**Indulge in the Symphony of Vanilla: A Culinary Journey of Cupcakes and Frosting**
In the realm of sweet temptations, few treats captivate the senses quite like vanilla bean cupcakes adorned with velvety vanilla frosting. These delectable morsels, characterized by their tender crumb and explosion of vanilla flavor, are a testament to the culinary prowess of bakers worldwide. Embark on a delightful odyssey into the world of vanilla-infused delights, where your taste buds will be serenaded by a symphony of flavors. Discover the secrets behind crafting the perfect cupcake batter, achieving that irresistible golden-brown exterior, and transforming simple ingredients into a symphony of sweetness. Unravel the mysteries of creating a frosting that is both light and fluffy, with a texture that dances on your tongue. Explore variations on this classic recipe, from decadent chocolate ganache to tangy lemon curd, ensuring that every bite is a new adventure. Let your kitchen become a haven of creativity as you embark on this culinary journey, culminating in a masterpiece that will leave your loved ones craving more.
VANILLA BEAN CUPCAKES WITH VANILLA FROSTING
Oh! Now this is elegant. One exotic flavor showcased in a simple recipe to highlight its unique profile.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 24
Number Of Ingredients 18
Steps:
- Let eggs stand at room temperature 30 minutes. Meanwhile, place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix 2 1/2 cups flour, the baking powder and salt.
- Heat oven to 375°F. (For dark or nonstick pans, heat oven to 350°F.) In large bowl, beat 1 cup softened butter, seeds from 1 vanilla bean, and 1 1/2 cups sugar with electric mixer on high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla. On low speed, beat flour mixture into sugar mixture alternately with 1 cup milk, beating after each addition just until smooth. Scrape side of bowl occasionally. Stir in sour cream.
- Spoon batter evenly into muffin cups, filing each about three-fourths full. Bake 20 to 25 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pan to cooling racks. Cool completely, about 30 minutes.
- Meanwhile, for frosting, in 4-quart saucepan beat 2 cups sugar and 1/2 cup flour with whisk. Beat in 2 cups milk until smooth. Cook over medium heat until mixture comes to a boil, beating constantly. Cook 1 minute longer as it boils. Remove from heat; immediately pour into ungreased 2-quart baking dish or shallow pan with sides. Refrigerate about 1 hour or until cooled.
- In large bowl, beat 2 cups softened butter and seeds from 1 vanilla bean with electric mixer on high speed until light and fluffy. Gradually add cooled flour mixture by 1/4 cupfuls; beat on high speed until smooth. Beat in 1 1/2 teaspoons vanilla.
- Place frosting in large resealable freezer bag. Cut off one bottom corner to create 1-inch opening. Pipe frosting in circular motion over cupcakes. Garnish with raspberries and mint.
Nutrition Facts : ServingSize 1 Serving
MINI VANILLA BEAN YELLOW CUPCAKES WITH CREAMY CHOCOLATE FROSTING
Provided by Bobby Flay
Time 45m
Yield 90 mini cupcakes
Number Of Ingredients 22
Steps:
- Adjust the oven rack to the middle position and preheat the oven to 350 F. Fill mini-muffin tins with cupcake liners and spray the liners with baking spray.
- Whisk the flour, baking powder, baking soda, salt and 1 1/2 cups cane sugar together in a large bowl. Whisk together the melted butter, buttermilk, oil, vanilla extract, vanilla seeds and egg yolks in a medium bowl.
- In a clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites at medium-high speed until foamy, about 30 seconds. With the machine running, gradually add the remaining 1/4 cup sugar. Continue to beat until stiff peaks just form, 30 to 60 seconds. Transfer to a separate bowl and set aside. Wash the bowl and dry.
- Add the flour mixture to the now-empty mixing bowl. With the mixer running at low speed with the whisk attachment, gradually pour in the butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop the mixer and scrape the whisk and sides of the bowl. Return the mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.
- Using a rubber spatula, stir one-third of the whites into the batter to lighten. Then add the remaining whites and gently fold into the batter until no white streaks remain.
- Fill the mini-muffin tin liners three-quarters full and bake until just firm, 8 to 12 minutes. Let cool, and then frost with Creamy Chocolate Frosting.
