Any of these beans are perfect in this delightful vanilla bean cupcake, one I’m very proud of. It’s a fantastic way to show off vanilla, a spice that does love center stage. If you don’t have a vanilla bean you can get away with just the vanilla extract, but they’re infinitely better with the beans. While they can be expensive (buy online), keep in mind that even after you scrape the seeds out of the pod, you can use it many times over. Steeping it into cream for ice cream, pop it in a bottle of vodka for homemade extract, or in a jar of sugar for vanilla sugar are just some suggestions.
I like to think of vanilla as my humble, endearing, sweet smelling obsession. Personally, I feel these cupcakes will seduce you to the way of vanilla as well.
I like to think of vanilla as my humble, endearing, sweet smelling obsession. Personally, I feel these cupcakes will seduce you to the way of vanilla as well.
Double Vanilla Cupcakes Recipe
Ingredients
Cupcake- 1 ½ cups + 2 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- 1 1/4 teaspoons baking powder
- 1/2 cup unsalted butter, room temperature
- 1 cup sugar
- 1 egg plus 2 egg whites
- 1/2 cup whole milk
- 1/4 cup sour cream
- 1 1/2 teaspoons of vanilla extract
- 1/2 vanilla bean (or one whole bean if you can spare it)
- 1/2 cup unsalted butter, room temperature
- 1 1/4 cups of powdered sugar
- 1/2 vanilla bean (or 1 teaspoon of vanilla extract)
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