Chicago was supposed to have one of the worst winters in the nation, but all the hype was for a couple relatively small snowfalls that melted within a few days. Lame! I enjoy warmth as much as the next person, but if it’s winter, I expect at least a few decent snowstorms. Just today, I saw something green sprouting from the ground. Spring is officially on its way, which means we’ll probably be twang dillo’d by an unwanted blizzard in March or April (just learned the definition of twang dillo during a game of Balderdash and wanted to use it in a sentence). Such is life.
Here’s a recipe for a fresh cupcake to get your spring off to a bright start.
Yield: 12 cupcakes
Lemon Poppyseed Cupcake Ingredients:
Vanilla Cream Cheese Frosting Ingredients:
Directions for cupcakes:
Directions for frosting:
For my cupcakes, I substituted SPLENDA® and low-fat cream cheese to lower the calories. Whenever you substitute SPLENDA for the sugar, you have to change a few things. For one, you need only half as much SPLENDA as the amount of sugar called for in your recipe (e.g., ½ cup of SPLENDA would replace 1 cup of regular sugar). To achieve a better rise, add a ½ teaspoon of baking soda for every 1 cup of SPLENDA you use. And, add one or two tablespoons of honey or molasses to boost flavor and provide some moistness. Finally, cakes made with SPLENDA don’t need to bake as long, so check 7-10 minutes before the original recipe’s expected bake time. For other tips on baking with SPLENDA, check out SPLENDA’s website.
I topped mine with blueberries and lemon zest, but you could top it with a variety of other things—lemonheads, chopped fresh strawberries, yellow sprinkles, etc. Don’t be afraid to eat this subtly tart treat for breakfast, we did. Live it up.