The Best triple vanilla cupcakes yet. I can say this after much self-sacrificing testing.
These things are like eating a cloud of cake. But not a dry cloud, eeuwww! A lovely little puff of cupcake with butterfreaking good vanilla bean buttercream.
Soft White Cupcakes
1/2 cup soft butter
1 1/4 cups vanilla sugar*
2 1/4 c. cake flour (sift before measuring)
3 tsp. baking powder, sifted
1 c. milk combined with 1 tsp vanilla
4 egg whites, beaten to stiff peaks
Cream shortening and sugar. Then add milk alternately with flour. Fold in the beaten egg whites. Fill lined cupcake pans 2/3-3/4 full. makes 18-24 cupcakes
Bake in lined cupcake pans at 325 for 18-20 minutes, when top is just solidified.
Do NOT overbake.
These things are like eating a cloud of cake. But not a dry cloud, eeuwww! A lovely little puff of cupcake with butterfreaking good vanilla bean buttercream.
Soft White Cupcakes
1/2 cup soft butter
1 1/4 cups vanilla sugar*
2 1/4 c. cake flour (sift before measuring)
3 tsp. baking powder, sifted
1 c. milk combined with 1 tsp vanilla
4 egg whites, beaten to stiff peaks
Cream shortening and sugar. Then add milk alternately with flour. Fold in the beaten egg whites. Fill lined cupcake pans 2/3-3/4 full. makes 18-24 cupcakes
Bake in lined cupcake pans at 325 for 18-20 minutes, when top is just solidified.
Do NOT overbake.
Vanilla Bean Butter+Cream Frosting
2 sticks (1 cup) butter (unsalted is preferable)
2 sticks (1 cup) butter (unsalted is preferable)
1 tsp vanilla
seeds from 1/2 large (or one whole small) vanilla bean
seeds from 1/2 large (or one whole small) vanilla bean
(after splitting lengthwise, scrape seeds out with tip of butterknife onto a plate. save empty vanilla pod for vanilla sugar*)
4-6 cups powdered sugar
1/2 c (maybe a bit more) of heavy cream
(Best results with a heavy duty stand mixer)
Cream butter for just a minute with the vanilla and then add 2 cups of the powdered sugar and cream together for 2-3 minutes, until it starts to get fluffy. Smear the vanilla bean evenly across the frosting, mix that in, then add 2 more cups sugar, mix that in slowly, add most of the heavy cream, and mix on high for another 5 to 7 minutes, until it is whipped up and shiny. Scrape sides in between mixing.
You can achieve your own favorite consistency by adding more sugar and/or cream and whipping up again. Use the frosting immediately so it doesn't get crusty.
*put vanilla bean pod/husk and all others in the future in a large jar and cover with granulated sugar. voila! vanilla sugar!
4-6 cups powdered sugar
1/2 c (maybe a bit more) of heavy cream
(Best results with a heavy duty stand mixer)
Cream butter for just a minute with the vanilla and then add 2 cups of the powdered sugar and cream together for 2-3 minutes, until it starts to get fluffy. Smear the vanilla bean evenly across the frosting, mix that in, then add 2 more cups sugar, mix that in slowly, add most of the heavy cream, and mix on high for another 5 to 7 minutes, until it is whipped up and shiny. Scrape sides in between mixing.
You can achieve your own favorite consistency by adding more sugar and/or cream and whipping up again. Use the frosting immediately so it doesn't get crusty.
*put vanilla bean pod/husk and all others in the future in a large jar and cover with granulated sugar. voila! vanilla sugar!
Mmmm....cupcakes for breakfast!
13 comments:
I'VE GOT TO HAVE ONE!!!
That sounds heavenly. mmm!
The last thing I baked was chocolate chip cookies using store brand chips. You win.
Where do I buy whole vanilla beans?
The cupcakes sound heavenly- stunned that you had them ready for breakfast. Please tell me you made them the night before and stored them in a way that did not make them crusty!
Stop...STOP!!!
Too late, I must have them.
little puffy vanilla clouds? I'm drooling. I can taste the delicate texture, the creaminess. Slurp.
ooo. vanilla shugar!! i cant wait to try that!
also i need a cupcake.
drool! I remember your cupcakes... they're good. I might just have to try this recipe for Emily's 1/2 birthday at school. Thanks!
Thanks for sharing the recipe. It looks and sounds very good. I'd like to try it sometime. Do you think the batter could be transfered into cake pans and bake a cake instead of cupcakes? And if so, what size pans would be appropriate?
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