Y’all, I have a serious problem with waiting for seasons.
I’ve had a lot of practice with patience. I’ve learned to be patient for new seasons of TV shows (especially when my Netflix faves only come out once a year), for new books, for grades from professors that momentarily forget that feedback is part of their job, and most recently for jobs to PLEASE GET BACK TO ME AND LET ME KNOW IF I HAVE AN INTERVIEW OR NOT.
So yes, lots of patience over here.
But oddly, my patience goes out the window when we’re on the cusp of a new season. It doesn’t matter what season it is – by the time the transition months come around, I’ve already made the switch in my mind. I eat pumpkin in September, I get out my snow boots in November, I color my life in pastels in late February or early March, and by April or May I’m beyond ready to jump in a nice refreshing pool. I guess I just have a short attention span when it comes to seasons! I’m lucky to live in an area that sees all four seasons, because as much as I love the warm weather, I think I’d be itching to wear long sleeves again after three or four months if I lived somewhere tropical.
Unfortunately, nature never wants to keep up with me when it comes to my season-hopping ways. This is especially unfortunate when it comes to having fresh produce available. Every spring, the sight of bright produce that I haven’t seen in months gets me more excited than I can explain. I especially miss all of the great fresh fruit! Berries are my favorite kind of fruit, because they’re so colorful and versatile. Yeah, sure, you can get berries in the winter, but have you seen them? Half-rotted strawberries, raspberries the size of peas, blackberries that aren’t fully ripe; it’s a tragedy. No, there’s nothing like fresh spring and summer berries!
Because winter berries are no good, I thank the Lord above for freezers. Fortunately I had the forethought (which is really, really rare for me) to freeze some berries last summer to last me through the winter. So when my fiancé requested some berry cupcakes that I invented last year for a friend’s birthday, I was relieved to find that I had some left over, ready to give us a bright taste of spring right before the fresh ones come back into season.
This is the first recipe on the blog that I invented myself, which, I must say, makes me pretty dang proud. There’s still some tinkering that needs to be done with it, because the berry mixture makes the cupcake super dense and close-textured (descriptions I learned from the Great British Baking Show so I can sound fancy). However, the flavors are on point and I’ve actually eaten almost half of these myself, where usually I’m desperate to pawn my unhealthy treats off on others because I get sick of them easily. Something about the way the flavor of the berries complements the flavor of the moscato, or the way that the dense cake is offset by the light frosting, is just addictive. Can you be considered an alcoholic if you can’t stop eating wine frosting? Y’all figure it out – I’ll be off making another batch just so I can lick the bowl.
Speaking of frosting, you can see by the photos that I’ve been practicing a variety of frosting techniques. I want to be a piping pro, but so far roses and ruffles are the bane of my existence. Clearly I had the most success with the broad round tip, and the “slap a blob on with the spatula” method was kind of fun as well, but my techniques need a lot of work. If anyone knows someone who can teach me how to pipe like Mary Berry, let me know! Now, back to that bowl of wine frosting…