Vanilla Cupcakes
yield: about 16 cupcakes
1 cup unsalted butter, softened
1 1/3 cup sugar
3 extra-large eggs
1 tbsp pure vanilla extract
2 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup milk
1 vanilla bean
Pre-prep: Scrape the seeds from the vanilla bean and add it as well as the remaining husk to the milk in a sauce pan. Heat over medium until simmering, cool, and let steep over night in the refrigerator.
Preheat oven to 350 degrees, and line 2 muffin tins with 16 cupcake liners. In a bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, cream the butter and sugar on medium speed for about 3 minutes or until light and fluffy. Add in the eggs, one at a time, followed by the vanilla. Scrape down the bowl as necessary, and avoid over-beating.
Mix in the dry ingredients alternately with the vanilla-milk in a 3:2 ratio, beginning and ending with the flour. Scrape down the bowl as needed. Pour batter into the prepared cupcake tins and bake at 350 degrees for 15-18 minutes they are until light golden and a toothpick inserted in the center of a cupcake comes out clean. Frost with very vanilla frosting.
Very Vanilla Frosting
1 cup unsalted butter, room temperature
3 - 4 cups confectioner's sugar
1 vanilla bean
1 tbsp vanilla extract
about 1 tbsp cream, as needed
Cream butter on medium speed for 3 minutes until light and fluffy. Add in confectioner's sugar gradually, reserving the final 1/2 cup. Add in the vanilla, vanilla bean seeds, and 1 tbsp of cream. Beat in remaining sugar to smooth consistency.
