Tuesday, January 31, 2012

Vanilla Cupcakes with Yummy Buttercream Frosting

Vanilla Cupcakes:
1‑1/4 cup all purpose flour
3/4 cup butter, room temperature
3/4 cup sugar
1‑1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1/4 cup milk, room temperature
1/4 cup buttermilk, room temperature
1 teaspoon vanilla extract
1 large egg plus 1 white, room temperature
Vanilla Buttercream:
1 cup butter, softened cool room temperature
2‑1/2 cups powdered sugar
2 teaspoons milk
Innards scraped from one vanilla bean
1 teaspoon vanilla extract
Pinch fine sea salt
Vanilla Cupcakes:
  1. Preheat oven to 350°, center rack. Line a 12 portion standard muffin pan with cupcake liners. In a bowl, whisk together the flour, baking powder and salt. In other bowl, whisk together the milk, buttermilk and extract. In a stand mixer with whisk attachment: combine the butter and sugar, beat medium, 2-3 minutes. Scrape down sides. On low, add the whole egg, increase to medium and beat until incorporated. Scrape down sides, repeat with egg white.
  2. On med-low, add the dry mixture, alternating with the wet in three additions of dry, i.e., dry, wet, dry , wet, dry, scarping between additions. Mix just combine on last addition. Mixture will not look completely smooth.
  3. Fill liners 3/4 full with batter -- do not overfill or cake will bake slightly concave.
  4. Bake 20, 25 minutes until toothpick comes out clean from center. This cake has a flat top -- will not dome.
  5. Allow to cool before frosting.
Vanilla Buttercream:
  1. Beat the butter until fluffy on medium, stand mixer fitted with whip. Turn to low, add the powdered sugar by 1/4 cup until incorporated. Add milk, vanilla bean bits, extract and salt. Increase to med-high, beat a minute or two until light and fluffy.

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