Tahitian Vanilla

For this recipe, I used the same vanilla cupcake recipe I posted previously but instead of Madagascar bourbon vanilla extract I used Tahitian vanilla extract as well as the paste like I did before. I actually made a double batch of these because we had a farewell pot luck party to go to and I had an order for vanilla cupcakes for a dr. suess themed party. For the dr. suess cupcakes I used a vanilla buttercream and for the farewell party I used a lemon cream cheese frosting. And this frosting was lick-the-bowl good. In fact it was lick-the-bowl-the-spatula-and-the-pastry-bag good!! I'm pretty sure the recipe I gave is what I threw in there. Try it! and enjoy!

Lemon Cream Cheese Frosting:
1 (8oz.) Package cream cheese
2 sticks butter
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/4 to 1/2 teaspoon lemon extract
1 to 1 1/2 pounds confectioners sugar
wiltons pink food color gel (optional of course)

Beat cream cheese and butter together until smooth and creamy, about 3 minutes. Add extracts and zest and beat until incorporated. Slowly add confectioners sugar until consistency desired is achieved then continue to beat for about 5 more minutes or until light and fluffy.

Enjoy!