Tried It & Loved It: Vanilla Bean Cupcakes

These are a lovely little number.  Most of you would probably roll your eyes if I told you the reason I chose this recipe for Peanut's birthday "cake".  There were a couple of reasons actually.  The first being that I got those adorable red bandana cupcake liners (here) and when you bake darker colored cakes like chocolate, the print typically won't show through--at least not very well.  (Yes, I realize I didn't even end up baking them in the red liners, which had I to do again, I would have nixed the white liners and baked in the printed ones.  I didn't realize the humidity that day would droop the liners as we set them in the cute ones  But I digress).  The second reason being (the one for the eye rolling) that I wanted something yummy that didn't involve any artificial colors.  I completely realize that having those dyes once and a while won't kill you--at least that we know of.  Ha, ha.  But I also figure if I can find something that tastes great and doesn't have all that junk, then why not?

They were a hit too.  Several people told me how good they were....hopefully they weren't just being nice!  According to my sister-in-law niece (see comments below) they were "THE BEST CUPCAKES IN THE WHOLE UNIVERSE."

Wow.

That's high praise!

But I really can't take too much credit, as the recipe isn't mine.  I do think they turned out cute.....and that I can take credit for.

Vanilla Bean Cupcakes ~ from My Baking Addiction

for the cupcakes
2 1/4 cups cake flour (I used good ol' all purpose)
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

for the buttercream
3 sticks unsalted butter, softened
seeds scraped from one vanilla bean
2 teaspoons clear vanilla extract (clear vanilla isn't "real" vanilla, so yes, I used the dark stuff)
1 ½ pounds (24 ounces) confectioners’ sugar, sifted
4-6 tablespoons heavy cream or milk

Preheat oven to 350 degrees.  Line muffin pan with liners or spray bottoms of cups.  Set aside. 

For the cupcakes, sift together the flour, baking powder, and salt and set aside.  In a stand mixer using the paddle attachment, cream together butter and sugar.  Add in the egg whites and mix together thoroughly.  Add in milk, vanilla seeds, and vanilla extract and mix well.  Add in flour mixture one cup at a time until thoroughly incorporated.  Continue mixing for two minutes to insure batter is aerated. 

Fill muffin cups 2/3 full and bake for 18-24 minutes or until toothpick inserted comes out clean.  Mine were closer to the shorter end, probably around 19-20 minutes.....of course this will vary by your oven.  Cool on a wire rack.

For the buttercream, cream together butter and vanilla seeds until fluffy.  Add in powdered sugar and mix until blended.  Add in vanilla and and about half the milk and mix thoroughly.  Add in additional milk until desired consistency is reached.  Beat at high speed until light and fluffy.  Frost completely cooled cupcakes.