Almond Cupcakes

Springtime happens to be my favourite season. It's not too hot, not too cold and it's a time for renewal and growth. Easter is also upon us and I have fond memories of wearing frilly pastel dresses and helping my mom set the table for Easter dinner. Our family would gather around the table to enjoy a delicious home cooked meal. Afterwards, the Easter egg hunt was definitely one of the highlights for my cousins and me, as we would run around scrambling to find chocolate eggs in every nook and cranny of my parents' basement. 

This year, my brother will be hosting Easter (his first time!) at his condo. Although I am quite certain we will not be hunting for Easter eggs, I am looking forward to making new memories and enjoying treats with the whole family. I attended a holiday dinner hosted by Almond Breeze and was inspired to use almond milk in dessert recipes such as banana bread and panna cotta. I would like to share a recipe for Almond Cupcakes courtesy of Almond Breeze. Spring into action by making these delectable treats just in time for Easter and enjoy them with your loved ones!

Ingredients
3 1/2 cups (875 mL) sifted cake flour
1 tbsp (15 mL) plus 1 tsp (5 mL) baking powder 
1/2 tsp (2 mL) salt 
1 cup (250 mL) Almond Breeze® Vanilla
1 tsp (5 mL) vanilla extract 
1/2 tsp (2 mL) almond extract 
1 cup (250mL) unsalted butter, room temperature 
1 1/3 cup (325 mL) sugar, divided 
8 large egg whites, room temperature 
1/2 tsp (2 mL) cream of tartar 
1/4 cup (50 mL) prepared almond paste, divided by teaspoonfuls and rolled into balls
 
Directions
Preheat oven to 375°F (190°C). Place cupcake liners in a cupcake pan.

Sift together the flour, baking powder and salt on a sheet of parchment paper. In a small bowl or measuring glass, combine almond beverage, vanilla and almond extract. In a large bowl beat butter until creamy (can use a hand mixer if desired). Add 1 cup sugar and beat quickly until fluffy. Add the flour mixture in 3 parts, alternating with the Almond Breeze® Vanilla mixture and mixing slowly after each addition.

In another large bowl, whisk egg whites and cream of tartar until soft peaks form. Gradually add remaining 1/3 cup sugar, mixing with a hand mixer at a high speed, until peaks are stiff but not dry. Use a rubber spatula to fold 1/4 of the egg whites into cake mixture in the large bowl. Then fold in the remaining egg white mixture until batter is well combined.

Fill each cupcake liner halfway with batter and bake for 5 minutes. Remove from oven and lightly place prepared almond paste (teaspoonfuls rolled into balls) atop each cupcake, centered. Top with batter so the liner is 2/3-3/4 full. Bake until a tester comes out clean, 15 to 18 minutes. Allow to cool in the pan for 10 minutes, and move to a wire rack to cool completely.

Frost cupcakes and sprinkle with almonds. 

Serve and enjoy!

Yields: 24 Serving 

Nutritional Analysis:
Per Serving: 370 cal, 9 g sugar, 16 g fat (6 g sat. fat), 52 g carb, 7 g pro, 2 g fibre, 20 mg chol, 160 mg sodium. % RDI: 102 mg calcium, 189 mg potassium, 50 mg magnesium, 4.8 mg vit E.

Città

Dynamic duo, Charles Khabouth and Hanif Harji have partnered once again to open their new rustic Italian restaurant, Città at City Place downtown. No strangers to the restaurant and hospitality industry, Khabouth and Harji have found success with their wildly popular restaurants, Byblos, Patria, La Société, and Weslodge. Città's kitchen is helmed by Chef Ben Heaton, who focuses on creating authentic, hearty Italian fare using fresh, local ingredients. I recently attended a blogger brunch to sample some of Chef Heaton's novel menu offerings. 

To begin, an abundance of freshly baked goods were presented family style, including deliciously moist, fresh zucchini olive oil muffins and  savoury formaggio speck scones. 

What followed was a seemingly simplistic burrata crostini with wood roasted tomatoes and onion agrodolce, but the flavours were anything but! The crispy textures of the bread, made in house, along with the creamy burrata cheese and sweet and sour agrodolce made this dish a favourite of mine. 

