Hello everyone, I hope you are all well.
Today’s temptations are Pretty in pink cupcakes!
These cupcakes are made with both vanilla extract and real vanilla seeds to make them extra special…
I use Bourbon vanilla beans from V-sell, high quality vanilla.
I’ll also show you how to make these roses on top of the cupcakes.
Here is the recipe, enjoy!
Deluxe vanilla cupcakes (yield: 24)
- 3 1/3 cups (415 g) all-purpose flour
- 2 tablespoons corn starch
- 1 tablespoon baking powder
- 1 cup + 1 tablespoon (250 ml) whole milk
- 4 eggs
- 2 1/4 cups (475 g) regular sugar
- 1 teaspoon pure vanilla extract
- 1 vanilla bean, split in half lengthways and seeds scraped out
- 1 cup (225 g) unsalted butter
Preheat the oven to 350 ˚F (180 ˚C).
Bring out all the ingredients, The eggs and sugar should be at room temperature when you start this recipe.
Sift the flour, corn starch and baking powder into a bowl, repeat at least twice.
Put the flour mixture into a mixing bowl, add the sugar and mix well.
Then add the butter and start beating.
Beat until the mixture has a sandy consistency, then add the eggs, one at a time, beating well between each addition.
Add the milk in three additions.
Remove the bowl from the mixer and add the vanilla extact and vanilla seeds. Stir until everything is well blended.
Using an ice cream scoop, fill the cupcake cases three-quarters full. (One scoop per cupcake.)
Bake in the preheated oven for about 15-20 minutes, or until golden.
Leave to cool completely before decorating with your favorite frosting.
I made a white chocolate frosting for these cupcakes, you can find the recipe here. I also added the following:
- seeds from 1 vanilla bean
- 10 oz. (300 g) Philadelphia cream cheese (add this at the very end)
I divided the frosting between two bowls and added a drop of pink food coloring to one of them.
I used a Wilton 1 M tip.
Transfer the frosting to a piping bag, here I have the white batch on one side and the pink batch on the other.
Ok here goes:
Wilton 1 M tip
Start in the center of the cupcake, holding the tip vertically.
Press the piping bag and then slightly lift it to make a dot, but do not remove the tip.
Start in the middle and pipe all the way around to the outside edge (like a spiral, starting in the centre).
Finish by releasing the pressure and removing the tip.
You may find it difficult at first, but practice makes perfect! The most important thing to remember is to use a very stable frosting when making these roses, otherwise they may collapse.
Remember: every rose is unique, just like you. They don’t have to look exactly the same!
I love it when you can see the vanilla seeds in the frosting, the look of luxury…
Feel free to decorate with some candy or sugar pearls, if you like.
But when it comes to these roses I think that “less is more”… You don’t want to drown the pretty rose in cake decorations…
Can you see the little bubbles surrounding the cupcakes? They are bubbles filled with joy and happiness, on their way from me to you…
I wish you all a great day!
Hugs from me to you.