![]() ![]() In medium bowl, sift together flour and baking powder and set aside.Place baking cups into muffin tin and set aside If the buttercream is too thick, you can add heavy cream, one tablespoon at a time. If the buttercream is too thin, you can add more powdered sugar, 1/4 cup at a time. Adjustments: If the buttercream is too sweet you can add a pinch of kosher salt to reduce the sweetness.Add the heavy cream and mix until the buttercream is smooth.Scrape down the bottom and sides of the mixing bowl to prevent any lumps from forming. Add the remaining powdered sugar and mix on high speed for 1-3 minutes, or until it is fully combined and smooth.Mix together until everything is mostly combined Add the vanilla bean paste, kosher salt and half of the powdered sugar.In a stand mixer, using the paddle attachment, beat the softened unsalted butter for 3 minutes on high speed, or until the butter is creamy and slightly pale.Bake for 20-22 minutes, or until a toothpick inserted comes out clean. Pour the cupcake batter into the prepared cupcake pan.Add 1/3 of the cake flour, followed by 1/3 of the buttermilk, alternating additions until everything is incorporated.While still mixing on low speed, gradually add the egg whites, mixing well after each addition, before following with the vanilla bean paste. ![]() Be sure to scrape down the sides and bottom of the mixing bowl halfway through to prevent any lumps from forming. Start by mixing on low to moisten before increasing to medium speed and cream together until the mixture is light and fluffy.In a stand mixer using the paddle attachment, combine the unsalted butter, coconut oil, granulated sugar, baking powder, baking soda, and kosher salt.Prepare the cupcake pan by lining with cupcake liners. Let us know what you think if the combination down in the comments below! What other cupcake combinations would you like to see from us? We love to hear your feedback. They are both a more indulgent version of this buttercream that is sure to be a hit. However, if you want to switch things up you can use our cookie buttercream or our espresso buttercream. That is how we chose to use our vanilla bean buttercream recipe for the frosting. So, we knew that we needed to stay on theme and top them with a perfectly simple frosting. What makes these cupcakes so perfect is their simplicity. That is just what we want for these vanilla bean cupcakes! What Should You Pair Your Cupcakes With? But essentially, vanilla bean paste has a more potent flavor than vanilla extract. You can read about the differences in vanilla extract and vanilla bean paste here. And techinically they would no longer be vanilla bean cupcakes, just vanilla cupcakes. Now you could just use plain old vanilla extract for these cupcakes, but the result just would not be the same. This is what really makes these vanilla bean cupcakes! The white cake allows the vanilla bean flavor to really shine and the combination is just perfect. The second being the generous inclusion of vanilla bean paste. The resulting difference is in the color of the cake, the flavor, and texture. A white cake only uses egg whites, while a yellow cake uses whole eggs and egg yolks. A white cake is different from a yellow cake because of the way that eggs are used in the batter. The first being that these are white cupcakes, which allows the vanilla bean paste to be the true star here. Now you make be asking what makes these cupcakes any different from your classic vanilla ones? Which is a great question! There are a few things that make these cupcakes different and better the others out there. After making my espresso cupcakes and chocolate chip cupcakes, I find myself more inspired than ever to keep creating now flavor combinations of one of my favorite desserts. These vanilla bean cupcakes are the newest iteration of my current obsession. I think it is safe to say that I am fully immersed in my cupcake baking era.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |