Organic Easter Dessert Recipes with Sugar In The Raw

Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners. With a mixer, beat Sugar In The Raw Organic White® and butter until light and fluffy. Add eggs one at a time until combined. Scrape down the bowl. Whisk together flour, cocoa, baking powder, and salt, and stir into butter mixture along with milk until smooth. Divide batter between muffin cups and bake until a toothpick inserted in the center comes out clean, about 20-25 minutes. Cool completely.

For frosting, beat powdered sugar and butter in a mixer until smooth. Spread in a thin layer over cupcakes, reserving a tablespoon.

Place 3/4 cup coconut in a bowl and dip the tops of the cupcakes in coconut to coat. Roll hazelnuts in melted chocolate then in remaining coconut. Place on the center of each cupcake, gently pressing down into frosting. Mix remaining melted chocolate with food coloring, and use a toothpick or skewer to paint onto almonds to form toes and pads of feet. Refrigerate almonds until frosting has hardened. Use leftover frosting to stick the almond feet on cupcakes.

Preheat oven to 350˚F.In a food processor or bowl, add flour, Sugar In The Raw Organic White^®, lemon zest, and salt and pulse or whisk to combine. Add butter and pulse or rub into the flour with your hands until the flour is crumbly and no large chunks of butter remain. Add yolks and pulse or work into the flour until the dough just holds together.

Press 1 tablespoon dough into each of the depressions in a nonstick mini muffin tin, pressing it evenly on the bottom and up the sides. Refrigerate for 30 minutes. Bake cookie cups until golden brown, about 15 minutes. Let cool completely in the pan.

Remove from pan and spoon 1 teaspoon raspberry jam into each cup. Top with a pinch of shredded coconut and 2 jelly beans or Easter egg candies.

Preheat oven to 350°F and line two baking sheets with parchment. With a mixer, cream together butter and Sugar In The Raw Organic White® until light and fluffy. Add vanilla and combine. Scrape down the sides of the bowl. Add flour and salt, and mix on low speed until a smooth dough forms. Remove the dough to a lightly floured work surface and roll 1/4” thick, dusting the dough with flour if needed to prevent sticking.

Use an egg-shaped cookie cutter to cut dough into shapes. Roll out any scraps and cut into more shapes. Use a small round cutter to cut a hole in the wide end of every other cookie (for each sandwich cookie, you’ll need one solid cookie and one cut-out cookie). Place on baking sheets and bake until just starting to brown, about 12-15 minutes. Cool completely.

Turn over solid cookies so the bottom side is up. Spread lemon curd onto each cookie leaving a 1/4” border. Dust the cut-out cookies with powdered sugar, then top each lemon curd cookie with a cut-out cookie.