Some friends and I hosted a baby shower a little while ago for a very special friend.
One of my contributions was mini-cupcakes.
Well, since one of my daughters works at a bakery,
she lovingly consented to help me make the cupcakes.
This was a blessing from above.
She is a well-oiled cupcake machine.
I was schooled on the art of cupcake baking and in no time flat we had over
We decided that it would be great to make a vanilla cupcake and a chocolate cupcake.
Realizing that not everyone likes the same, but most like at least one of these flavors.
We also decided to alternate the icings too.
Something for everyone–we aim to please.
I think that they turned out really sweet!!
Vanilla Bean Cupcakes with Vanilla Bean Buttercream Frosting
(slightly adapted from cupcakeproject.com)
Makes 48 mini-cupcakes
1 cup sugar
2 vanilla beans
1 3/4 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, room temperature
2 large eggs, room temperature
2/3 cup sour cream, full fat
1/4 cup canola oil or vegetable oil
1 tablespoon vanilla extract
2/3 cup whole milk
Preheat the oven to 350 degrees. In a small bowl, combine the sugar and seeds from the vanilla bean. Make sure to combine well, breaking up any clumps.
In the bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt. Add the vanilla bean sugar and mix until well combined.
Add the butter and mix well. Add the eggs, sour cream, oil, and vanilla extract mixing after each addition. Add the milk and mix until just combined. The batter will have a liquid consistency.
Using a prepared mini-muffin pan, fill each cup with 1 tablespoon full of the cupcake batter. Bake for 15 minutes. Transfer to a rack and allow to cool completely.
Vanilla Bean Buttercream Frosting
1/2 cup unsalted butter, room temperature
1 1/2 cups confectioners’ sugar
2 vanilla beans
1 teaspoon milk
Mix together butter and sugar until they are blended and creamy. Add the seeds from the vanilla beans and the milk. Beat for another minute. Add more sugar or milk until desired consistency is reached.
*** We added a little bit of red food coloring for the pink bud on top of each.
Make sure to check back tomorrow for my favorite mini-cupcake—Chocolate Fudge!!