Here are five festive spring recipes that are refreshing fruity desserts perfect for any spring event.
Sugar Cookie Fruit Tart
For the cookie dough, you need all-purpose flour, baking soda, baking powder, butter, white sugar, egg yolk, vanilla extract. In a large bowl beat the butter and sugar until well combined, add the egg yolk and vanilla, and beat until fluffy. Stir flour, baking powder, and baking soda in a bowl and add to the butter mixture. Use a small cookie scoop, roll into a ball with your hands and then press into a mini muffin pan to make small bowls. Bake for ten minutes in a 350-degree oven and let cool completely before removing from the pan. For the fruit filling, you will need cream cheese, powdered sugar, vanilla extract, fresh fruit. Mix together the cream cheese, powdered sugar, and vanilla extract until creamy. Pipe or spread the filling into cookie shells and add fresh fruit of your choice on the top.
Angel Food Cake
Ingredients: cake flour, granulated sugar, egg whites, vanilla extract, salt, cream of tartar, fresh strawberry, lemon juice, granulated sugar, and whipped cream. Preheat oven to 350 degrees. In a mixing bowl sift flour and sugar together. In a separate bowl add egg white, vanilla extract, and cream of tartar using an electric mixer until they form soft peaks. Increase the speed and add in sugar two tablespoons at a time, to check if the peaks stand, turn the beater off and lift it out of the egg whites. Sift the flour and sugar into the egg whites and fold in, being careful not to over mix. Transfer batter into a bundt cake pan and bake for forty-five minutes. To prepare the strawberries, take a bowl and add strawberries and lemon juice, once mixed in the refrigerator. Top the cake with whipped cream and strawberries and serve.
For these perfect lemon bars, all you’ll need is butter, white sugar, all-purpose flour, eggs, white sugar, and lemons. Preheat oven to 350 degrees. In a medium bowl blend together butter, flour, and sugar and press into the bottom of a pan, bake for fifteen-twenty minutes. Mix sugar, flour, once combined whisk in eggs and lemon juice, pour over baked crust. Bake for twenty more minutes, let cool and cut into squares.
Rose Petal Cupcakes
You need quite a few ingredients for this recipe but it is well worth it. They are all-purpose flour, baking powder, salt, salted butter, granulated sugar, eggs, vanilla extract, milk, unsalted butter, vanilla extract, confectioner’s sugar, milk, and red food coloring. Preheat oven to 350 degrees and line muffin tin with cupcake liners. In a bowl whisk together flour, baking powder, and salt, and in a separate bowl mix the butter and sugar until creamy, beat eggs one at a time until fluffy and add vanilla. Gradually add dry ingredients, alternating with milk until fully mixed. Fill the cupcake liners with the batter and bake for about twenty minutes. While they are cooling make the buttercream. Beat the butter and then add the vanilla extract, once butter is fluffy add confectioners sugar and mix on medium speed. Add milk and food coloring. Pipe frosting like rose petals and enjoy.
For lemon meringue, you only need five ingredients, egg whites, cream of tartar, salt, fine sugar, lemon extract. Preheat your oven to 225 degrees. Put room temperature eggs into a bowl and beat until frothy, add cream of Tatar and salt and beat until the mix forms soft peaks. Keep slowly mixing the egg whites while you add the sugar in one tablespoon at a time letting it completely mix before you add more. Add in lemon extract and fold into the egg whites, if you want you can add a couple drops of food coloring after the meringue is already in the piping bag. Pipe small swirls onto a baking pan and bake at 225 degrees for forty-five minutes, after forty-five minutes turn the oven off and let the meringue sit in the oven into it is completely cooled for about two hours. It is important that you do not open the oven while the meringue is cooking or cooling because they might go flat.
By Cherise Gombatz