Recipes

Vanilla Beaned

A Vanilla Cupcake with Vanilla Bean Buttercream Frosting

Cupcakes

2½ teaspoons baking powder

¼ teaspoon salt

2½ cups flour

¾ cup butter, softened

1½ cups sugar

2 eggs

1½ teaspoons vanilla extract

1¼ cups milk

Frosting

½ cup (1 stick) salted butter, softened

½ cup (1 stick) unsalted butter, softened

1 teaspoon clear vanilla extract

1 vanilla bean with the seeds scraped out, use the seeds discard the bean pod

4 cups sifted confectioner’s sugar

2 tablespoons milk

To make cupcakes: Preheat oven to 350º. Line muffin tins with 24 paper liners, and set aside. In medium bowl, sift together baking powder, salt, and flour, and set aside. In another bowl, cream butter and sugar at medium speed, add eggs, and beat until smooth. Beat in vanilla extract. Alternately add dry ingredients and milk, beating until smooth. Fill cupcake liners ⅔ full. Bake until golden brown, about 20 minutes. Makes 24.

To make frosting: In large bowl, cream butter. Add vanilla extract and vanilla bean seeds. Gradually add sugar, one cup at a time, beating well on medium speed, adding milk as needed. Scrape sides of bowl often. Beat at medium speed until light and fluffy. Keep bowl covered with damp cloth until ready to use. Makes 3 cups.

Frost cooled cupcakes with vanilla buttercream.