April showers are bringing May flowers, and that means it is time to dish out the cutest spring-inspired recipes. Below are the directions for how to make three spring desserts: Lemon Chick Tarts, Pink Lemonade Cupcakes, and Chocolate Mousse Flower Pots.
- Frozen mini tart shells
- 1 cup white sugar
- 3 eggs
- 1 cup fresh lemon juice
- Zest of 2 lemons
- 1/2 cup butter, melted
- Candy eyes
- Yellow star sprinkles, cut in half
- Orange heart sprinkles
- Orange mini chocolate kiss sprinkles
Place frozen mini tart shells on a baking pan
Poke holes in the tarts using a fork. Place them in the oven and bake according to the package direction
While baking the tarts, make the lemon curd. Place sugar, eggs, lemon juice, lemon zest, and butter into a glass bowl and whisk until smooth.
Cook in the microwave on full power in one minute intervals, stirring after each minute. The lemon curd is done cooking when it coats the back of a metal spoon.
Remove from the microwave, push through a fine, mesh sieve and pour into a bowl.
Spoon the lemon curd into prepared tart cups. Let them cool.
Place the yellow star sprinkles on the sides for the wings. Add two candy eyes, a mini chocolate kiss sprinkle for the nose, and orange heart sprinkles for the feet.
Pink Lemonade Cupcakes
For the Pink Lemonade Cupcakes:
- 3 half sticks (3/4 cup) salted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/2 teaspoons baking powder
- 4 lemons, 2 heaping tablespoons zest + 1/2 cup juice
- 2 1/2 cups all-purpose flour
- 3/4 cup whole milk
- 3 to 5 drops red food coloring
For the Pink Lemonade Frosting:
- 6 half sticks (1 ½ cups) salted butter, softened
- 8 oz. cream cheese, softened
- 6-8 cups powdered sugar
- 1 Meyer lemon, zest + 3 tablespoons juice
- 2 -3 drops red food coloring
- Pink sprinkles
- 24 lemon jelly candy wedges
Preheat the oven to 350 degrees Fahrenheit. Line two large muffin pans with 24 paper liners. Place three sticks of salted butter in the bowl of an electric mixer. Add the sugar and beat until light and fluffy, three to four minutes.
Scrape the bowl and add the eggs, vanilla extract, and baking powder. Beat to combine.
Add the lemon zest and juice to the bowl. Turn the mixer on low and slowly add the flour and milk until just combined.
Scrape the bowl again and turn on low while adding three to five drops of red food coloring, creating a pale pink color.
Divide the batter evenly between 24 cupcake liners. Bake for 15 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool in the muffin pans for 10 minutes before moving to a cooling rack.
While the cupcakes are cooling, make the frosting. Place the softened butter and cream cheese in a clean bowl. Cream with the mixer on high until the mixture is very smooth with no clumps.
Scrape the bowl, then add the lemon zest and juice. Mix the frosting and slowly add the powdered sugar until the desired consistency is reached. Add two to three drops of red food coloring to create a pale pink color.
Place the frosting in a large piping bag with wide piping tip. Pipe large mounds of frosting on top of each cupcake. Then cover with pink sprinkles and top with a lemon jelly candy.
Chocolate Mousse Flower Pots
- 1 (8g) pack of cream cheese
- 2/3 package of Oreo Mint cookies
- 1 large carton of Cool Whip
- ½ stick margarine
- 1 cup of powdered sugar
- 2 (3 oz.) boxes of chocolate instant pudding
- 3 cups of milk
- 1 bag of semi-sweet chocolate chips, melted
Crush the Mint Oreo cookies in a zip block bag.
Spread half of the Oreo crumbs into a 9 x 13 pan.
Mix softened cream cheese, margarine, and powdered sugar in a bowl.
Add the Cool Whip and mix until combined.
In a separate large bowl, mix the pudding with three cups of milk (stir with a spoon or wire whisk) and add the cream cheese mixture.
Mix in one bag of melted semi-sweet chocolate chips.
Pour the entire mixture into the 9×13 pan over the oreo crumbs.
Using a spoon scoop out the chocolate mousse into mini flower pots.
Sprinkle the other half of the Oreo crumbs on top of the mousse.
Let the dish chill, then decorate as desired with flower candies, fondant plants, or other garden accessories.
- 1 package of sugar cookie dough
- 1 package (8 oz.) cream cheese
- ½ cup of sugar
- 1 teaspoon of Vanilla
- Fruit of choice- strawberries, grape, kiwi, apples, etc.
Spread the cookie dough on a pizza pan.
Bake at 450 degrees for seven to 11 minutes (or the presets listed on the cookie dough package)
Mix the cream cheese, sugar, and vanilla in a bowl.
Spread the mixture on the crust.
Top with the sliced fruit.