Vanilla Bean Cupcakes
Serves
20
Total Time
1hrs 10mins
Calories
320
There is no dearth of cupcake recipes on the internet. This is my staple. I've never made these straight-up – I always switch something around depending on my pursuit: seasonality, event theme, garden bounty, b...
- Vanilla bean seeds1scraped
- Unsalted butter230 gcold
- Vanilla bean seedsas neededscraped
- All purpose flour210 g
- Baking powder½ teaspoon
- Baking soda¼ teaspoon
- Salt½ teaspoon
- Unsalted butter115 g
- Granulated sugar200 g
- Egg white2
- Greek yogurt60 g
- Milk180 ml
- Vanilla extract3 teaspoons
- Powdered sugar500 g
- Heavy cream60 ml
- Salt1 pinch
- Raspberry jamas needed
Ingredients
- 1. Pre-heat oven - 175°C / 350°F
- 2. Prepare a clean cupcake pan then set aside
- 3. Add all purpose flour, baking powder, baking soda and salt to a clean large mixing bowl
- 4. Whisk briefly until combined then set aside
- 5. Add unsalted butter to a clean large glass bowl
- 6. Heat until melted
- 7. Add granulated sugar to the large glass bowl
- 8. Whisk well
- 9. Add egg white, greek yogurt, milk, vanilla extract and vanilla bean seeds to the batter
- 10. Whisk well until combined
- 11. Transfer dry ingredients to batter gradually while mixing
- 12. Spoon batter into cupcake pan
- 13. Bake until skewer tests clean - 22 min
- 14. Let cool completely
- 15. Add unsalted butter to a clean medium bowl
- 16. Beat until light and fluffy - approx 3 min
- 17. Add powdered sugar, vanilla extract, vanilla bean seeds and heavy cream to the medium bowl
- 18. Add salt to the medium bowl to taste
- 19. Whip until combined then scrape bowl - 1 min
- 20. Whip until smooth - 1 min 30 sec
- 21. Decorate cupcakes with piping bag
- 22. Top with raspberry jam
Method
Make this recipe in the Fresco Recipes App
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