Adrielle Grebs of Schnecksville, a student at Orefield Middle School, won first place in the "Youth Cupcake Contest" at the Schnecksville Community Fair, with her all-natural Fruit Harvest Cupcakes.

Fruit Harvest Cupcakes

7-1/2 oz. all purpose flour

1/2 T. baking powder

1/4 tsp. salt

17 g. freeze dried blueberries, blackberries, strawberries, cherries and apricots ground into powder

4 oz. unsalted butter, room temperature

2/3 cup granulated sugar

1/3 cup light brown sugar, packed

Couple of drops of lemon extract

2 large eggs, room temperature

3 oz. buttermilk

4 oz. blackberries, strawberries, cherries, apricots, pureed and strained

1 tsp. vanilla extract

Blackberry-Strawberry-Cherry-Apricot Cupcakes:

Preheat oven to 350°F. In a small bowl, whisk together flour, baking powder, salt and powdered fruit. Set aside. Cream butter, granulated sugar and brown sugar in a stand mixer with paddle attachment. Add a couple drops of lemon extract. Add eggs one at a time and mix until fully incorporated. In a measuring cup combine buttermilk, fruit puree and vanilla extract. Alternate adding flour mixture and buttermilk mixture into creamed butter. Mix until just incorporated. Divide batter into prepared muffin tins and bake for 20-24 minutes.

Blackberry-Strawberry-Cherry-Apricot Cream Cheese Frosting

1/2 cup unsalted butter, room temperature

4 oz. cream cheese, room temperature

1 tsp. vanilla extract

17 g. freeze dried blueberries, blackberries, strawberries, cherries and apricots ground into powder

2 cups confectioners' sugar

Cream together butter and cream cheese in stand mixer with paddle attachment. Add vanilla extract, fruit powder and confectioners' sugar. Mix until smooth.