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It’s spring.
I know this because it’s freezing cold at the top of Reno’s North Valleys. The high today was 37F. The sun comes and goes, teasing. The wind never goes. Nevada’s wind is a constant. As a runner I can state for certain if you run in all four directions, the wind will be in your face in all four.
But it’s spring. The squirrels are awake. Trees are starting to bud. And in place of spring cleaning — so far — I offer spring baking.
Since I’ve already cleaned half the kitchen, today seemed like a good day to mess it up again. So if your spring’s a little dingy and a little dark or cold or both, and you could use something cheery, I offer Lemon Cupcakes. I made these once before, probably on a similarly cold and needing comfort day. They’re simple and very tasty, with or without a cream cheese frosting that sports grated lemon peel. They also freeze beautifully just by throwing them, once cold, into a zipper-lock baggie and squeezing all the air out before tossing them in the freezer. I rediscovered some last November or so when the world seemed extra bleak and discovered that putting them in the microwave for 20 or 30 seconds revives them, makes them warm and somehow more sunny, and makes the house smell good all over again. (They’re perfect without frosting, which is good, because I wouldn’t freeze them with frosting, and I don’t always have cream cheese hanging around in the cheese bin — do you?
