Community Corner
Easter Recipes: Almond Cupcakes with Rosewater and Fresh Blossoms
Finish Easter dinner off with a sweet, seasonal treat.
As Easter Sunday approaches and families scramble to round out dinner menus, Patch will share recipes from local chefs.
For the second day, Chef Matt Finarelli is sharing a recipe—and this time it’s a dessert. On Thursday, Finarelli shared a recipe for Bordeaux-Braised Lamb Shanks with White Beans.
Bringing seasonal garnish together with sweets, Finarelli has a recipe for Prosecco Almond Cupcakes with Rosewater and Fresh Blossoms. The recipe makes 32 cupcakes.
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Finarelli has been a chef since 2006, and since then, he has authored a cookbook, “Beyond the Red Sauce.” He operates his own personal chef business with clients in Northern Virginia and Washington, DC, and also teaches cooking classes.
Here’s Finarelli’s recipe for a sweet finish to dinner.
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Ingredients:
4 cups cake flour
2 tsp baking powder
1 tsp salt
4 sticks unsalted butter – softened
3 cups sugar
8 ea eggs
6 Tbsp milk
¼ cup Prosecco
2 tsp vanilla
⅓ cup slivered almonds – well chopped
1 recipe Rosewater Frosting
As needed Edible blossoms (e.g. pansies, marigolds, small roses, cone flowers, herb flowers, lilac, lavender – all pesticide free and well washed.)
Method:
- Preheat oven to 350° F, line cupcake pan with papers.
- Sift together flour, baking powder, and salt.
- Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy.
- Add eggs 1 at a time, beating well after each addition.
- With mixer on low speed beat in milk, Prosecco and vanilla until just combined.
- Add flour mixture in 3 batches, beating until just combined after each addition.
- Fold in almonds gently.
- Bake until toothpick comes out clean – about 20 minutes. Cool and top with Rosewater Frosting and then edible blossoms.
Rosewater Frosting
Ingredients:
2 (8-ounce) packages cream cheese, softened
1¾ cups powdered sugar
1 tsp fresh lemon juice
5 tsp rosewater
Method:
- Beat cream cheese with an electric mixer until smooth.
- Add confectioners sugar and beat on low speed until incorporated.
- Add lemon juice and rosewater and beat until smooth.
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