Vanilla Bean Cupcakes with Vanilla Bean Butter Cream

So middle week munchies have weaseled their way into my day. And since I have no treats, or anything remotely interesting to eat. I thought I would write a post about some overly interesting and delicious treats. Definitely beats eating the 4-5 hundred some calories, I'm sure you agree...my hips are already reaching out further than they should...*sigh

In my defense I make a lot of cupcakes and baked goods but don't eat very many. the cooking and baking gives me enough satisfaction, that by the time these babies are cooking, I'm quite satisfied and full! no complaining here!

These little angels were light airy and very very rich, a great combo for hip growing lol

The butter-cream was an ordinary butter-cream enhanced with vanilla bean and vanilla extract...so buttery smooth. I tend to prefer the meringue butter-creams, thew are airier and less buttery. But this time around this butter-cream enhanced the vanilla cupcake by a long shot. 

It's a simple yet sophisticated flavor and like I mentioned before it's rich. Decorating possibilities are endless and very versatile ;-)  

Try this recipe out and let me know what you think! 

Just be very gentle while making these and whatever you do...DO NOT over beat! 

                         

While you drool looking at the pictures lol 

here are some great tips I found very very helpful! 

just click here to find them. 

PS the books are pretty awesome too on this site!

Vanilla Bean Cupcakes With Vanilla Bean Butter Cream Frosting: 


Ingredients:

Cupcakes:  

Makes 18-20 cupcakes

• 2 1/4 cups cake flour (I used King Arthur's brand)
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1 1/4 cups whole milk, room temperature
• 4 large egg whites, room temperature
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1 1/2 cups sugar
• seeds scraped from one vanilla bean
• 2 teaspoons pure vanilla extract

Directions:

1.  Center a rack in the oven to 350 degrees F. Line cupcake pan with paper liners.
2.  In a large bowl, sift together the flour, baking powder and salt.
3. In a medium bowl, whisk together the milk and egg whites.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla bean seeds at medium speed for 3 minutes, or until the butter and sugar are very light. Add in the vanilla extract and one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until well incorporated. Add the rest of the milk and eggs, beating until the batter fully incorporated and smooth, then add the last of the dry ingredients.
5. Once ingredients are thoroughly incorporated, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Using a large scoop (about 3 tablespoons), distribute the batter between 18 muffin wells, filling each well 2/3 full.
6. Bake for 18-24 minutes, or until a toothpick inserted into the centers come out clean. Cool on wire rack.

Ingredients:

Buttercream:  

3 sticks unsalted butter, softened
seeds scraped from one vanilla bean
2 teaspoons clear vanilla extract (this helps maintain the bright white color)
1 ½ pounds (24 ounces) confectioners’ sugar, sifted
4-6 tablespoons heavy cream or milk

Directions:

1.  In a large mixing bowl, cream butter and seeds from vanilla bean until fluffy. With the mixer on low speed, slowly add in confectioners’ sugar, and continue beating until well blended.
2. Add in vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened.
3. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

*Cupcakes were frosted using the large round tip from Bake It Pretty

*Cupcake liners from Publix

Cake recipe adapted from Dorie Greenspan's Perfect Party Cake via My Baking Addiction