Hello lovely readers, I hope you are all well.
Yesterday I made these delicious golden vanilla cupcakes, made with luscious cream cheese, real vanilla seeds and 5 large eggs… so good.
I topped the cupcakes with a fluffy white chocolate & peach frosting…
Here is the recipe, enjoy.
Lovely Vanilla Cupcakes
- 3/4 cup (170 g) unsalted butter, at room temperature
- 3 oz. (90 g) Philadelphia cream cheese, at room temperature
- 1 1/3 cup (300 g) regular sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 vanilla bean, split in half lengthways and seeds scraped out
- 5 large eggs
- 3 tablespoons (45 ml) milk
- 2 teaspoons sponge cake stabilizer (optional)
- 1 3/4 cup (230 g) all-purpose flour
Put the sugar, butter, cream cheese, baking powder, salt and seeds from the vanilla bean into a mixing bowl and beat until fluffy.
Add the eggs, one at a time, beating between each addition.
Add 2 teaspoons sponge cake stabilizer with the last egg.
Add the milk and continue beating until everything is well blended.
Stop beating and add the flour, a little at a time. Use a rubber spatula to stir the flour into the mixture between each addition.
Line a cupcake pan with paper cases.
Bake in a 350 F (180 C) oven for about 20-25 minutes.
Leave to cool completely.
In the meantime I’m making the pastry cream, you can find the recipe here.
Use an apple corer to make a hole in the center of each cupcake. Fill them with the homemade pastry cream.
If you can’t get Manuela’s fluffy white chocolate frosting, make any other white frosting of your choice.
Use a Wilton 1B tip to make pretty ruffles on top of each cupcake. If you don’t know how to make ruffles, take a look at this post.
So pretty! Perfect for serving guests.
Enjoy with a cup of caffè latte…
Mmmm, so delicious.
I hope you are tempted to make these cupcakes, I wish you a wonderful day.
Hugs from me to you.