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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°F ( 120 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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25 Comments

  1. Hei:) 
    Er fast leser av bloggen din:) utrolig fin blogg! Blir så inspirert til å bake 🙂 har bakt en del av oppskriftene dine og har planer om å bake mange, mange fler 😀 Tusen takk for at du legger ut så fine oppskrifter å så fine bilder og fremgangsmåter. Elsker å sitte og bla igjennom bloggen din å tenkte ut hva jeg skal bake i dag:) Du har den beste bloggen jeg har lest og du har inspirert meg til å ta på meg forkle å kjøkkenmaskinen har nå fått fast plass oppå kjøkkenbenken 😉 gleder meg til mange flere spennende og inspirerende innlegg 🙂 

  2. Åh, dette så godt ut! Skal teste ut til bursdagen min på tirsdag! Du er så flink! 🙂 Ha en fin sommer du også 🙂

  3. britt herheim iversen

    Oi…..må  visst  bake idag eg…..dette  ser  godt ut, passer  bra  at  det  akkurat  begynte å  regne her i  Bergen :):):):):):)

  4. Hi! This recipe sounds delicious but I just have one question. I dont think cornstarch is available in my country is it necessary for the cupcakes to turn out good? I mean can I just omit it? Or if not what is the best substitute? 

    • Team Passion4Baking

      Hello Rania, these cupcakes will be very good even if you omit the corn starch. Just replace it with one extra tablespoon of flour. Good luck!

      -Team Passion4Baking

  5. Hi, i love your recipes
    i was wondering of you can tell me how many cupcakes can i make with this recipe 

  6. Hi!
    I’m just wondering- when you add sugar syrop to the egg whites isn’t it too hot-120 degrees and destroying the eggs? But when I leave it aside to cool it becomes with cristals again… Is it ok to add it to the eggs when its this hot?

    • Team Passion4Baking

      Hi Plamena, if you add all the syrup at once the eggs will probably be destroyed, but as the recipe says: add the hot syrup little by little. So yes, add to the eggs when it is hot (240°F / 120 C°), but little by little, whisking all the time.

      -Team Passion4Baking

  7. Hi Manuela, 
    Is it absolutely necessary to have a mixer like yours? Would I be just fine with the handheld one? 
    Thank you!

    • Team Passion4Baking

      Hi Genesis, a handheld electric whisk will work just as well 🙂
      Happy baking!

      -Team Passion4Baking

  8. Hi! I did the marsmallow frosting and it was very liquid! I wasnt able to frost my cupcake because it was too liquiid! any idea of what i should do to avoid that? Thanks!

    • Team Passion4Baking

      Hi Elise, the frosting will be liquid if there is any trace of egg yolk in the egg white mixture. The same thing will happen if the bowl isn’t 100% clean and dry, even a drop of water left in it could make this frosting liquid.
      Good luck!

      -Team Passion4Baking

    • Team Passion4Baking

      Hi Candice lock, if you don’t have a sugar thermometer you can check that the temperature of the syrup is 240 F/120 C by putting a small amount into a glass of very cold water. The syrup should form a soft ball, but flattens again when removed from the water. This is what we call the “soft ball stage”.
      Gook luck!

      -Team Passion4Baking

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