Well it’s almost here, the dreaded ‘Valentines Day’ , ya either love it or hate it, I’ve always come down on the side of why not embrace it! Love is amazing and wonderful and should be celebrated, all year long actually.
So this in mind, and due to the fact that I have watched far too many episodes of ‘Cupcake Wars’ I decided to make MY love an early sweet treat.
I decided on Extreme Vanilla Cupcakes =), because if you’re going to go vanilla you should go all the way!
Now there’s a million different ways to make a vanilla cupcake, any cake for that matter, but I have found I love the regular flour/cake flour combo, because I like the texture. As for the vanilla bean in this recipe, just soften it up in some warm water before use, that will help! The vanilla buttercream frosting makes quite a lot….My advice? Make another batch of cupcakes! =) To frost them, I just put a cake tip into a ziploc bag and squeezed it on! Just make sure you use a cake tip that isn’t too small, cause buttercream is thick.
On a side note, I always write with the idea in my head that you already bake and cook, so if I ever don’t put an instruction down that you need, by all means write to me & I will always clarify.
I hope you love these as much as we do, and Happy Valentines Day!
Thanks for reading!
Double Vanilla Cupcakes with Double Vanilla Buttercream Frosting
for the cakes:
1 3/4 cups cake flour
1 1/2 cups non-bleached all purpose flour
2 cups sugar (regular granulated)
3/4 tsp salt
1 tbs baking powder
2 sticks unsalted butter(room temperature)
4 large eggs
1 cup milk
1 tsp pure vanilla extract
1 whole vanilla bean (cut in half, reserve half for frosting)
oven @ 325
In stand up mixer (or with hand mixer) mix together all dry ingredients until just combined. Cut butter into small chunks and add to mixer, mix until butter is just combined and coated with flour, it’s ok to still see the butter chunks!
In another bowl, which eggs, milk, vanilla extract. Using a small paring knife (careful now!) cut the 1/2 vanilla bean you are using down the center, then using the knife simply scrape out the inside of the bean into the bowl of eggs. Discard the husk. Give your egg mixture a quick whisk to incorporate the vanilla bean.
While your mixer is running on low, slowly pour your egg mixture into your flour mixture. Mix until just combined, do not overbeat! If you still see little butter pieces that is ok.
Line your muffin pan with paper liners, fill each cup about 2/3 full. Bake in 325 degree over for 20 minutes(but times always can vary, so make sure you keep an eye on them!) Remove from over & place on cooling rack. This recipe makes about 2 dozen cupcakes.
for the frosting!
2 sticks unsalted butter, room temperature
6 cups powdered sugar
1 tsp. vanilla extract
the other 1/2 of your vanilla bean
1/2 cup milk
Cream the butter in mixer for about 3 minutes until smooth, alternately add in cups of powdered sugar, the milk, and the vanilla extract. Using the same method as before, scrape your vanilla out of the bean into the frosting in the mixer. Beat until incorporated and smooth. If you frosting is too thin or thick, add a little more sugar or milk as needed.
Once your cupcakes are completely cooled, frost.