Sunday, October 31, 2010

Vanilla Bean Cupcakes

I've been meaning to make some Vanilla Bean cupcakes for a while now. Its Halloween and we'll be spending it at my parents' place so I decided to make some sweet treats. I've bookmarked quite a few different recipes for Vanilla Bean cupcakes and decided to try this one from Telly's Tasty Tidbits. I also used her Vanilla Bean Frosting recipe.

These cupcakes came out quite tasty. To be a little more festive, I decided to add some orange coloring on the cupcakes and also had fun by making these creepy looking cupcakes:

Vampire and Eyeball cupcakes. I got these ideas from Annie's Eats and were so much fun to make and eat.

For the cupcakes:
2 1/2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup milk
1/2 cup vegetable oil
1 tsp. vanilla extract
1 vanilla bean pod, cut lengthwise
1 stick unsalted butter, softened
1 cup sugar
3 large eggs

For the frosting:
2 1/2 sticks unsalted butter, softened
2 1/2 cups confectioner's sugar
1 vanilla bean pod, cut lengthwise
pinch salt
1 tsp. vanilla extract
2 Tbsp. heavy whipping cream

1) Preheat oven to 350 deg F. Line muffin tin with 24 muffin cups.

2) In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

3) In a small bowl, combine milk, oil and vanilla extract. Scrape the inside of the vanilla bean pod into the bowl. Set aside.

4) In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Add 1/3 of the flour mixture and combine just until blended. Add 1/2 of the milk mixture and combine just until blended. Continue adding flour and then milk mixtures alternately until they're used up. Mix thoroughly.

5) Fill prepared cupcake liners about 2/3 full. Bake for 15-18 minutes or until toothpick test comes out clean (note: start checking for at the 10 minute mark to prevent from over-baking, or else it will become too dry). Cool completely and frost with Vanilla Bean frosting.

6) To make the frosting: Beat butter on medium-high until smooth, about 20 seconds. Scrape seeds from vanilla pod into butter and beat on medium-high speed for about 15 seconds to combine.
Add confectioner's sugar, salt and vanilla extract. Beat on medium-low until most of the sugar is moistened. Scrape the sides of the bowl and continue beating until mixture is fully incorporated. Add whipping cream and beat on medium-high until it becomes light and fluffy.
Frost prepared cupcakes.

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