Double vanilla cupcakes with cream cheese frosting
1 Sep
Thank you for all of your comments on the previous post! 
As promised, here is the recipe for the double vanilla cupcakes.
These cupcakes are called double vanilla because real vanilla beans are used in both the cake and the frosting. Using vanilla can be annoying, especially when you’re trying to take a picture at the same time. However, it is more than well worth the effort! If you look closely, you can see the little specks of vanilla. I’ve been thinking about using vanilla in a non-dessert way, so if you have any ideas, please do let me know!
With dark chocolate shavings
With sprinkles
With dried coconut flakes
The cupcake resembled a pound cake consistency that went amazingly with the cream cheese frosting. If you are someone who prefers a lighter cake, then I would suggest fluffing the egg whites and the yolk separately. I also used less sugar in both the cake and on the frosting.
From Dandy Sugar
Ingredients:
3 cups of cake flour
2 cups of granulated sugar (I used 1 cup)
1 1/4 cups of buttermilk (Add 1 tablespoon of lemon juice or white vinegar to whole milk, let it rest for 5 minutes to substitute)
1 cup of unsalted butter at room temperature
5 eggs at room temperature
1 tablespoon of baking powder
2 teaspoons of vanilla extract
½ of a vanilla pod
½ teaspoon of salt
Procedure:
1. Heat oven to 350 F. Insert paper liners into muffin tins and set aside.
2. In a medium bowl, sift the flour, salt and baking powder together. (This is very important, as it breaks down the chunks of flour to make for easier incorporating.)
3. Cut butter into small cubes and put in bowl of an electric mixer. Beat for about 2-3 minute on mid-high speed or until the butter is lighter and creamy in texture. Scrape bowl the bowl and beat again for another minute or so.
4. Add the sugar in three separate intervals, beating a minute after each addition. Scrape the bowl. Add the eggs, one at a time, making sure each egg is almost completely beaten before adding the next one.
5. Reduce the mixer speed. Add the vanilla and ½ of the pod to the buttermilk and stir to incorporate.
6. Add the dry ingredients alternately with the buttermilk mixture. Mix only until just incorporated. Scrape the the bowl and mix for about 10 seconds.
7. Fill cupcake lined muffin tin with batter and bake for approximately 20-25 minutes or until cupcakes are lightly browned on top and toothpick inserted in center of cupcake comes clean.
Recipe: Cream cheese frosting
Ingredients:
8 oz of Philly cream cheese (1 package), room temperature
1/2 cup of butter (1 stick) at room temperature
1 cup of powdered sugar (more if you want)
1/2 of a vanilla bean pod
1 teaspoon of vanilla extract
Procedure:
1. Cream the room temperature butter and cream cheese together, for about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
2. Add the powdered sugar.
3. Carefully fold in vanilla extract and ½ of vanilla pod. Adding food coloring is optional.
Feel free to check out my other dessert posts: Red velvet cupcakes, cream puffs, ginger spice cookies, among many others!