The second course featured succulent duck eggs Benedict with tomato and peperonata on foccacia drizzled with velvety hollandaise sauce, a brunch favourite. Eaten with a side of thick house curedpancetta rashers, the combination was impeccably savoury. 

I also sampled the mouthwatering baked eggs braciole with tomato, pancetta, gremolata, and short ribs, which was well layered and irresistible. The robust, meaty flavours enhanced that of the baked eggs and it was divine.  

The wood fired patate alla carbonara pizza is a heavier dish with potato, guanciale, eggs, pecorino and bechamel sauce. Contrasting textures of the crispy guanciale and the delicate eggs made the pizza a scrumptious and flavoursome choice. 

A rustic Italian meal would not be complete without a pasta course and the buffalo mozzarella agnolotti did not disappoint, with its rich and tasty sauce topped with freshly grated cheese.

My sweet tooth was satisfied with a delightful assortment of pastries and Italian cookies. The homestyle cannoli with light, fluffy ricotta filling was pleasantly sweet and enrobed in a crisp outer shell. With hazelnut and chocolatey goodness, the Nutella bomboloni will please any palate, as the delectable doughnuts are freshly baked in house daily. What a way to end the bountiful brunch!

The restaurant features large floor-to-ceiling windows that let in natural light, which floods the elegant and open, airy space. Unique country style patterned serving dishes perfectly reflect the rustic theme of the restaurant. Service is professional, prompt, and I was never left without a drink, be it a Bellini or a spicy Caesar.  

After feasting and enjoying Chef Heaton's innovative brunch menu, I know that Città is well on its way to becoming a neighbourhood gem with its simple, yet appetizing rustic Italian cuisine.

92 FORT YORK BLVD

416-623-9662

www.cittatoronto.com

Photos: Città (interior) and The Charming Modernist (food)

Winterlicious at Café Boulud

Winterlicious, one of the most anticipated culinary events of the year, is only one day away. With over 200 restaurants to select from, the choices seem endless. A mélange of three-course prix fixe lunch menus are offered from $18 - $28 and dinner menus are between $25 - $45. Running from January 30 - February 12, 2015, Winterlicious provides the perfect time to get together with friends, family, or your significant other to share a delicious meal at an affordable price point. 

World-renowned chef, Daniel Boulud's Café Boulud at the luxurious Four Seasons Hotel is one of the preeminent restaurants in Toronto and a fine pick for Winterlicious. I attended a media preview of the Winterlicious menu and can attest to the restaurant's delectable dishes, exceptional service, and trendy, modern decor. 

To start, I enjoyed the chestnut velouté with green apple, celery, and apple cider vinegar. I had never tasted chestnut soup and was pleasantly surprised. Flavourful and creamy with a pleasing acidic bite from the apple cider vinegar, I could not get enough! That's the part of the intrigue of Winterlicious - trying something you normally would not. 

I relished in sampling the rich and meaty guinea fowl terrine with preserved laroda plum and fresh country bread. Beautifully presented, this dish is perfect for sharing, although you might not want to! 

My fellow diners enjoyed Digby scallops with hazelnut crust, celeriac gremolata, and brown butter. The server presented my main dish with a flourish by pouring jus over the beef “pot au feu” accompanied with bone marrow, carrot, turnip, and potato. Each morsel of tender meat was juicy and perfectly complemented with hearty root vegetables.

I was also surprised with a special dish from Cafe Boulud's Valentine's Day menu. I savoured each enjoyable bite of the celeriac agnolotti with glazed chestnuts, mimolette, and truffle. 

The pièce de résistance was the artfully plated pear chocolate gateau with chocolate mousse, poached pear, and hazelnut gelato. 

Another exceptional choice for dessert was the delightfully delectable tropical fruit sundae comprised of coconut ice-cream, roasted pineapple, and passion fruit coulis. 

I left the restaurant completely satisfied and very impressed. Top-notch hospitality, an inviting atmosphere, and exquisite French cuisine await you at Café Boulud! 

Cafe Boulud's three course Winterlicious menu is offered at $45. Make your reservation today.

www.cafeboulud.com/toronto/

60 Yorkville Avenue, Toronto, ON 

(416) 963-6000

Twitter: @CafeBouludTO