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Hello everyone, I hope you are all well!

Today I made a new vanilla cupcake with a double vanilla hit, topped it with a luscious marshmallow frosting…

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Vanilla Delicious Cupcakes (yield: 12)

  • 1 vanilla bean
  • 2/3 cup (150 g) superfine sugar
  • 3 large eggs
  • 3 tablespoons milk
  • 1 1/2 teaspoons vanilla extract)
  • 1 1/2 cups (185 g) all-purpose flour
  • 1 tablespoon cornstarch
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (185 g) unsalted butter

Preheat the oven to 350 (180 C).

Put the eggs, milk and vanilla into a bowl and whisk until well blended. Set aside.

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Process the sugar in a food processor to make it extra fine.

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Split the vanilla bean in half lengthways and scrape out the seeds. Add the vanilla seeds to the sugar.

In another bowl, sift together the flour, corn starch, baking powder and salt.

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Tip the flour mixture and the sugar into a mixing bowl and mix for a few minutes.

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Add the butter and mix for a few more minutes.

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Now add the egg/milk mixture and beat for 3-4 minutes.

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I use an ice cream scoop to divide the mixture between the cupcake cases.

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Bake in the preheated oven for about 20 minutes.

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Smells like heaven…

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Leave to cool completely.

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The good thing about silicone liners is that they can be used over and over again!

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I made a marshmallow frosting for these cupcakes.

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Marshmallows frosting

  • 3 cups (675 g) regular sugar
  • 6 egg whites
  • 1/2 cup (125 ml) water
  • 1 teaspoon lemon juice
  • 2 teaspoons vanilla extract

You may consider halving this recipe as you’ll have lots of leftover frosting!

Put the egg whites, lemon juice and vanilla into a mixing bowl.

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Put the sugar and water into a small saucepan. Stir and place on the heat.

When the sugar syrup has reached 240°F120 C°) it’s done. Use a sugar thermometer for this.

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Start whisking the egg whites. When the egg whites are frothy, start adding the sugar syrup little by little.

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Mix until fluffy, about 5 minutes.

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Add a drop of pink food coloring if you like.

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Transfer the frosting to a piping bag fitted with a Wilton 1 A tip and make three swirls on top of each cupcake.

Decorate with some white nonpareils… so pretty.

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I used an Ateco 849 tip for some of the cupcakes, as shown below.

I hope you are tempted. I can highly recommend this frosting as it’s super delicious and not too sweet.

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I made some mini meringues from the leftover frosting.

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Here I’ve used an Ateco 849 tip, bake in a 212 °F (100 °C) oven for about 1 hour (fan setting).

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Just lovely!

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That’s it for now, take care of each other!

Hugs from me to you.

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