Posted by: DancingQueen | January 11, 2010

Double Vanilla Cupcakes

This recipe is adapted from the recipe posted on Elise’s SimplyRecipes blog by guest blogger Garrett McCord of Vanilla Garlic.  I love his description of the elements of different vanilla beans and wish I had the funding to experience all of the different types.  As it is, the vanilla bean that I used in the recipe came from a small Italian market on Long Island, NY.  I found a small test-tube of two vanilla beans for $4.00 and brought it all the way back to Florida marveling at my good fortune.  My purse smelling vaguely like vanilla was an added bonus.  The tube was labeled: Bourbon Natur-Vanille 4G Imported by: Aust & Hachmann (Canada) LTD/LTEE, Packed in Germany.  So, the vanilla bean seeds in these vanilla cupcakes traveled a long way to be devoured in three bites.  I left out the seeds from the icing for a cleaner look, but the inside looked like a poppy-seed explosion.  I’m thinking about adding some white chocolate chips into the batter next time for some added texture.

Double Vanilla Cupcakes with Vanilla Buttercream Frosting

Double Vanilla Cupcakes with Vanilla Buttercream Frosting

Double Vanilla Cupcakes (12 Cupcakes)

1/2 cup milk, 2%
1/2 pod vanilla bean
1/2 cup butter, unsaled, room temperature
1 cup sugar
3 eggs. Large (1 whole, 2 egg whites)
1 1/2 cups flour, all-purpose
1 1/4 teaspoons baking powder
pinch salt
1/4 cup sour cream
1 1/2 teaspoons vanilla extract

1.  Set cupcake liners into 12 cups and preheat oven to 350 degrees F.

2.  Pour the milk into a saucepan and heat just below a simmer.  Scrape the seeds from half a vanilla pod into the saucepan and stir in the pod.  Heat for 3 to 5 minutes.  Remove from the heat and allow the vanilla milk to cool (5-10 minutes or so).  Strain out the vanilla bean and wash and dry (you can use again or put in some sugar to make vanilla scented sugar).

3.  Cut the butter into a stand mixer and beat for 3 minutes, adding sugar until light and fluffy (another 3 minutes).  Pour the whole egg into the mixture and mix until incorporated.  Add the two egg whites, one at a time, until incorporated.

5.  In a large bowl, sift the 1 1/2 cups flour, baking powder, and salt together.

6.  Whisk together the vanilla milk, sour cream, and vanilla extract in another bowl.

7.  Add the dry and the wet mixtures into the butter-sugar-egg mixture, alternating between each, start and end with the flour mixture.  Do not overbeat, mix until everything is incorporated but no longer.  IF adding extras (such as white chocolate chips) fold in about 1/2 cup now.

8.  Ladle batter into each cupcake liner and bake in the middle of the oven for 20 minutes or until light golden brown.  Rotate the tray after 10 minutes.  Don’t let it get to mid-dark golden brown.  Remove from pan and let cool.  Don’t frost when warm or you’ll have warm sugar-butter dripping down your arms (not like this is a terribly bad thing).

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Responses

  1. […] I’m usually very picky with buttercream, but this recipe is simple and delicious.  Like the Double Vanilla Cupcakes, this buttercream is also adapted from the recipe posted on Elise’s SimplyRecipes blog by guest […]


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