Happy Birthday Cupcake!

So I've been gone for what feels like an eternity. Alot has been going on - work has been busy, the summer has kept us constantly on the go, and our house was struck by lightning during a really horrendous thunderstorm. The family and the house itself are just fine. But everything that was even moderately electronic in the house? That was a different story. We're mostly back to normal now, so I'm ready to get back to blogging. Sadly, I missed my blog-birthday, so I didn't get to say Happy Blog Day to me. The one year anniversary was August 10th, so perhaps we can have a Happy Belated Blog Day celebration on September 10th? Yes, yes I think we will do just that. Today is a very special day though - it's the birthday of a very special friend. Unfortunately we're states apart and I can't join in on the actual festivities, but I thought I'd create a little celebration of my own in his honor. I truly feel like this man is one of my biggest supporters. And our love of food seems to draw us even closer to one another, which is why sending out my wishes for a fantastic and truly happy birthday via my food blog seemed so appropriate. So Eric, this one's for you Kid. Happy, Happy Birthday. Love Ya! The September issue of Everyday Food includes yellow cupcakes with vanilla frosting, so I thought today would be as perfect a time as any to give them a try. I had a lemon sitting out that was in it's last few days, so I decided to make good use of it in these cupcakes. Yellow Cupcakes 1 1/2 cups all-purpose flour 1 1/2 tsp baking powder 1/2 tsp salt 1/2 cup milk 1 tsp vanilla extract 1 stick unsalted butter, softened 3/4 cup sugar 2 eggs 2 tsp lemon juice finely grated zest of 1 small lemon Preheat oven to 350 degrees, and line 12 standard muffin tins with paper liners. In a small bowl, stir together flour, baking powder, and salt; set aside. In a liquid measuring cup, mix milk and vanilla; set aside. In bowl of electric mixer, beat butter and sugar until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk mixture, then remaining dry ingredients. Add lemon juice and zest. Do not overmix. Divide batter evenly amoung prepared muffin tins. Bake for 20 to 25 minutes, or until a toothpick inserted in center comes out clean. Cool cupcakes in pan for 5 minutes, then remove to rack to cool completely. Vanilla Frosting 1 stick unsalted butter, softened 3 cups confectioners sugar 1/4 cup milk 1/2 tsp vanilla extract 1 tsp lemon juice In the bowl of an electric mixer, beat all ingredients together until smooth. Mix in more confectioners sugar or milk as needed to achieve a spreadable consistency.