Vanilla Bean Cupcake

Ingredients

Vanilla Bean Cupcake

• 227 g cake flour, see notes (1 ¾ cups)
• 2 ¼ teaspoons baking powder
• 1 cup caster sugar (or white granulated sugar) (200g / 7oz)
• ¼ tsp fine sea salt
• ¾ cup buttermilk, room temperature (180ml)
• 2 large eggs, room temperature
• 85 g unsalted butter, melted (3oz)
• 1 tablespoon neutral flavoured vegetable oil
• 1 vanilla bean

Vanilla Bean Frosting

• 1 cup caster sugar (superfine sugar) (200g / 7oz)
• 1 cup whole milk (250ml)
• ¼ cup plain flour (all purp flour) or cake flour (33g / 1.2oz)
• 226 g unsalted butter, softened (1 cup / 2 sticks)
• 1 vanilla bean
• Pinch of salt

Equipment

• mixing bowls
• Balloon whisk
• Stand mixer with paddle attachment
• Cupcake liners
• Muffin pan

Direction

Vanilla Bean Cupcake

1. Preheat the oven to 180C (160C fan forced) / 350F. Line a muffin pan with cupcake liners.
2. In a medium bowl, sift the flour and baking powder. Add the sugar and salt and whisk to combine.
3. In a second mixing bowl, whisk together the eggs and vanilla beans until just combined. Add the buttermilk, butter and oil and whisk to combine.
4. Tip the flour mixture into the wet ingredients and use a whisk to gently mix until combined and smooth.
5. Divide the mixture evenly between the cupcake liners (to about ⅔ full).
6. Bake for 16-18 minutes until a toothpick comes out with just a crumb or two attached.
7. Transfer to a wire rack to cool.

Creamy Vanilla Frosting

1. You can make the frosting base immediately after putting the cupcakes in the oven, then let it cool to room temperature before turning it into the frosting.
2. In a small saucepan over low-medium heat, whisk together the milk, half of the sugar and the flour. Continue to heat and whisk gently but regularly for another 3-4 minutes until you have a very thick paste (like thick pudding).
3. Transfer it to a plate, spread it out to about 1cm thick, then cover it with plastic wrap pressing the plastic wrap to the surface. Let it cool to room temperature before using (you can speed this up in the fridge but make sure it’s not cold when you use it).
4. In a stand mixer with paddle attachment, beat the butter and remaining sugar for about 5 minutes on medium-high speed or until very light and creamy – scrape down the sides of the bowl every so often.
5. Meanwhile, use a paring knife to cut the vanilla bean in half lengthwise, then use the back of the knife to scrape out the seeds.
6. Add the vanilla seeds and salt to the butter mixture and beat for 20-30 seconds to combine.
7. Now add the milk paste mixture a dessert spoonful at a time, beating on low-medium speed for about 30 seconds between each. Again, scrape down the sides often.
8. Now beat for a good 5-6 minutes on medium-high, until it looks creamy, thick and smooth. If it looks like it’s splitting, just keep beating, it will come together.
9. Transfer the buttercream to a piping bag and pipe or spread with a spatula onto the top of the cooled cupcakes.
10. Please take a moment to leave a comment & rating. It’s appreciated and so helpful.