- Add the butter, sugar, cocoa and salt to a food processor. Process until smooth, scraping the sides of the bowl once or twice, about 30 seconds. Add the corn syrup, vanilla and espresso powder and process just until combined, about 10 seconds. Scrape the sides of the bowl one more time, and then drizzle in the chocolate. Pulse until the frosting is creamy, about 15 seconds.
CHOCOLATE STOUT CUPCAKES WITH VANILLA BEAN FROSTING
Add a little luck of the Irish to chocolate cupcakes frosted with buttercream frosting by adding stout beer and Irish Cream liqueur to your ingredients.
Provided by Jessica Walker
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, eggs, oil and beer with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
- Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
- In medium bowl, beat butter and powdered sugar with electric mixer on medium-low speed until combined. Gradually beat in milk. Cut vanilla bean in half and scrape out seeds. Discard bean; add seeds to frosting. Beat on medium speed until fluffy. Pipe or spread frosting on cupcakes.
Nutrition Facts : ServingSize 1 Serving
VANILLA BEAN CUPCAKES
My 3-year-old son loves these vanilla bean cupcakes! Vanilla bean flecks give the moist, tender cupcakes special-occasion status. -Alysha Braun, St. Catharines, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Line 18 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Split vanilla beans lengthwise; using the tip of a sharp knife, scrape seeds from the center into creamed mixture. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Decorate with sprinkles and coarse sugar as desired. Refrigerate leftovers. Freeze option: Freeze cooled cupcakes in resealable freezer containers. To use, thaw at room temperature. Frost as directed.
Nutrition Facts : Calories 266 calories, Fat 13g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 143mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.
VANILLA BEAN-COCONUT CUPCAKES WITH COCONUT FROSTING
Provided by Abigail Johnson Dodge
Categories Cake Mixer Egg Dessert Bake Kid-Friendly Coconut Vanilla Birthday Party Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 18
Number Of Ingredients 18
Steps:
- For reduced coconut milk:
- Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to mediumlow; boil until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). DO AHEAD: Can be made 2 days ahead. Keep chilled.
- For cupcakes:
- Position rack in center of oven; preheat to 350°F. Line eighteen 1/3-cup muffin cups with paper liners. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl. Beat in seeds from vanilla bean and remaining egg. Add half of flour mixture; mix on low speed just until blended. Add 1 cup reduced coconut milk; mix just until blended. Add remaining flour mixture; mix on low speed just until blended. Divide batter among muffin cups. Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes. Transfer cupcakes in pans to rack; cool 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.
- For frosting:
- Using electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to mediumhigh and beat until light and fluffy.
- Using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes. (Alternatively, top each cupcake with 2 tablespoons frosting. Using small offset spatula, swirl frosting over top of cupcakes, leaving 1/2-inch plain border.) Sprinkle with coconut. DO AHEAD: Can be made 1 day ahead. Store in airtight containers; chill. Bring to room temperature before serving.
- Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.
Tips:
- For the best flavor, use fresh vanilla beans. If you don't have fresh vanilla beans, you can use vanilla extract, but the flavor will be less intense.
- Make sure your butter and cream cheese are at room temperature before you start mixing them. This will help them cream together smoothly and create a light and fluffy frosting.
- Don't overmix the frosting. Overmixing can make the frosting dense and grainy.
- If you want a thicker frosting, you can add more powdered sugar. If you want a thinner frosting, you can add more milk or cream.
- To make the cupcakes ahead of time, bake them according to the recipe and then let them cool completely. Store the cupcakes in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
- To frost the cupcakes, let them come to room temperature first. Then, use a piping bag or a butter knife to spread the frosting on the cupcakes. You can also decorate the cupcakes with sprinkles, chopped nuts, or other desired toppings.
Conclusion:
This recipe for Vanilla Bean Cupcakes with Vanilla Frosting is a classic for a reason. The cupcakes are moist and fluffy, with a rich vanilla flavor. The frosting is light and creamy, with just the right amount of sweetness. These cupcakes are perfect for any occasion, from birthdays to baby showers to everyday celebrations.
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