Lemon Cupcakes with Candied Lemon Chips

For the Cupcakes:

• 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.

For the 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

• 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.