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Thursday, July 19, 2012

The best Vanilla Bean Cupcakes Ever


Cupcakes  are scrumptious delights.  I found the perfect palate pleasing cupcake recipe!  These are moist and absolutely delicious. My sister in law made these for her party. I couldn't get enough of em. 



       Ingredients for batter:  
1 1/2 cups all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened to room temperture
1 cup granulated sugar
2 large eggs
1 large egg yolk
2 teaspoons of Vanilla Bean Paste (Can substitute 2 scraped vanilla beans or 2 teaspoons of vanilla extract)
1/2 cup buttermilk



   Ingredients for frosting:
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk 
2 teaspoons Vanilla Bean Paste (Can substitute 2 scraped vanilla beans or 2 teaspoons of vanilla extract)
1 1/2 cups (3 sticks) butter, cut into 24 pieces and softened at room temperature

*Note: this frosting takes a bit of advance planning since the frosting needs time to cool so plan ahead! Also, the frosting can be refrigerated in an airtight container for up to one week. When ready to use, let the frosting stand at room temperature until softened, about 2 hours. Beat with stand mixer on medium-high speed until light and fluffy, about one minute. Chill this frosting for 30-60 minutes prior to piping.  I chilled it about 40 minutes, and it worked great!  *Makes about 4 cups frosting (plenty for two 9-inch cake layers)
I adapted this recipe from  the sisters cafe. 


You can substitute for this  frosting: ( From trubochki)
1 stick butter
1/2 cup powder sugar
8 oz cream cheese
8 oz cool whip
1 can sweetened  condensed milk
2 teaspoons Vanilla Bean Paste

I used Cupcake frosting from Natasha's Kitchen and it was delicious with these cupcakes!!!

I started with making cream first.  In a medium bowl, combine the sugar, flour, cornstarch and salt.
 Slowly whisk in the milk until the mixture is smooth.
Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan.
Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk. This could take anywhere between 5-10 minutes, depending on your stove, heat, etc.
 It should bubble quite a bit at the end (be careful of the splatters) and thicken considerably. Now set it aside to cool down.






Preheat oven to 350 for light aluminum or silicone muffin pans or 325 for dark, non stick muffin pans. Line about 16-24 muffin cups and set aside.
Start making batter. 
 Make sure that butter is soft at room temp (Or microwave for 20 sec).
 In a large bowl, beat butter and sugar until fluffy, about 2 minutes, scraping down the bowl as needed.
Mix in eggs and egg yolk one at a time.
Add vanilla bean.
Put dry ingredients in the strainer. Or mix it in a bowl.
 Add 1/3 of the flour mixture to the wet ingredients.  Combine.  Add 1/2 of the buttermilk.  Mix.  Add another 1/3 of the dry indredients.  Mix. Add the final 1/2 of the buttermilk.
Mix and then add the final 1/3 of the dry ingredients.  Mix until combined and the batter is smooth.
Now  the batter is ready.
Spoon out batter into lined cupcake pan, filling only halfway or just barely over halfway. Bake for about 15-18 minutes (depending on the heat of your oven based on the type of muffin pan you have), until a toothpick inserted into the middle of a cupcake comes out with moist crumbs.  Don’t over bake! It makes 12-18 cupcakes
I put cream to cool down in the water bath.
Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this)
Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it’s magic. Beat the frosting for five minutes, until it is light and fluffy.
Add vanilla.  Chill frosting about 30 minutes before piping.
Cool down cupcakes and decorate it.
Enjoy with coffee or tea.











20 comments:

  1. Lea, thank you so much for giving us such great recipes. I always look forward to seeing what will you surprise us with next :) Thanks again and God bless!!!

    ReplyDelete
  2. Lea, these look.amazing. I'm so going to make these!
    Marina.Selivanova

    ReplyDelete
    Replies
    1. These do taste awesome:))) You will love it:)
      Thanks Marina✿✿✿.

      Delete
  3. Which frosting do you prefer the trubochki one or the vanilla one?
    Marina.selivanova

    ReplyDelete
    Replies
    1. I would prefer trubochki cream because its less buttery. Make half cream recipe, it will be enough.

      Delete
  4. So after the party, I finally got to sit down and try the cupcakes! I did like them; however, if I were to make them again I would add at least half the amount of butter into the frosting in comparison to what the recipe calls for. I did like the fact that the frosting wasn't made out of cool whip/powdered sugar, but the original recipe called for way too much butter for the frosting. I love cupcakes! Can't wait to try out another new recipe! Vera I.

    ReplyDelete
    Replies
    1. Yes, this is the best cupcake recipe:) The frosting it too rich for me too. I would change frosting a little. Oh I just remembered at your party kids ate the cream and ate the cupcakes, that's why I did not figure out that frosting was too buttery:))) Thanks, Vera for the idea to put less butter, it was too much frosting anyway. I had like half of it left. But for kids it did not matter that it had a lot of butter, they licked all the frosting anyway. I loved your enchiladas:) I will make some too!!!
      Thanks, Vera✿✿✿

      Delete
  5. Gorgeous arrangement with the flower circle! You have very thorough photos and instructions.

    ReplyDelete
    Replies
    1. I love detailed recipes with pictures:)))
      Thank you, Viviane✿✿✿

      Delete
  6. These are two fantastic recipes. I love using vanilla bean paste and this is one of my favorite frostings. Kudos to you!!!

    ReplyDelete
  7. Lea, they look super delicious.... My kids love to bake cupcakes... this will be a great addition to their recipes...
    thank you. :)

    ReplyDelete
    Replies
    1. You're welcome:)))
      Enjoy✿✿✿

      Delete
  8. I really like your decorations on top of the cupcakes. Great job :)

    ReplyDelete
    Replies
    1. Thanks, Natasha✿✿✿
      I saved some flowers from princess cake. It worked well for cupcakes:)

      Delete
  9. Baking the cupcakes right now. Unfortunately I have to highly disagree that this recipe is for 12 cupcakes. Mine are overflowing big time and touching. I don't know how much of a difference our pans could have to cause this. I should have caught onto this when I was filling the cups that they were full instead of half full. I wish I would have thought to just make another six with the extra batter. Now I have retarded cupcakes. I hope they still taste yummy.
    I will have to trim off quite a bit. Not so good for photo ops.

    ReplyDelete
    Replies
    1. I sorry to hear that. For me it worked out perfectly for 12 cupcakes. You won't be disappointed about the taste:))) This is a really delicious cupcakes recipe.

      Delete
  10. These were delicious! I will agree that there was way too much butter in the frosting. I will definitely be making again, but will cut the butter in half next time. Thanks for the recipe!

    ReplyDelete

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