Saturday, March 31, 2012

My (coveted) Vanilla Bean Cupcakes *Lauren Perry*

I've been skeptical to post these, because I worked really hard to get this recipe down right. I've received lots of emails and facebook messages from friends who've wanted this recipe over the past few years, and I am always willing to share (and I always get nice thank you messages and pics) :) I figure that these cupcakes make me so happy, they should make everyone happy!

The beauty of this cupcake is in the texture and obviously in the flavor. The actual cupcake part is very thick and rich and not super sweet. It is not light and fluffy. It is strong and holds shape. The frosting, however, is fluffy and heavenly. It is so light and sweet, it goes perfectly with the cake portion. My neighbor claims that the "billowy white clouds of heaven" are made from this frosting.

(Disclaimer- I am obviously not a cake decorator. I am not handy with piping bags or my Pampered Chef frosting gun... don't judge the cupcake on pretty...make it and taste it!)

2 to 3 sticks of softened butter at room temp, beat until smooth
1 jar of marshmallow cream- mix into the butter
3 1/2 cups of confectioners sugar mix into the above (sometimes I do a little less because it can be a little too sweet)
1 tsp of pure vanilla extract
cut 1 vanilla bean in half and scoop out the inside of the bean with a spoon and put the stuff you scooped out into the mixture- mix for an extra few seconds.... make sure you use both half's of the bean

*Cream butter, add marshmallow cream, then sugar, then vanilla extract and bean. You want it thick and fluffy

Refrigerate the frosting in a baggy or air tight container----make the day of because you don't want it to melt or get too frozen (if you freeze it the night before)

Vanilla cupcake-
2 sticks of softened butter at room temp
2 cups of sugar
1 cup milk
4 large eggs at room temp.
1 1/2 cups of self rising flour
1 1/4 cups of all purpose flour
2 tsp of pure vanilla extract

*if you are making a cake- grease and flour the pan
otherwise- use cupcake papers

*cream butter, add eggs 1 at a time
*add sugar and eggs
*add flour in 4 parts (so the flour doesn't fly all over your kitchen)
*add milk &vanilla extract
use an ice cream scoop to add batter to cupcake papers
bake at 350 for 20-23 minutes (until they are just slightly golden on top)
make sure the cupcakes are completely cool before you frost them, about 30 minutes to an hour of cooling


Lori said...

Lauren, so excited for these. BUT... where in the world do you get real vanilla beans? I have looked at every store in Brigham.

Lauren Perry said...

I buy them at Costco :) They come in a pack of like 8 for a good price! You can also get them at grocery stores, they are on the spices isle in a jar, but they are a bit more expensive there. You can also buy some in bulk on amazon (like 10 at a time) for a really good price! totally worth it!

barbaraence said...

I made these last night and they are seriously SO good. Thank you for posting and being willing to share!

Lori said...

Thanks Lauren I will check Costco.

Lauren Perry said...

welcome everyone! :)