I love cupcakes and I believe despite the the trendiness of them they are here to stay. I made these cupcakes to bring to a bonfire at a friends house. I just bought the Reynolds Baking Cups and now I am in love. They hold their shape and color so incredibly well. I am making my way through the Better Homes and Gardens special issue "Cupcakes", or at least trying to and finding good products to pair with amazing recipes is a big plus in my book.
This recipe only made twelve cupcakes but I thought it was delicious.
1/2 C butter
2 egg yolks
1 vanilla bean or 1 t vanilla extract
1 1/2 C flour
1 1/2 t baking powder
1/4 t salt
3/4 C sugar
1/2 t vanilla extract
1/2 C whipping cream
-Let the butter and eggs stand at room temperature for 1/2 an hour.
-Scrape the seeds from the vanilla bean with a sharp knife; set seeds aside.
-Stir together flour, baking powder and salt.
-Preheat oven to 350 degrees.
-In a large mixing bowl beat butter on medium to high speed for 30 seconds. Then add sugar and beat for an additional minute.
-Add egg, egg yolk and vanilla bean and the additional extract then beat until combined.
-Alternately add flour mix and whipping cream to batter until combined, beating on low speed.
-Bake 20 minutes.
This makes way to much for the vanilla recipe so cut this recipe at least in half.
3/4 C butter
8 C powdered sugar
1/3 C milk
2 t vanilla
-Allow butter to stand at room temp for 30 minutes.
-Beat butter with mixer on medium to high speed until smooth.
-Add 2 cups of powdered sugar beating in well.
-Beat in the 1/3 C milk and the vanilla.
-Gradually beat in the rest of the sugar.
-Add milk until desired consistency.
This makes about 4 1/2 cups.
Visit Better Homes and Gardens website for more of the recipes from this magazine.