Tart
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Springform Pan Pastry: Sweet Nut Tart Pastry Prep: Baked Oven Temp: 400° Storage: Cover and Refrigerate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Pastry:
  • 1½ cups all-purpose flour
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, room temperature
  • 1 cup hazelnuts (filberts), finely ground
  • 1 large egg
  • 1½ tablespoons cold water
Filling:
  • 1 tablespoon instant espresso coffee (espresso powder)
  • 2 envelopes unflavored gelatin
  • ¾ cup hot water
  • 2 large eggs, separated
  • ¾ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons brandy
  • 1½ cups whipping (heavy) cream
Topping:
  • ⅔ cup whipping (heavy) cream
  • ¼ cup confectioners' (powdered) sugar
  • 1 to 2 teaspoons finely chopped pistachio nuts
  • 12 sugar Easter egg candies.
Instructions
Preheat oven to 400 degrees F.
Pastry:
  1. In a medium mixing bowl, combine flour and sugar. With a pastry blender or two knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs. Stir in the ground hazelnuts.
  2. In a small bowl, stir together the egg and cold water. Pour the egg mixture into the flour mixture and stir with a wooden spoon until the dough comes together and can be formed into a ball.
  3. Press pastry evenly into a 9 inch springform pan with a removable bottom, patting pastry evenly over bottom. Lightly prick the pastry and with a fork at ½ inch intervals.
  4. Bake Blind: Place the springform pan on a cookie sheet. Line the pastry with a large piece of parchment paper or foil, placing the paper directly on top of the pastry, and allowing the paper to extend up over the sides of the pan so that you have enough paper to grab onto after baking. Fill the pastry with pie weights or dried beans or rice to keep the crust from puffing up and shrinking.
  5. Place the pan in the oven, on the cookie sheet, and bake for 15 minutes. Remove the pan from the oven. Let stand about 30 seconds, and then gently remove the paper and the beans.
  6. Return the pan to the oven and continue baking another 10 to 15 minutes or until the pastry is lightly browned around the edges. Remove pan from oven and cool completely on a wire cooling rack.
Filling:
  1. In a small bowl, combine the instant coffee, unflavored gelatin, and hot water. Still until completely dissolved. Set aside to cool.
  2. In a large mixing bowl, beat egg yolks with an electric hand mixer until thick and lemon colored, about 2 minutes. Add sugar, vanilla extract, and brandy; continue beating another 2 minutes until mixture is thick. Set aside.
  3. In a medium mixing bowl, and using clean beaters, beat the egg whites until stiff. Set aside.
  4. In another medium mixing bowl, and using clean beaters, beat the whipping cream until cream is thick and stiff. Set aside.
  5. Meanwhile, if the egg yolk mixture has separated while sitting, beat another minute to re-combine and thicken the ingredients. Stir in the cooled coffee mixture. Using a balloon type wire whisk or large rubber spatula, gently fold in the egg whites and whipping cream.
  6. Pour mixture into the springform pan over the cooled pastry shell. Cover and refrigerate several hours or overnight until firm.
  7. When ready to serve, run a sharp knife around the inside of the pan to loosen the tart. Unclip the side of the springform pan, and gently lift off the outer ring.
Topping:
  1. In a medium bowl, using an electric mixer beat the whipping cream until soft mounds form; gradually add the sugar continue beating until cream is thick and stiff.
  2. Place whipped cream into a pastry bag fitted with a fluted decorating tip. Pipe rosettes of cream onto tart. Decorate with pistachios and Easter eggs.
  3. Refrigerate until ready to serve. Refrigerate leftovers.
Adapted From: Wolter, Annette, Teubner, Christian, Best of Baking, Fisher Publishing, 1980