These are extra good!!!
Triple Vanilla Cupcakes
Soft White Cupcakes
1/2 cup soft butter
1 1/4 cups vanilla sugar, *see note
2 1/4 cups cake flour (sift before measuring)
3 teaspoons baking powder, sifted
1 cup milk, combined with 1 tsp vanilla
4 whole egg whites, beaten to stiff peaks
Vanilla Bean Buttercream Frosting
1 cup unsalted butter
1 teaspoon vanilla
1/2 whole vanilla bean, * see note inside scraped out
6 cups powdered sugar
1/2 cup whipping cream
Cream butter and sugar. Then add milk alternately with flour. Fold in the beaten egg whites. Fill lined cupcake pans 2/3-3/4 full. makes 24 cupcakes
Bake in lined cupcake pans at 325 for 18-20 minutes, when top is just solidified.
Vanilla Bean Buttercream Frosting: Cream butter for just a minute with the vanilla and then add 2 cups of the powdered sugar and cream together for 2-3 minutes, until it starts to get fluffy. Smear the vanilla bean evenly across the frosting, mix that in, then add 2 more cups sugar, mix that in slowly, add most of the heavy cream, and mix on high for another 5 to 7 minutes, until it is whipped up and shiny. Scrape sides in between mixing.
You can achieve your own favorite consistency by adding more sugar and/or cream and whipping up again. Use the frosting immediately so it doesn’t get crusty.
Notes-Put vanilla bean pod/husk and all others in the future in a large jar and cover with granulated sugar. Voila! Vanilla sugar!
After splitting lengthwise, scrape seeds out with tip of butter knife onto a plate. Save empty vanilla pod for vanilla sugar.
I use vanilla sugar for everything!
This recipe came from here.