It just so happens that on this friday night, I had no plans. *Shocker* ;)
So of course, I bake.
I also am not able to skype with Chlobo to see her beautiful face because my sister's family doesn't have wifi :( Very, very, very depressing. And as I'm sure we have all learned on this blog, the way I cope? I bake.
In the last week I have now made two different kinds of cupcakes (I didn't post about the other ones, woops) and also these AMAZING Peanut Butter Cookies with milk duds melted in the middle!
So, I dedicate these luscious cupcakes to my intelligent and quirky little 2 year old baby CHLOBO (:
I got the recipe here. They are called Vanilla Bean Cupcakes. Once again, (I think I posted about this before), I ommitted the bean! They are so expensive, supposedly, and I have never ever come across them in the grocery store! Weird! But anyways, I compensated by adding extra vanilla, which you can read about later on (:
Here are some pictures of the processsssss;;
Delicious pink swirled vanilla cupcake covered in hearts (:
Riley, my friend, was SO pumped for a cupcake, as you can tell.
Lindsey was pumped too.
Set up, ready for consumption.
Beautiful!
Okay, there was way too much frosting. May or may not have scraped a ton off. And I may or may not have just eaten it after I finished the cupcake anyways.
So anyways, firstly, here is the recipe:
Vanilla Cupcakes
Ingredients:
For the Cupcakes
2 1/4 cups cake flour (I used Swan’s Down brand) So did I.1 tablespoon baking powder
1/2 teaspoon kosher salt I didn't use kosher, and I was fine.
1 1/4 cups whole milk, room temperature I went with whole milk, and I have to say that I do believe it makes a difference, in my opinion and with my experience. I think its worth the investment.
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 Didn't do it.
2 teaspoons pure vanilla extract Doubled this.
For the Buttercream
3 sticks unsalted butter, softenedseeds scraped from one vanilla bean Nope.
2 teaspoons clear vanilla extract (this helps maintain the bright white color) I didn't add the vanilla cause I didn't have any clear vanilla and I wanted to keep the pure, innocent white of the frosting.
1 ½ pounds (24 ounces) confectioners’ sugar, sifted
4-6 tablespoons heavy cream or milk I used some of the whole milk I bought for the cupcakes. I also think this is especially important in frosting, but if you don't have it, no stress.
Directions:
For the Cupcakes
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, or with a hand mixer, 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.For the Buttercream
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.
Some notes:
First confession: I halvsied the recipe! We have had TOO many goodies in our house lately, so I decided we need to cut down. Starting with baking less than normal, haha.
I am, honestly, not a huge VANILLA cupcake fan. I normally stick to chocolate. But I was really please with these ones!
First thing I did different with this recipe, is I funfetti-atized them! I added sprinkles into the batter, thought it would add a little spunk, ya know, a little hoo-hah.
Also, I personally love to put a ton of frosting on, I just think it looks better. But because I did this, there were two unfrosted, lonely cupcakes. But hey, that kinda makes them muffins right? And its totally acceptable to have muffins for breakfast right? #intelligent
I love you this much.
Tamtam <3