Vanilla Bean Cupcakes
makes approximately 30 cupcakes
Ingredients
- 3 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 vanilla bean, split lengthwise
- 16 tablespoons butter (2 sticks), cubed & softened at room temperature
- 2 cups organic cane sugar
- 5 large eggs, at room temperature
- 1 1/4 cups buttermilk, at room temperative
- 1 tablespoon vanilla extract
Directions
Preheat the oven to 350 degrees. Line two cupcake pans with paper liners and set aside.
In a medium mixing bowl, combine the cake flour, baking powder salt. Mix together and set aside.
Add the butter to the bowl of an stand mixer fitted with the paddle attachment. Scrape the vanilla bean seeds into the bowl of the mixer with the butter, reserving the pod for another use, such as:
The pods can be rinsed, dried and placed in granulated or confectioners sugar to produce what is called vanilla sugar. The dried bean is cut in half and buried in 1 - 2 cups sugar, covered, and left for a week or two to allow the vanilla to permeate through the sugar.
This vanilla sugar can be used in place of regular sugar and adds a wonderful vanilla flavor to desserts. One tablespoon vanilla sugar has the flavoring power of approximately 1/4 teaspoon vanilla extract.
Beat the butter and vanilla bean mixture on medium-high speed until light and creamy in color, about 3 minutes. Scrape down the sides of the bowl and beat for one more minute.
Add the sugar to the butter mixture, 1/4 cup at a time, beating 1 minute after each addition.
Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Combine the buttermilk and the vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.) Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely. Replace paper liners and bake remaining batter if desired. Frost cooled cupcakes as desired.
Yield: approximately 30 cupcakes
makes approximately 30 cupcakes
Ingredients
- 3 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 vanilla bean, split lengthwise
- 16 tablespoons butter (2 sticks), cubed & softened at room temperature
- 2 cups organic cane sugar
- 5 large eggs, at room temperature
- 1 1/4 cups buttermilk, at room temperative
- 1 tablespoon vanilla extract
Directions
Preheat the oven to 350 degrees. Line two cupcake pans with paper liners and set aside.
In a medium mixing bowl, combine the cake flour, baking powder salt. Mix together and set aside.
Add the butter to the bowl of an stand mixer fitted with the paddle attachment. Scrape the vanilla bean seeds into the bowl of the mixer with the butter, reserving the pod for another use, such as:
The pods can be rinsed, dried and placed in granulated or confectioners sugar to produce what is called vanilla sugar. The dried bean is cut in half and buried in 1 - 2 cups sugar, covered, and left for a week or two to allow the vanilla to permeate through the sugar.
This vanilla sugar can be used in place of regular sugar and adds a wonderful vanilla flavor to desserts. One tablespoon vanilla sugar has the flavoring power of approximately 1/4 teaspoon vanilla extract.
Beat the butter and vanilla bean mixture on medium-high speed until light and creamy in color, about 3 minutes. Scrape down the sides of the bowl and beat for one more minute.
Add the sugar to the butter mixture, 1/4 cup at a time, beating 1 minute after each addition.
Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Combine the buttermilk and the vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.) Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely. Replace paper liners and bake remaining batter if desired. Frost cooled cupcakes as desired.
Yield: approximately 30 cupcakes
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