Not only did month after month go by with no positive pregnancy test, but month after month went by without me even bleeding. My doctors quickly gave me two options: birth control or fertility treatment. According to our specialist, the complex interplay between my brain and my ovaries had malfunctioned. And it could be a permanent problem.
So when I found out I was pregnant with Lucy, I was sitting in a doctor’s office. I didn’t have a positive pregnancy test to wave in front of Ryan’s face. I didn’t have any private moments to digest what had happened inside my body. Instead, Ryan and I both stared at an ultrasound screen (they wanted to measure my uterus before starting any type of fertility treatment) and we both saw, together, the first picture of our baby girl.
And that one moment made all those hard months disappear.
Recently, there have been days where I’ve wanted to take a pregnancy test just so I can finally see the positive symbol in that white window. But then there is another part of me that is happy to leave all of that longing and pain sealed inside a paper box.
Ryan and I are celebrating Valentine’s Day tonight (we tend to do it one day early or one day late). And I’m happy to say that I’ve never felt more love between my husband and me. Many might assume that this little baby has something to do with it. And of course, they’re right. But only in part. Because I think what makes this year truly special is that Ryan and I have walked through some dark valleys, and we’re finally seeing the light, together.
These sweet berry cupcakes are a simple way to show the ones you love a little affection. I whipped these up on Saturday morning for a dear friend’s party…and they couldn’t have been prettier or more delicious.
Sweet Berry Cupcakes
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp coarse salt
2/3 cups fresh or frozen strawberries or raspberries (thawed if frozen)
¼ cup milk
1 tsp almond extract
½ cup butter (room temperature)
1 cup sugar
1 egg
2 egg whites
½ cup butter (room temperature)
2 TBSP honey
1 ½ cups powdered sugar
1-2 drops pink food coloring (optional)
1-2 ripe strawberries (finely diced)
1. Preheat your oven to 350 degrees F. Grease or line a 12-cup muffin tin. Using a fork or a potato masher, puree your strawberries. You should have around 1/3 cup of strawberry puree. Alternatively, you can process your berries in a blender or food processor.
2. In a medium bowl, whisk together your flour, baking powder and salt. Set aside. In a small bowl, combine your strawberry puree, your milk and your almond extract. Stir until combined.
3. In the bowl of your stand mixer, cream your butter on medium speed until light and fluffy. Add sugar and cream until well combined. Add egg whites and egg; stir until just blended.
4. With the mixer on low, add half of your flour mixture and mix until just combined. Then add your milk and strawberry mixture, and mix until blended. Add the remainder of your flour mixture, scraping down the sides if necessary, and stir until combined.
5. Divide your batter equally among prepared muffin tins. Bake in your preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pan for around 5 minutes before removing to a wire rack.
For Frosting:
1. In the bowl of your stand mixer, cream butter and honey until light and fluffy. Add in your chopped strawberries and ¾ cup powdered sugar. Mix until combined. Add in the remaining ¾ cup of powder sugar and cream until light and fluffy.
2. Spread over cooled cupcakes.