Hello everyone, I hope you are all well.
Today’s temptations are vanilla cupcakes topped with a pastel colored vanilla bean frosting.
Here is the recipe, enjoy!
Vanilla cupcakes (yield: 24)
- 2 3/4 cups (350 g) all-purpose flour
- 1/4 cup (35 g) corn starch, such as Maizena
- 2 cups (450 g) regular sugar
- 4 eggs
- 1 vanilla bean
- 2 teaspoons vanilla extract
- 1 cup + 1 tablespoon (250 ml) milk or cream
- 1 tablespoons baking powder
- 1/8 teaspoon salt
- 1 cup (230 g) butter, at room temperature
Bring out everything you need.
Put the sugar, flour, corn starch, salt, baking powder and seeds from the vanilla bean into a mixing bowl and mix for 2 minutes.
Add the butter, little by little.
Add the egg, milk and vanilla extract in three additions.
Beat until well blended.
I use these pretty pastel colored paper cases today.
Place your paper cases into a cupcake pan and divide the batter between them.
Use an ice cream scoop to get equally sized cupcakes, one scoop per cupcake.
Bake in a 320 ˚F (160 ˚C) oven for about 25 minutes, checking with a cake tester after 20 minutes.
Leave to cool completely before decorating.
Make the Vanilla Bean frosting, you can find the recipe here.
Divide the frosting between two bowls and add some food coloring to each of them. I use Peach and Turquoise from Americolor here.
I use a Wilton 1 A tip, making three swirls on top of each cupcake.
I also made some marzipan decorations using this mold from The Cake Decorating Company.
The tiny, white nonpareils give these cupcakes a “vintage look”…
There are just so many pretty molds out there… here I’ve made an old fashioned looking button, so cute.
The vanilla bean frosting is just perfect for this cupcake…
I hope you’re inspired to make your own “vintage cupcake”…
Have a nice day everyone!
Hugs from me to you.