Spring has sprung! For me this time of year is great for baking. Spring has its own flavor profiles. Winter is a time for cinnamon, nutmeg, spice and chocolate. Spring is the time to shed those heavy flavors and transition to lighter flavors such as citrus, herbs and berries. This is the time to brighten up desserts and have a little fun trying out new flavor combinations. Fresh herbs can be a great way to experiment with flavors. Picked straight from the garden, fresh herbs have a wonderful taste and beautiful aromatic qualities that pair well with sweets.

Lavender is one of those herbs, although it can be tricky to bake with. We all know the common problem with lavender-flavored sweets: they taste like dish soap, dryer sheets or an unfortunate perfume. Yet I'm sure you've eaten lavender and enjoyed it—it's one of the key ingredients in the mild, savory blend known as herbs de Provence. On its own, lavender has a distinctive taste that's floral with hints of mint and rosemary (two plants to which it's related) and, used correctly, it makes the perfect flavoring for spring.

• Dried lavender is just that: the edible flowers of the lavender plant. It is potent, so start with a pinch and work up from there.
• Lavender has a particular affinity for dairy, which means that adding it to ice cream, custards, hot chocolate, shortbread cookies or butter-rich frostings works well.
• Still unsure about going full flower, try lavender honey.
• Dried lavender flowers can be purchased at gourmet stores, spice shops or online.

Another favorite ingredient of mine is matcha. Matcha is a powder made from ground green tea.  It is used not only to drink, but also in Japanese confections. Matcha has a beautiful bright green color, perfect for spring desserts. It also has a sweet yet earthy flavor. Try the  Matcha cake below.

Not sure about trying lavender or matcha, go for something more traditional. Fresh berries and citrus flavors are a classic springtime pairing and the raspberry lemon scone recipe below makes a perfect spring time treat.

Lavender Cupcakes with Honey Frosting

Yield: 12 cupcakes

Ingredients

For the cupcakes:

• 1 stick of unsalted butter, softened
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• A few drops of purple food coloring
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 1/2 tablespoons dried lavender buds
• 2/3 cup cold milk

For the frosting:

• 1 stick of unsalted butter, softened
• 8 ounces cream cheese, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2 tablespoons honey, plus a little extra for drizzle

Directions

For the cupcakes:

Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.

In the bowl of an electric mixer, cream the softened butter and sugar together. Add the eggs one at a time, beating after each egg. Stir in the vanilla and food coloring.

In a separate bowl, stir together the flour, baking powder, and salt. Chop the dried lavender buds into fine, small pieces. Stir into the flour mixture.

Add the flour mixture to the butter mixture. Stir in the milk.

Scoop batter evenly into lined muffin tins. Bake for 18-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let cupcakes cool in the tins for about 5 minutes, then remove to a wire rack to cool completely.

For the frosting:

In the large bowl of an electric mixer, beat the butter and cream cheese together. Add the powdered sugar 1 cup at a time, mixing on low, until the frosting is smooth and creamy. Beat in the vanilla extract and honey.

Scoop frosting into a piping bag, or simply spread the cream cheese frosting over the top of the cupcakes with a knife.

Lightly drizzle a little honey on top of the frosting.

Matcha Cake with Coconut Frosting

Yield: 1 loaf pan

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 tablespoons matcha powder
• 1/2 cup coconut oil, softened
• 3/4 cup unsalted butter, softened
• 1 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 3/4 cup plain yogurt
• 3/4 cup coconut milk
• 10 tablespoons unsalted butter, softened
• 2 1/2 - 3 cups confectioner's sugar
• 2 - 4 tablespoons coconut cream or coconut milk solids
• 1/2 teaspoons vanilla
• shredded coconut

Preheat oven to 350 degrees. Grease and flour a large loaf pan and set aside.

Sift together the dry ingredients and set aside.

In the bowl of an electric mixer fitted with a paddle attachment, place the butter and coconut oil. With the mixer on medium, mix until combined. Add the sugar and mix on medium for about 3-5 minutes, or until creamed.

Add in the vanilla and eggs, mixing well in between. Stop the mixer and scrape down the sides and bottom of the bowl.

With the mixer on low and working in alternating batches, add in the flour mixture, yogurt, and coconut milk - starting and ending with the flour mixture.

Mix on medium for no more than 30 seconds or until combined.

Pour batter into the prepared loaf pan and bake for 45-60 minutes, or until a toothpick inserted in to the center of the cake comes out clean.

Let cool on a wire rack for 15 minutes before removing cake from its pan.

For the frosting, cream the butter with an electric mixer.

Carefully add in the confectioner's sugar, coconut cream, and vanilla and mix on medium until frosting is smooth yet fluffy.

After the cake has completely cooled, swirl on the coconut frosting and sprinkle with shredded coconut, if desired.

Raspberry Lemon Scones

Yield: 8 scones

• 2½ cups unbleached, all-purpose flour
• 4 tablespoons granulated sugar, divided
• 2 teaspoons baking powder
• 1 teaspoon table salt
• 1 tablespoon lemon zest
• 6 tablespoons unsalted butter, cut into ½-inch cubes, room temperature
• ½ cup fresh or frozen raspberries
• 2/3 cup buttermilk
• ¼ teaspoon pure vanilla extract
• 1 large egg
• 2 tablespoons heavy cream (for brushing)

Instructions

Preheat oven to 375°F. Line a baking sheet with parchment paper; reserve.

Place the flour, 3 tablespoons of sugar, baking powder, salt, and zest in the bowl of the Cuisinart Hand Stand Mixer. Using the flat beaters, mix the dry ingredients on speed 1 to combine. Add the butter and mix on speed 2 until mixture is shaggy. Reduce speed 1. With the mixer running, slowly add the liquid ingredients until just combined; do not over mix.

Pour the mixture onto a clean counter/large cutting board and add the raspberries; gently divide evenly throughout the dough.

Form the dough into a 10-inch disc, about 1-inch high. Using a sharp knife, cut into 8 even pieces. Place on prepared baking sheet. Brush each scone with heavy cream and the reserved sugar. Bake in preheated oven for about 30 to 35 minutes or until golden brown.

Let cool before serving.

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management, Baking/Pastry, and Value Added Local Food, and non-credit cooking and food classes through our Community Education Culinary Institute. For more information, visit our website at www.llcc.edu.

Cooking or food questions? Email epicuriosity101@llcc.edu.