Springing Spring, Even if Spring Hasn't Sprung

Atypical. That's how we describe the winter here this year in Northern Illinois. No crazy snowstorms, no living-in-the-tundra-my-nose-hairs-just-froze temperatures. The trees and plants are confused. I'm confused.

Lacking deep winter hibernation, I am eager for Spring to spring. So is Mother Nature; come ask my magnolia. But since the groundhog predicted 6 more weeks of "winter" we will wait through "this" for the crocus and tulips and robins. Being impatient I thought maybe we could bake up some Spring. And we can!!

Enter: Lemon Blackberry Cupcakes. Tastes.Like.Spring




Lemon-Blackberry Cupcakes

adapted from Martha Stewart

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 cup buttermilk

Directions

1)Preheat oven to 325 degrees. Line standard muffin tins with paper liners.
2)Whisk together flour, baking powder, and salt.
3)On medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed.
4)Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.

Fill cups 3/4 full. Bake until golden brown and toothpick comes out clean, about 25 minutes. Cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

Blackberry Buttercream

1 Cup (2sticks) butter, softened
1/4 Cup seedless blackberry preserves
1 tsp. vanilla extract
1 Tbsp. lemon zest
5-6 Cups powdered sugar
tiny bit of purple food coloring

Directions:

Cream butter on medium speed until smooth. Add blackberry preserves, vanilla, and lemon zest and mix until well combined. Gradually add in powdered sugar. Beat on low until combined then beat fro 5 minutes on medium high until light and fluffy.