VANILLA BEAN CUPCAKES

INGREDIENTS

CUPCAKES

• ¾ cup (180mL) whole¹ milk or cream
• 1 whole vanilla bean or 1 teaspoon vanilla paste
• 1 and ⅔ cups (200g) all-purpose flour be sure to measure properly
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (113g) unsalted butter melted and allowed to cool
• 1 cup (200g) granulated sugar
• 1 large egg room temperature²
• ¼ cup (61g) full fat¹ yogurt or sour cream room temperature²
• 1 teaspoon vanilla extract

FROSTING

• 1 cup (226g) unsalted butter softened to room temperature
• 4 to 5 cups (480-600g) powdered sugar
• ¼ to ⅓ cup (60-80mL) milk or cream
• 1 whole vanilla bean or 1 teaspoon vanilla paste or 1 teaspoon vanilla extract
• ⅛ to ¼ teaspoon salt

INSTRUCTIONS

CUPCAKES

• Pour the cream into a small saucepan. If using a vanilla bean: using a sharp knife, split the vanilla bean in half, scrape out the seeds, and put everything into the saucepan with your cream. If using vanilla paste, simply pour into the cream and stir to combine.¾ cup (180mL) whole1 milk or cream,1 whole vanilla bean or 1 teaspoon vanilla paste
• Heat the cream over low heat until it just starts to steam. Remove from heat and allow to steep for 30 minutes. After the 30 minutes, remove the pods with a fork or tongs. Cream is now ready to use. If you used vanilla paste, it is ready to use after the 30 minutes.
• Preheat oven to 350ºF (177ºC). Line the wells of a 12-count cupcake pan with cupcake liners and set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.1 and ⅔ cups (200g) all-purpose flour,½ teaspoon baking powder,¼ teaspoon baking soda,½ teaspoon salt
• In a large bowl with a handheld mixer³ or the bowl of a stand mixer fitted with the paddle attachment, beat together the melted butter, sugar, egg, yogurt, infused cream, and vanilla extract on medium to high speed until completely smooth.½ cup (113g) unsalted butter,1 cup (200g) granulated sugar,1 large egg,¼ cup (61g) full fat1 yogurt or sour cream,1 teaspoon vanilla extract
• Reduce the mixer speed to low, then slowly add the dry ingredients to the wet ingredients until just combined. Then, fold gently by hand with a large spatula and press out any large lumps of flour that remain by scraping them against the side of the bowl. Small lumps are ok.
• Fill the cupcake liners ⅔ to ¾ of the way full with batter. Bake for 15-17 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before decorating.

FROSTING

• In a large bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.1 cup (226g) unsalted butter
• With the mixer on low, add in the powdered sugar, vanilla (either the seeds scraped from the pod, paste, or extract), and milk or cream. Increase mixer speed to medium and beat until completely smooth, about 3 minutes. If frosting is too stiff, add more milk. If it is too thin, add more powdered sugar. Add salt to taste.4 to 5 cups (480-600g) powdered sugar,¼ to ⅓ cup (60-80mL) milk or cream,1 whole vanilla bean or 1 teaspoon vanilla paste or 1 teaspoon vanilla extract,⅛ to ¼ teaspoon salt
• Frost the cupcakes using a piping bag or a large zip top bag with the corner snipped off. Cupcakes will stay fresh covered at room temperature up to 3 days. Store in the refrigerator up to 5 days. Cupcakes freeze well, frosted or unfrosted, up to 3 months. Thaw in the refrigerator.