VANILLA BEAN
CUPCAKES
baranbakery.com
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Moist and tender vanilla bean cupcakes. Frosted with my favorite vanilla buttercream frosting (not too sweet and no egg yolks or egg whites wasted)!
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cake flour baking powder fine sea salt granulated sugar canola oil unsalted butter egg pure vanilla extract vanilla bean paste sour cream whole milk
Ingredients
VANILLA CUPCAKES
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granulated sugar water eggs unsalted butter vanilla bean paste pure vanilla extract fine sea salt
Ingredients
BUTTERCREAM
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STEP 1:
For the cupcakes, whisk cake flour, baking powder, salt and sugar. Add oil and butter and beat. Add egg, vanilla extract and paste and mix.
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STEP 2:
Add sour cream. Turn the mixer to low while streaming in the milk. Fill in a prepared muffin tin with cupcake liners about 2/3 full.
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STEP 3:
Bake for 16 min at 350F. Remove from the oven and cool for 10 min. Then move them to a cooling rack to cool completely before frosting.
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STEP 4:
For the buttercream, place the sugar and water over heat until the sugar dissolves and comes to a simmer.
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STEP 5:
Reduce to low heat and cover for a couple minutes. Meanwhile, whisk eggs in the bowl of a stand mixer. Turn up to high speed.
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STEP 6:
When the sugar reaches 240F, lower the speed and drizzle hot sugar syrup while whipping. Whip for 5 min until pale and fluffy.
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STEP 7:
Add 2 tbsp of butter at a time. Add vanilla and salt and mix. Frost cupcakes with a piping bag. Top with sprinkles, gold luster dust, or edible gold foil.
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Click the link below for the full recipe!
baranbakery.com
Full Recipe