The "real" Vanilla Bean Cupcakes

I buy a lot of stuff once it comes to baking and crafting, but somehow never get to using them. After moving to the new place, I promised myself that I will work through what I have before getting anything else. Lets just say parts of that promise have been broken.

But then I ran out of vanilla paste, and had already planned to make vanilla cupcakes and frosting where you would see the little speckles was then I remember the vanilla pods I had, leading to my first experience with vanilla pods.

Firstly, not really worth the effort. Just keep vanilla paste on hand. I didn't notice any difference in taste or look. Secondly, as my camera skills aren't the best, you can't really see the speckles in the pictures.

Vanilla pods or paste, that's your choice BUT you have to make this recipe ASAP. Its a really moist and fluffy cupcake.

The "real" Vanilla Bean Cupcakes

Adapted from Sally's Baking Addiction

Ingredients

for the cake
1 2/3 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1 cup granulated sugar
1/2 cup butter, room temperature
2 egg whites
1/4 cup sour cream
3/4 cup milk (any fat content)
2 tsp vanilla extract
seed scraped from 1/2 of a vanilla bean (or 1 tsp vanilla paste)

for the icing
1 cup butter, at room temperature
4 cups powdered sugar
1 tsp vanilla extract
seed scraped from 1/2 of a vanilla bean (or 1 tsp vanilla paste)

Method
for the cake
1. Preheat oven to 350*F and line a muffin tin.
2. Sift the all purpose flour, baking powder and baking soda, together. Set aside.
3. Beat the butter and sugar together until the mixture is a pale yellow.
4. Add in the egg whites one at a time, beat until completely incorporated.
5. Add in the rest of the liquid ingredients, milk, sour cream and vanilla extract. Scrap the seed from the vanilla pod, add to the mixture and beat until just incorporated.
6. Add the remaining dry ingredients. Beat until the mixture has no more lumps. Be careful not over mix.
7. Divide the batter among 12 lined muffin cups and bake for about 20 minutes, or until a toothpick comes out clean. Cool the cupcakes on a wire rack.

While the cupcakes are cooling,
for the icing
1. Beat all the ingredients together until smooth and fluffy. If the consistency is too thick then add a few table spoons of milk or whipping cream.
2. Fill a piping bag, with a Wilton 1M nozzle and pipe away!
3. Top with sprinkles if you wish.

Enjoy!

Farhana