Easter Bunnies Everywhere!

Chocolate, coffee, and no flour - rich chocolate cake!
Coconut macaroons with dark chocolate capes

Happy Thursday everyone. A deliciously flour-free Pesach was celebrated with fam this year (see right), and as usual there's no rest for the bakers. Easter's just around the corner and the Lizzy Bee's kitchen is a floury delight. Desserts are flowing for a very special Easter basket...here's a sneak peak:

Chocolate bunny lollipops

 For those of you still planning your Easter desserts, here are a few more recipes for the repertoire. Get your printer ink ready.

Strawberry Shortcake Cupcakes
Grace Parisi\
Cake

• 1 cup plus 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1 1/4 teaspoons baking powder
• 1/8 teaspoon salt
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 1/4 teaspoons pure vanilla extract
• 4 tablespoons unsalted butter, melted
• 1/4 cup vegetable oil
• 1/2 cup milk, at room temperature

Frosting and Topping

• 6 tablespoons unsalted butter, softened
• 2 cups confectioners' sugar, sifted
• 1/2 teaspoon pure vanilla extract
• Pinch of salt
• 2 tablespoons milk or heavy cream
• Strawberry jam

Directions

1. Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
2. In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.
3. In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.
4. Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.
5. In a medium bowl, using a handheld electric mixer, beat the softened butter at medium speed until smooth. Add the confectioners' sugar, vanilla extract and salt and beat the mixture at low speed just until combined. Increase the mixer speed to medium and beat until smooth. Add the milk or heavy cream and beat until light and fluffy, about 2 minutes.
6. Mix the frosting with strawberry jam to taste. Spread the frosting on the cooled cupcakes and serve.

MAKE AHEAD The unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to 1 month. The white buttercream frosting can be refrigerated in an airtight plastic container for up to 2 days. Return to room temperature before using.

Lemon Curd Tart with Olive Oil

Adapted from Rosa Jackson, Les Petits Farcis, Nice, France

Ingredients

Tart Shell

• 2 tablespoons almonds with skins, toasted and cooled
• 3/4 cup all-purpose flour
• 1/4 cup confectioners sugar
• Pinch of fine sea salt
• 1/2 stick cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg yolk
• 3 1/2 tablespoons fruity olive oil (preferably French)

Lemon Curd

• 3 large lemons
• 3/4 cup granulated sugar
• 2 teaspoons cornstarch
• 2 whole large eggs plus 2 large yolks
• 1/2 stick unsalted butter, cut into 1/2-inch cubes
• 2 tablespoons fruity olive oil (preferably French)

Equipment

• a 9-inch round tart pan with removable side; a small offset spatula

Directions

Make tart shell:

1. Preheat oven to 425°F with rack in middle.
2. Pulse almonds with flour, sugar, and sea salt to a fine powder in a food processor. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
3. Add yolk and oil and pulse until just incorporated and a very soft dough has formed.
4. Spread dough evenly over bottom and up side of pan with offset spatula. Chill until firm, about 30 minutes.
5. Bake shell until golden brown all over, about 13 minutes. Transfer to a rack to cool completely, about 30 minutes.

Make curd:

1. Grate enough zest from lemons to measure 1 tablespoon, then squeeze 3/4 cup juice from lemons.
2. Whisk together lemon zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes.
3. Remove from heat and whisk in butter and oil until smooth.

Assemble tart:

1. Pour lemon curd into cooled shell and chill until set, at least 2 hours.

Cooks' Notes:

• Tart shell can be made 1 day ahead and kept, loosely covered, at room temperature.
•  Assembled tart can be chilled up to 4 hours.

Happy baking!