Making these cupcakes were a lot of fun and got me in tune with my girly girl side. I used the same French Vanilla Cake recipe I made awhile back over the summer and it was just as good in cupcake form. It's a simply stated cake that's can be used as a base for incorporating other flavors, however I like it just as it is. To frost these cupcakes, I made my go-to vanilla buttercream and decorated with colored sugars.
cake recipe from Vanilla Garlic
1 cup (2 sticks) unsalted butter, room temperature
2 cups of sugar or vanilla sugar
1 large egg, room temperature
2 egg yolks, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon of baking soda
pinch of salt
1/2 cup milk
1/2 cup of cream
2 teaspoons of vanilla extract
1 vanilla bean
Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with cupcake papers. Combine spices in small bowl.
In the bowl of a stand mixer, beat the butter on high until soft for 30 seconds then add sugar. Beat on medium-high until light and fluffy. Continue to add eggs and egg yolks one at a time, beating for 30 seconds between each.
In a separate bowl, whisk together flour, baking powder, salt and baking soda.
Measure out milk, cream and vanilla extract in 2 cup measuring cup. Cut open the vanilla bean and scrape out the seeds and add them to the milk mixture.
Add the flour mixture to the stand mixer bowl, then the milk mixture; alternating between the two and ending with the flour. Mix thoroughly.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
Vanilla Bean Buttercream Frosting
recipe adapted from Cooks Illustrated
2½ sticks unsalted butter, softened
1 teaspoon vanilla paste or vanilla extract
2½ cups confectioners’ sugar (10 ounces)
Pinch salt
2 Tablespoons heavy cream or half & half
colored sprinkles for garnish
In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Add the vanilla into butter and beat mixture at medium-high speed to combine, about 15 seconds.
Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, about 30 seconds; scrape bowl, add heavy cream or half & half, and beat at medium speed until incorporated, about 20 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Using a star tip with a pastry bag, pipe the frosting onto the cupcake and garnish with sugars.
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