Cooking and gardening with Sam

Easter is just around the corner. Food has always been a central focus on Easter Sunday. Growing up, after church on Easter we would have about 20 or more people at the house. A lot of the food was prepared ahead of time – potato salad, deviled eggs and country ham cooking while we were at church. Coconut and caramel cakes and lemon and chocolate pies all were made the day before, or else the cakes were in the freezer. The coconut cakes could be baked weeks ahead and put in the freezer – and believe this, it is much better than one you just baked. After church, rolls were cooked, slaw was mixed up, green beans were cooked and a fresh salad out of the garden would be washed and ready to eat.

It was a special day, with church, food and family – does not get any better than that. Memories were made.

Blooming Candy Cupcakes

Makes ½ dozen cupcakes

1 1/3 cups of cake flour, sifted

1 teaspoon baking powder

¼ teaspoon salt

½ cup half and half

1 teaspoon vanilla extract

½ teaspoon lemon extract

1 cup sugar divided

½ cup butter-flavored shortening

2 large eggs, divided

1 tablespoon fresh lemon zest

1/8 teaspoon cream of tartar

Marshmallow cream cheese icing (recipe follows)

Assorted jelly beans or the chicks you see around Easter that are 100 percent sugar, for garnish

Preheat oven to 350 degrees. Line muffin pans with paper liner and set aside. In a medium bowl, sift together baking powder. Salt twice and set aside.

In a small bowl, combine half and half, vanilla extract and lemon extract and set aside. In a separate medium bowl, beat ¾ cup sugar and shortening at medium speed with an electric mixer until light and fluffy, about four minutes. Add egg yolks, reserving whites, one at a time, beating well after each addition. Add flour mixture to shortening mixture, alternating with half and half, beating well each time. Begin and end with flour mixture. Beat until smooth and stir in lemon zest.

In the bowl of the electric mixer, beat egg whites and cream of tartar at medium speed until soft peaks form. Increasing mixer speed to high, gradually add remaining ¼ cup sugar. Beat until stiff glossy peaks form, then fold one third egg white mixture into cake batter. Fold in remaining egg whites and vanilla, then divide batter evenly among prepared pans, filling each cup two-thirds full. Bake until a toothpick comes out clean, about 20 minutes.

Cool completely on wire racks, then spread marshmallow cream cheese icing onto tops of cupcakes. Garnish as desired with jelly beans, sugar chicks, almonds – use your imagination!

Marshmallow Cream Cheese Icing

8 oz. package cream cheese, softened

7 oz. jar marshmallow crème

8 oz. container frozen whipped topping, thawed

In a large bowl, beat cream cheese at medium speed with electric mixer until smooth. Add marshmallow crème and beat until combined. Add whipped topping and beat until smooth. Use immediately or refrigerate for up to three days.