Vanilla Bean Cupcakes

The classic cupcake is a vanilla cupcake with vanilla buttercream. I decided I wanted to make it but make it the best it could be. After so many chocolate orders this Valentine's Day, vanilla seemed like a welcomed break. These cupcakes have a moist light vanilla bean cake, a thick and creamy vanilla pastry cream and a smooth decadent vanilla bean Swiss buttercream frosting. Whoever said vanilla was plain and boring?

Vanilla Bean Cupcakes

Inspired by The Ultimate Vanilla Cupcake Recipe

Makes 48 mini cupcakes or 16 regular sized cupcakes

1 cup sugar

1 vanilla bean

1 3/4 cup cake flour (if using A.P. replace 3 Tbsp. flour with 3 Tbsp. cornstarch, sift 3-5 times)

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 cup unsalted butter, room temp.

2 large eggs, room temp.

1/3 cup sour cream (not light)

1/4 cup vegetable oil

1 Tbsp. vanilla extract

2/3 cup whole milk

1. Preheat oven to 350 degrees F. Place liners in cupcake tins.

2. In a small bowl, stir together vanilla bean seeds and sugar. Distribute the seeds well.

3. In a large bowl or stand mixer bowl, mix together flour, baking powder, baking soda and salt. Add vanilla bean sugar.

4. Add butter, mix until a fine crumb forms (around 3 minutes in stand mixer.

5. In a separate bowl, whisk together eggs, sour cream, oil and vanilla extract.

6. Beat together wet ingredients and dry ingredients just until combined.

7. Slowly mix in milk. Batter will be thin.

8.  Fill cupcake tins 2/3 full. Bake for 14 minutes for regular sized cupcakes and 8-10 minutes for mini cupcakes. Test with a toothpick. Cupcakes should be white not golden.

9. Remove from tins and cool on wire rack.



Vanilla Pastry Cream

Inspired by Baking at Home with the Culinary Institute of America

1/8 cup cornstarch

3/8 cup sugar (divided)

1 cup whole milk (divided)

2 large egg yolks

pinch of salt

1 tsp. vanilla extract

1 Tbsp. unsalted butter

1. Mix cornstarch and 1/8 cup of sugar in a bowl. Stir in 1/4 cup of milk.

2. Prepare an ice bath. Lightly beat eggs in a medium bowl.

3. Mix 3/4 cup milk with 1/4 cup sugar and salt in a saucepan. Bring to a boil over medium heat and remove.

4. Gradually add a third of the hot milk mixture into the whisked egg yolks. Gradually add the rest of the hot milk whisking constantly. Return mixture to saucepan. Cook over medium heat whisking vigorously until it boils and the whisk leaves a trail. This should take about 5 minutes. Remove from heat, stir in vanilla extract and butter.

5. Cool in ice bath stirring occasionally for about 30 minutes.

6. Transfer to airtight container. Press a piece of parchment onto pastry cream so skin doesn't form. Refrigerate until cold. Store up to 3 days.


Vanilla Bean Swiss Buttercream

Inspired by Swiss Meringue Buttercream

4 oz. egg whites (3-4 eggs)

1 cup sugar

1 lb. unsalted butter, room temp.

2 tsp. vanilla extract

1 vanilla bean

1. In a double boiler, whisk egg whites and sugar together. Heat until candy thermometer reaches 140 degrees F.

2. Pour into stand mixer bowl with whisk attachment and whip on medium high speed until doubled. When it's ready, meringue should not move around in bowl. Cut butter into 2 inch pieces.

3. Change whisk attachment to paddle attachment. Add half of the butter to bowl and pulse until incorporated. Add in the other half of the butter and pulse. Increase speed slowly and beat till light and fluffy.

4. Scrape the sides and bottom of the bowl. Mix at medium high speed until smooth and creamy. If it looks curdled, you haven't beaten it long enough. Store in an airtight container. Rewhip before using.