Vanilla Bean Cupcakes w/ Vanilla Bean Butter Frosting
From Better Homes and Gardens Special Interest Publications 2012
Yields: 12 Cupcakes and 12 mini Cupcakes
Bake Time: reg: 18 min. mini: 14 min.
1/2 Cup Butter
2 Egg yolks
1 Vanilla Bean, split lengthwise
1 1/2 Cup Flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 Cup whipping cream
Let your eggs and butter sit at room temperature for at least 45 min.
Preheat oven to 350 F and line a cupcake tin with 12 regular sized muffin cups and mini tin with 12 mini muffin cups (if you have a 24 mini tin, put a muffin cup into every other tin cup).
In a medium bowl mix your dry ingredients together flour, baking powder and salt and set aside.
In a electric mixer on medium high beat the butter for 30 seconds and add your sugar until combined. Beat in your egg and yolks one at a time and vanilla bean seeds (scraped out of the bean) until mixed. Alternately add you flour mixture and whipping cream to the batter until just combined.
Fill your muffin cups 3/4 full and bake the regular sized cupcakes for 18 minutes and the mini cupcakes at 14 minutes.
Vanilla Bean Butter Frosting
1 Cup butter at room temp for at least 45 min.
1 Vanilla bean cut lengthwise and seeds scraped out
1 teaspoon vanilla extract (clear if you want the frosting bright white)
8 Cups powdered sugar
1/4 Cups whipping cream
2-3 Tablespoons extra whipping cream to help thin out the frosting
Using a electric mixer beat the butter on medium high for 30 seconds. Add 1 teaspoon vanilla, (clear vanilla if you want the frosting to stay bright white) vanilla bean seeds and dash of salt.
Mix until combined. Gradually add 4 cups powdered sugar until combined. Add 1/4 cup whipping cream and 4 more cups of powdered sugar and beat until combined. Add 2 to 3 more tablespoons of whipping cream until the frosting is smooth and fluffy and at pipping consistency.