Vanilla Lemon Cupcakes and Vanilla Lemon Cream Cheese Frosting

I think it's safe to say that I am going through a lemon phase. I can't seem to get enough. I can't seem to stop thinking of dishes or treats that will somehow involve LEMON! Today I bring you two new recipes. Vanilla Lemon Cupcakes and Vanilla Lemon Cream Cheese Frosting.

I can say in full foodie confidence that these two recipes, the frosting in particular, are the best lemon treats I've had. EVER! The cupcakes offer a near perfect texture and a light lemon flavor. The frosting is sweet but packed with a delicious tart lemon flavor. In all honesty, I could sit and eat the frosting from the mixing bowl. I have never been so excited to share a recipe as I am to share this frosting recipe. 

I found these recipes after a quick look around the internet for some inspiration. After a quick look over the recipe I realized there was no vanilla. I had one of those Foodie Freakout moments in the kitchen. Vanilla is my favorite flavor. I know it's plain, simple and boring to some. Why do I love it so much then? It's SO versatile and can add just the perfect little hint of flavor to compliment so many other flavors. If one uses vanilla beans, one can add some serious pure vanilla flavor to compliment anything. If you haven't used vanilla beans or vanilla bean paste, I highly recommend it. Anywho, I obviously found it necessary to add vanilla to these recipes. I chose to add a little more than normal so that it could stand right beside the power of the tart lemon flavor. I think it was a success!

Another change I made, which is a small change but yields a big result, is lemon juice. I added more. The recipes needed it. I just knew they would be better! And...I was right. 

Now is the point where I stop chatting and you start baking. You should print these recipes and get lost in Foodie Heaven. ;-)

Vanilla Lemon Cupcakes      [Printable Recipe]

adapted from: http://www.cinnamonspiceandeverythingnice.com/lemon-layer-cake-with-lemon-cream-cheese-frosting/

Makes: 24 cupcakes

Ingredients:

2 1/4 Cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups sugar

1/2 cup butter, room temperature

3 large eggs, room temperature

1 1/2 teaspoons pure vanilla extract

1/4 cup lemon juice

zest of 2 lemons

1 cup buttermilk

Directions:

1. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

2. In the bowl of a mixer beat butter and sugar until light and fluffy.

3. Add eggs, one at a time, until incorporated. Add vanilla, lemon juice and lemon zest.

4. Alternate adding the flour mixture and butter milk. Mix until just combined. Do NOT over mix.

5. Scoop batter into cupcake pans lined with cupcake papers.

6. Bake at 350º for 15-20 minutes.

Vanilla Lemon Cream Cheese Frosting       [Printable Recipe]

adapted from: http://www.cinnamonspiceandeverythingnice.com/lemon-layer-cake-with-lemon-cream-cheese-frosting/

Ingredients:

8 oz cream cheese, softened
1/2 cup unsalted butter, room temperature
1-2 Tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
3-4 cups powdered sugar

Note: Lemon juice and powdered sugar are really to your taste. I used 2 Tablespoons juice and about 4 cups powdered sugar.

Directions:

1. In the bowl of a mixer beat the butter until smooth. Add the cream cheese and beat until well mixed.
2. Add the lemon juice and vanilla.
3. Slowly add the powdered sugar until desired taste and consistency.
4. Place frosting in the refrigerator if it's too soft. If not, ice cooled cupcakes.

Asian Chicken Lettuce Wraps and Cilantro Lime Rice

At the first sign of warm weather I started thinking about quick dinners perfect for warm nights during the week. The first dish I made was one I've made several times, but never shared here on the blog. It was inspired by one of my favorite restraints, Red Ginger. I rarely get to enjoy the perfect mood lighting, fine decor and amazing food of Red Ginger as its located 6 hours away in Traverse City, Michigan. After my first visit there I knew I had to find a way to recreate an appetizer I thoroughly enjoyed at the restaurant.


Asian Chicken Wraps. Delicious! I googled like a mad man to find something close to the magnificent and fresh flavors I had experienced. After a few tests I came up with something very close to the original. I couldn't have been happier!

I serve these wraps alongside Cilantro Lime Rice. It's add a perfect side dish and slight pop of flavor to go with the main dish. While I had these as an appetizer, I serve them as a meal. I make a large amount of the filling and buy a three pack of Romaine Lettuce. Trust me, you'll want to make the recipe in the quantity below if you're feeding a few people. It will be eaten!

I have posted a recipe that is along the same lines as this, but I used shredded chicken instead. (You can find that recipe here.) Either way, it's a perfectly delicious meal guaranteed to please the hungry stomach any night of the week.

Enjoy!

Asian Chicken Lettuce Wraps

Ingredients:

2-4 Tablespoons Olive Oil

3 pounds ground chicken

1 onion, diced

2 cloves garlic, minced

2 teaspoons fresh grated ginger

2 Tablespoons fresh Cilantro, chopped

3 Tablespoons soy sauce

3 Tablespoons rice vinegar

3-4 Tablespoons hoisin sauce

2 heads Romain Lettuce, minimum

Direction:

1. Prepare Romain Lettuce by cutting off the ends and cleaning thoroughly. Set aside.

2. Whisk together the soy sauce, rice vinegar, and hoisin sauce in a small bowl and set aside.

3. Cook chicken, in oil, until done. Add onion and cook until onions are tender.

3. Add garlic, ginger, and cilantro and cook until heated thoroughly.

5. Mix in sauce mixture and heat though. Serve along side Cilantro Lime Rice and Romain Lettuce.

6. Enjoy!

Cilantro Lime Rice

Ingredients:

1 cup white rice
2 cups water
Juice of one lime
1-2 Tablespoon fresh Cilantro, finely chopped

Directions:

1. Cook rice as directed.
2. Halfway through cooking add the lime and cilantro.
3. Finish cooking and serve warm.