Wednesday, January 14, 2015

Vanilla Bean Cupcakes

A mix and match of a cupcake recipe and a buttercream recipe, these are simple in flavor but defintiely not plain.

yield:  24 cupcakes

for cupcakes
2 ½ C all-purpose flour
3 tsp baking powder
1 ½ C sugar
12 tbs salted butter, room temperature
2 eggs + 2 egg white, room temperature
2 tsp vanilla bean paste
1 C milk

for vanilla bean buttercream
3 ½ sticks salted butter, room temperature
3 ½ C powdered sugar
3 tbs milk
1 tbs vanilla bean paste

  1.  for cupcakes: Preheat oven to 350°.
  2. Line muffin pan with cupcake liners.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat sugar and eggs together on medium high speed for 2 minutes, until light and fluffy.
  4. Reduce speed to low and add eggs and egg whites one at a time, scraping the bowl after each addition.
  5. Add flour in 3 additions, alternating with the milk; scrape down the bowl as needed.
  6. Add vanilla and baking powder.
  7. Increase speed to medium-high and beat for ~30 seconds until well combined.
  8. Fill cupcake liners 2/3 full.
  9. Bake for 18-20 minutes, until a toothpick comes out clean.
  10. Let cupcakes cool completely.
  11. for buttercream: In the bowl of a stand mixer fitted with a paddle attachment, beat butter for 8 minutes on medium speed until pale and creamy.
  12. Reduce speed to low and add remaining ingredients slowly.
  13. Increase speed to medium and beat for 6 minutes until light and fluffy.
  14. Pipe or spread onto cooled cupcakes.
  15. Enjoy!

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