I have never, EVER, in my life made a 'from scratch' vanilla cupcake. It's true. I love to bake cupcakes - but I am always drawn to the "fun" flavors. And if *I* was choosing to eat a cupcake, I'd never choose vanilla.
But this weekend I was going to bake cupcakes for the youth bake sale at church and found myself lingering over a Vanilla Bean cupcake pin. It helps that it comes from one of my very favorite blogs, My Baking Addiction. And it helps that it incorporated the vanilla bean into the cake AND the frosting. It made me feel like it was slightly fancier than a plain ol' vanilla cupcake.
And truth be told, there is something uniquely delicious about Breyer's Vanilla Bean Ice Cream - how pretty are the specks of vanilla bean against the white ice cream? With visions of Breyer's dancing in my head, I got to work.
I'll admit it - I didn't have high hopes for this cupcake. I'm just not a vanilla girl. But I gotta tell ya - it delivers. The cake is unbelievably light and fluffy and I'm a sucker for those pretty specks of vanilla bean. This is not a boring cupcake - it will wow and impress as well as any fancy too many words in the name cupcakes. (Ahem, Chocolate Velvet with Browned Butter Cinnamon Cream Cheese Frosting...)
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups whole milk, room temperature
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
2 teaspoons pure vanilla extract
2 teaspoons vanilla extract
1 ½ pounds (24 ounces) confectioners’ sugar, sifted
4-6 tablespoons heavy cream or milk
Recipe from My Baking Addiction
Update: I made these again over the weekend for a sweet little girl's first birthday. I generally don't use food coloring in frostings, but I really have to admit I adore the way they look - like little spring flowers.
Cupcake liners from Pick Your Plum