Jul 222010
 

These are extra good!!!

Pictures

the Ingredients

the Ingredients

Mixing!

Mixing!

Add the Egg Whites

Add the Egg Whites

Going into the Oven

Going into the Oven

All Cooked Up!

All Cooked Up!

Frosting Ingredients

Frosting Ingredients

Mixing!

Mixing!

All Frosted!

All Frosted!

I Like This One Best!

I Like This One Best!

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.

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