Mini Vanilla Bean Cupcakes

  1. 1. Preheat the oven to 350u0b0 F. Line mini cupcake pan with mini cupcake liners. Set aside.
  2. 2. In a medium mixing bowl, combine the cake flour, baking powder and
  3. salt. Whisk together and set aside. Add the butter to the bowl of an
  4. electric mixer fitted with the paddle attachment. Add in the vanilla bean paste. Beat on medium-high speed for 2 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for one more minute.
  5. 3. Add the sugar to the butter mixture. Mix in the eggs one at a time until
  6. incorporated. Scrape down the sides of the bowl after each addition.
  7. Combine the buttermilk and the vanilla extract in a liquid measuring
  8. cup. With the mixer on low speed, add the dry ingredients alternately
  9. with the wet ingredients, beginning and ending with the dry ingredients
  10. and mixing just until incorporated. Scrape down the sides of the bowl
  11. and mix for 15 seconds longer.
  12. 4. Divide the batter between the prepared paper liners, filling each
  13. about 2/3 of the way full. Bake 8-10 minutes, or until a toothpick inserted in
  14. the center comes out clean. Allow to cool in the pans 5-10 minutes,
  15. then transfer to a cooling rack to cool completely.
  16. Chocolate Ganache Frosting
  17. 1. Heat heavy cream in a small pot. Be careful to not let it boil over. Once it begins to boil, remove from the stove.
  18. 2. Pour heavy cream into bowl of chopped chocolate. Stir and mix until chocolate is completely melted.
  19. 3. Place bowl of chocolate ganache into fridge for a few hours (2-3), until the ganache becomes stable enough for piping.

ingredients, cake flour, baking powder, salt, vanilla bean paste, unsalted butter, sugar, eggs, buttermilk, vanilla extract, chocolate ganache, heavy cream, chocolate

Taken from www.epicurious.com/recipes/member/views/mini-vanilla-bean-cupcakes-50103990 (may not work)

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