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"  Strawberry Shortcake Cupcakes Prep time: 25 minutes Cooking time: 24 minutes  Cupcakes:  1\u2153 cups all-purpose flour \u00BD tsp each baking powder and baking soda \u00BC tsp salt \u00BD cup (1 stick) unsalted butter, softened \u2154 cup granulated sugar 2 large eggs 1\u00BD tsp vanilla extract \u2154 cup sour cream Topping:  1 quart strawberries, hulled, thickly sliced \u2153 cup granulated sugar 1 Tbsp lemon juice 1\u00BD cups cold heavy cream 3 Tbsp confectioners&amp;#039; sugar 1 tsp vanilla extract 1. Cupcakes:  Heat oven to 350 degrees F. Line 12 standard muffin cups with paper liners. In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a large bowl with mixer on medium, beat butter and sugar until light and creamy. Beat in eggs, 1 at a time, then vanilla. With mixer on low, alternately beat in flour mixture and sour cream until combined. Continue to beat on medium until batter is thick and smooth.  2. Spoon batter into a Ziploc bag. Snip a \u00BD-inch corner from the bag and fill the liners slightly less than two-thirds full. Bake 24 to 26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean. Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely.  3. Topping:  Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy. In a large bowl, beat cream, confectioners&amp;#039; sugar, and vanilla until soft peaks form.  4. Use a skewer to poke several holes into top of each cupcake. Spoon some syrup from bowl over top, allowing it to absorb into cupcakes. Top with sliced berries and a dollop of cream. Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup.  Want to wow with your cupcakes? Try one of these dazzling decorating tips:  Lemon Cr\u00E8me Br\u00FBl\u00E9e Tart Prep time: 45 minutes  Cooking time: 1 hour Lemon Tart Dough:  1 cup all-purpose flour 3 Tbsp confectioners&amp;#039; sugar 1 tsp grated lemon zest \u00BC tsp salt 6 Tbsp cold unsalted butter, cut into small pieces 1 large egg yolk, mixed with 2 tsp lemon juice Lemon Cream Filling:  5 large egg yolks \u00BE cup superfine sugar  \u00BC cup lemon juice  2 cups heavy cream 1 vanilla bean, split lengthwise, seeds scraped Zest from 1 lemon, removed in wide strips with a vegetable peeler Topping:  \u00BC cup superfine sugar 1. Lemon tart dough: In a food processor, pulse flour, sugar, lemon zest, and salt. Add butter and pulse until coarse crumbs form. Pour in yolk mixture; process until dough forms a ball.  2. With floured hands, press dough into a 9 x 1-inch tart pan with removable bottom, to cover bottom and sides of pan. Chill for 30 minutes.  The Secret to Perfect Pastry Crust: 3. Heat oven to 400 degrees F. Place tart shell on baking sheet; line with nonstick foil and fill with pie weights. Bake 15 minutes. Remove foil and weights, and loosely cover edge with foil. Reduce temperature to 375 degrees F. Bake 15 minutes longer. Cool on a wire rack.  4. Lemon cream filling: Bring 2 inches of water to a boil in a 5-quart pot. Whisk yolks, sugar, and lemon juice in a heatproof bowl large enough to fit over pot without touching water. In a small saucepan, bring cream, vanilla bean seeds, and lemon zest to a simmer; turn off heat and cover. Place yolk mixture over simmering water and stir with a heat-resistant rubber spatula over medium-low heat until thick and pale, with the consistency of heavy cream, about 8 minutes. Slowly stir in hot cream mixture (including lemon strips). Continue to cook, stirring constantly, until custard thickly coats the back of a spoon, about 15 minutes longer (the temperature should reach 195 degrees to 200 degrees F on an instant-read thermometer). Strain custard through a fine sieve into a 1-quart glass measure. Pour into tart shell. Refrigerate 4 hours or until filling is set.  5. Topping: Sprinkle sugar over custard to within 1 inch of crust. Br\u00FBl\u00E9e with a propane torch, several inches above sugar, until it bubbles and is caramelized. Refrigerate 10 minutes for topping to harden.   Chocolate-Hazelnut Macaroons Prep time: 50 minutes  Cooking time: 32 minutes  1\u00BC cups confectioners&amp;#039; sugar \u2154 cup shelled, skinned hazelnuts  1\u00BD Tbsp unsweetened cocoa powder 3 large egg whites 2 Tbsp superfine sugar \u00BD tsp vanilla extract  \u2154 cup chocolate-hazelnut spread (Nutella)  1. Line 2 baking sheets with reusable nonstick liners or parchment paper. Have ready a large 16-inch pastry bag fitted with a \u00BD-inch plain tip.  2. Combine confectioners&amp;#039; sugar, hazelnuts, and cocoa powder in a food processor; process until nuts are finely ground and mixture is powdery. Spoon mixture into a medium sieve set over a bowl or a flour sifter.  3. In large bowl of a stand mixer, beat egg whites on medium until soft peaks start to form. Gradually beat in superfine sugar. Continue to beat on high speed until stiff peaks form. Beat in vanilla until blended.  The best way to beat egg whites: 4. Sift nut mixture over egg whites, in three additions, folding with a rubber spatula after each, until incorporated. Scrape batter into pastry bag. Pipe 28 (1\u00BC-inch) mounds of batter on prepared baking sheets, about 2 inches apart (they will spread to about 1\u00BE-inch rounds). Let air-dry at room temperature for 30 minutes.  5. Heat oven to 300 degrees F. Bake 1 sheet at a time 16 minutes, or until puffed and tops are shiny and firm to the touch. Remove from oven; let cool on sheet placed on a wire rack 3 minutes. Transfer macaroons with a spatula to wire rack to cool completely.  6. To assemble macaroons, spread about 1\u00BD tsp chocolate-hazelnut spread onto the flat side of half the cookies; sandwich with the remaining macaroons, flat side onto filling. Filled cookies can be kept in an airtight container in the refrigerator up to 3 days. Unfilled macaroons can be kept in an airtight container between waxed paper for at least 3 days.  Pistachio-Apricot Macaroons:  Follow the directions for chocolate-hazelnut macaroons with the following changes: Substitute unsalted, shelled pistachios for the hazelnuts and omit the cocoa powder; substitute \u00BC tsp almond extract for the vanilla extract and beat with 11 drops liquid green food coloring into stiffly beaten egg whites until batter is a pale green. Pipe, let stand, and bake as directed. Substitute all-fruit apricot spread for the Nutella.  Lemon-Raspberry Macaroons:  Follow the directions for chocolate-hazelnut macaroons with the following changes: Substitute blanched whole almonds for the hazelnuts; substitute 1\u00BD tsp grated lemon zest for the cocoa powder and process as directed; substitute 1 tsp fresh lemon juice for the vanilla extract and beat with 8 drops liquid yellow food coloring into the stiffly beaten egg whites until batter is pale yellow. Pipe, let stand, and bake as directed. Substitute all-fruit raspberry spread for the Nutella. NOTE:  If making macaroons for Passover, look for confectioners&amp;#039; sugar, vanilla and almond extracts, cocoa powder, food coloring, and fruit spreads labeled &amp;quot;Kosher for Passover&amp;quot; on their packaging. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/a4827/spring-dessert-recipes/>