We are celebrating one my favorite bloggers in the world today. Liz from The Lemon Bowl is expecting her second baby boy very very soon and I couldn’t be happier for her!! A few of her blogging friends got together to throw her a surprise virtual baby shower. Each blogger had to create a recipe with lemon in it, hence the Lemon Cupcakes with Candied Lemon Chips.
Liz and I have a long-standing inside joke where we say “CHIPS!” to each other randomly in social media (Twitter, Instagram, Facebook). So, naturally, I needed to incorporate chips into my post somehow, which is why I came up with candied lemon chips to garnish these cupcakes.
I wanted to write much more about Liz and about these cupcakes, but I am currently limited with my Internet usage as we are on our way back from vacation. We were supposed to be back home by now, but our car broke down and we are staying with friends in Nashville. (Darn, stuck in Nashville. What a bad day!) 😉
Anyway, go on over and give Liz a quick visit to her blog. You’ll love her immediately! Congratulations, Liz!! I’m so thrilled we are REAL life friends!! Love you much!!! <muah!>
Zesty lemon cupcakes, topped with fluffy vanilla cream frosting.
- 8 tablespoons unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- Zest and juice of two medium lemons
- 1 cup unsalted butter, at room temperature
- 3 to 4 cups powdered sugar
- 1/4 cup heavy whipping cream
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
Preheat oven to 350 degrees F. Prepare a 12-count muffin tin with paper liners; set aside.
In large mixing bowl, cream together the butter and sugar on medium speed until light and creamy, about 2 to 3 minutes. Stir in the eggs and vanilla until fully combined.
In a separate medium sized bowl, whisk together the flour, baking powder and salt. Add half of the dry ingredients to the wet ingredients, and beat until just combined. Add the rest of the dry ingredients and beat again until just combined. Stir in the milk, lemon zest and lemon juice. Be careful not to overmix.
Evenly distribute the batter into the cupcake liners, filling about three-quarters full. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before frosting.
In a large mixing bowl, cream the butter on medium speed until light and fluffy, about 3 to 4 minutes. One cup at a time, slowly add 3 cups of the powdered sugar, mixing in the heavy cream between each cup added. Beat in the vanilla extract and salt, then increase the mixer to high speed and beat for 3 more minutes. Add more powdered sugar to reach desired consistency.
Frost the cooled cupcakes, then garnish with Candied Lemon Chips (recipe below). Cupcakes can be stored in the fridge for up to 3 days.
Adapted Source: Sally's Baking Addiction
Beautiful slices of lemon, candied to garnish your favorite lemon dish.
- 1-2 large lemons
- 3 cups water, divided
- 1 cup sugar
Thinly slice the lemons using the second setting on a mandoline. (Or use a knife to carefully slice the lemons.)
Bring 2 cups of water to a boil in a large deep skillet. Meanwhile, prepare an ice bath by combining cold water and ice in a large bowl; set aside.
Place the lemon slices into the boiling water and boil for 1 minute, flipping once halfway. Use a slotted spoon or tongs to remove the lemon slices from the water and place them in the ice bath.
Wipe out the skillet with a paper towel and combine 1 cup of water with 1 cup of sugar. Bring to a boil over high heat, stirring until the sugar is dissolved. Transfer the lemon slices to the pan of sugar water in one layer. Turn down the heat and simmer for 1 hour.
Remove the lemon slices from the pan and transfer to a silicone lined baking sheet to cool and dry. They will be sticky. Use to garnish over Lemon Cupcakes or for decorating any lemon dish.
Check out the rest of the contributors to Liz’s shower. It’s a great menu!
Whipped Feta Spread with Lemon, Garlic & Rosemary by Miss in the Kitchen
Cauliflower Mashed “Potatoes” in a Lemon Cup with Smoked Paprika by Climbing Grier Mountain
Lemon Basil Bruschetta by Dine & Dish
Chipotle Sweet Potato Fries w/ Lemon Basil Aioli by What’s Gaby Cooking
Lemon Garlic Herb Marinated Olives by Sarah’s Cucina Bella
Kalamata Olive and Feta Dip with Baked Lemon Pepper Pita Chips by Aggie’s Kitchen
Creamy Asparagus Guacamole by The Healthy Apple
Sparkling Honey Rosemary Lemonade by Nutmeg Nanny
Basil Hibiscus Lemonade by Fabtastic Eats
Jam Mocktails: Lemon & Pineapple by Cooking with Books
Lemon Jalapeno Spritzers by Bev Cooks
Sparkling Blackberry Lemonade by Crumbs and Chaos
Limonana (Middle Eastern Frozen Mint Lemonade) by An Edible Mosaic
Tipsy Lemonade Iced Tea by Family Fresh Cooking
Kale Salad with Lemon-Tahini Dressing by Thrifty Veggie Mama
Lemon Quinoa Salad with Pistachios & Sun-Dried Tomatoes by Cookin’ Canuck
Greek Salad with Garlic-Lemon Vinaigrette by Gimme Some Oven
Pear Quinoa Salad by Reluctant Entertainer
Lemon Avocado Salad Dressing by The Lean Green Bean
Lemony Spinach & Tomato Quinoa Salad by MomAdvice
Herbed Calamari Salad with Preserved Lemons by Everyday Maven
Italian Lemon Roast Chicken Pot by Eat2Gather
Roasted Lemon Garlic Cocktail Shrimp by Simply Scratch
Lemon Garlic Shrimp Tostada by A Zesty Bite
Lemon Pepper Shrimp Linguine by Taste and Tell
Salmon with Lemon Herb Butter by Handle the Heat
Lemon Chicken Stew by FoodieCrush
Chicken Saltimbocca with Lemon Cream Sauce and Olive Orzo by Baker by Nature
Honey Lemon Shortbread Cookies by Rachel Cooks
Lemon Blueberry Macarons by Chocolate & Carrots
Lemon Glazed Cookies by A Cedar Spoon
Healthier Lemon Bars by Texanerin Baking
Lemon Sugar Cookies by What Megan’s Making
Light Lemon Mousse by Country Cleaver
Lemon Sugar Cookie Sandwiches by i am baker
Mini Lemon Cheesecakes with Gingersnap Crust by The Law Student’s Wife