6.Angel Food Cupcakes Serves: 12 Ingredients: Cupcakes: ¾ cup cake flour ¾ cup confectioners’ sugar 6 egg whites ¾ teaspoon cream of tartar ½ teaspoon kosher salt ½ cup sugar 1 teaspoon vanilla extract Frosting: 2 ounces cream cheese, softened 8 tablespoons unsalted butter, softened ½ teaspoons vanilla extract ¼ teaspoon kosher salt Zest of 1 lemon 1 cup confectioners’ sugar 2 tablespoons fresh lemon juice ½ cup mascarpone cheese, softened 1 cup blackberries, raspberries, or quartered strawberries 1 tablespoons sugar 1 tablespoons orange liqueur See recipe directions from Saveur. Everyone needs to make a batch of angel food cupcakes in the spring. This light and airy treat from Saveur goes easy on the calories and won’t give you a stomach going into bathing-suit season. The angel food cupcakes are topped with a lemon-mascarpone frosting, studded with fresh berries. And they’re as appealing to the eyes as they are to the stomach. Homemade angel food might seem like a dessert only professional bakers can master, but Saveur’s easy-tofollow instructions make these angel food cupcakes a sweet treat anyone can perfect.
7. Raspberry Almond Tray Tart Serves: 24 Ingredients: Crust: ½ cup cold butter or margarine, cut into pieces 1 pouch sugar cookie mix ¾ cup chopped almonds or pecans Topping and glaze: Fresh fruit tarts never get old, and now with this recipe from Betty Crocker, you can make your own. The raspberry almond tart is as simple as an almond cookie crust topped with cream cheese, honey, and raspberries. You can take a shortcut by using a sugar cookie mix for your crust. And then for the topping, all you need to do is beat together cream cheese and sugar, spread that on your crust, and layer on the honeyed raspberries. Any kind of fresh berries will work, and no matter what fruit you use, the end result will be a beautiful fruit dessert that can easily compete with chocolate. 1 package (8 ounces) cream cheese, softened ⅓ cup sugar 6 cups raspberries ⅓ cup red currant jelly 2 tablespoons honey See recipe directions from Betty Crocker. DO YOU HAVE A RECIPE YOU WANT TO SHARE WITH OUR READERS firstname.lastname@example.org