Receta Vanilla Bean Cupcakes
Tags
vanilla bean, vanilla cupcake
Share it
Finding a moist, flavorful vanilla cake is actually harder than it seems. I’ve gone through quite a few and have a couple of favorites. What makes this one special is the addition of vanilla bean seeds. The vanilla taste is heightened and I always love seeing the little seeds inside! No longer will people pass by the vanilla cupcake and head for the chocolate. This vanilla bean cupcake is flavorful enough to compete and works well with any kind of frosting. For these, I used my simple Vanilla Buttercream.
Vanilla Bean Cupcakes
Ingredients
- 3 cups cake flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 vanilla bean, split lengthwise
- 2 sticks unsalted butter, room temperature
- 2 cups sugar
- 5 large eggs, room temperature
- 1 1/4 cups buttermilk, room temperature
- 1 Tbsp vanilla extract
Pre-heat oven to 350 F. Line two cupcake pans with paper liners and set aside.
In a medium mixing bowl, combine flour, baking powder, and salt. Whisk the ingredients together and set aside.
Add the butter to the bowl of your stand mixer fitted with the paddle attachment. Scrap the vanilla been seeds into the bowl of the mixer and discard the pod. Mix on medium-high for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and mix for 1 additional minute.
Add the sugar to the mixer bowl, 1/4 cup at a time, beating 1 minute after each addition. Mix eggs in one at a time until combined. Scrape down the sides of the bowl after each addition.
Combine the buttermilk and vanilla extract. With the mixer on low-speed, add the dry flour mixture alternately with the buttermilk mixture. Beginning and ending with the dry ingredients and mixing until incorporated. Scrape the sides of the bowl and mix for an additional 15 seconds.
Pour the batter into the cupcake liners, filling each about 2/3 of the way full. Bake for 18 to 22 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool in the pan for 5 to 10 minutes and transfer to a wire rack to cool completely.
You will have leftover batter, for about 5 more cupcakes.
Makes about 29 cupcakes.
Source: Annie’s Eats