Vanilla Lemon Cupcakes

 Happy Easter Everyone!

A girlfriends mother travels to Mexico quite frequently (sigh...).  Instead of smuggling cheap booze and cigars back she stocks up on pure vanilla extract.  I never quite understood why until today.  I some how was lucky enough to score a bottle of it and used it today for the first time.  I can absolutely taste a difference between Mexican and Canadian manufactured vanilla.  SO YUMMY!  Thank you for thinking of me JC.

Yields: 10-12 cupcakes

Vanilla Cupcakes Ingredients

1/2 cup butter/margarine, room temperature

2/3 cup sugar

3 eggs

1 teaspoon pure vanilla extract

Zest of 1 lemon

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup milk

Method

Preheat oven to 350 degrees F and line 12 muffin cups with paper liners. In stand mixer beat butter and sugar until light and fluffy. Add the eggs and continue beating. Beat in the vanilla extract and lemon zest. In a separate bowl whisk together the flour, baking powder, and salt. With the mixer on low speed, alternately add the flour mixture and milk.. Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes. Remove from oven and place on a wire rack to cool. Once cooled, frost with icing.

Butter cream Frosting Ingredients

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk or light cream

Assorted food colors (if desired)

Method

Butter cream Frosting: In stand mixer cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Add the milk and beat on high speed until frosting is light and fluffy.