VANILLA CUPCAKES

                                 VANILLA CUPCAKES RECIPE 

Vanilla Cupcakes:
1/2 cup (113 grams) unsalted butter, room temperature2/3 cup (130 grams) granulated white sugar3 large eggs1 teaspoon pure vanilla extractZest of 1 large lemon (outer yellow skin)1 1/2 cups (195 grams) all purpose flour1 1/2 teaspoons baking powder1/4 teaspoon salt1/4 cup (60 ml) milk.
Confectioners (Buttercream) Frosting:2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted1/2 cup (113 grams) unsalted butter, room temperature1 teaspoon pure vanilla extract2 tablespoons milk or light creamAssorted food colors (if desired)

Vanilla Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners. In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl whisk together the lemon zest, flour, baking powder, and salt. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed. Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip. Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days. Makes about 12 cupcakes