12129 Vanilla Bean Cupcakes 40 mins 20 mins 24 cupcakes Wed Aug 20 13:30:00 -0700 2008 Thu Aug 27 11:06:24 -0700 2009 Easy American CHOW http://www.chow.com/recipes/12129 Thu, 27 Aug 2009 18:06:24 GMT Tender, light, and flecked with vanilla These tender little cupcakes flecked with vanilla make seconds inevitable. Addictive even on their own, these tiny, vanilla-infused cupcakes are thoroughly irresistible when slathered with Salted Caramel Frosting. Whip some up for your next birthday party; they’ll appeal to both adults and kids.

This recipe was featured as part of our Back-to-School Bake Sale story, as well as our photo galleries on Baked Sweets and Picnic Recipes.

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  • Heat the oven to 350°F and arrange a rack in the middle. Line 2 (12-well) muffin pans with paper liners. Alternatively, coat the wells with butter; set aside.
  • Combine flour, baking powder, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.
  • Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until very light in color, about 3 minutes. Add sugar and vanilla seeds (if you’re using vanilla extract instead, you’ll add it later), and continue beating until mixture is airy, about 3 minutes.
  • Scrape down the paddle and the sides of the bowl, turn the mixer to medium speed, and add egg whites one at a time, beating well after each addition. Then add eggs one at a time, beating well after each addition.
  • Add milk (and vanilla extract, if you’re using it in place of seeds), and mix until combined (the mixture will look curdled, but it’s not). Scrape down the sides of the bowl. Reduce speed to low, add flour mixture, and mix until just combined, about 15 seconds.
  • Fill the muffin wells about halfway, and bake cupcakes until golden brown and a toothpick inserted in the center comes out clean, about 18 minutes. Set the pans on a wire rack and let cool for 5 minutes. Remove cupcakes from the pans and let cool completely before frosting.
    • ]]>     http://www.chow.com/assets/2009/02/cupcake290.jpg Amy Wisniewski 54 Sweet/Dessert 2 cups cake flour

    ]]>     2 teaspoons baking powder

    ]]>     301 2 teaspoons kosher salt

    ]]>     12 tablespoons unsalted butter (1 1/2 sticks), at room temperature

    ]]>     298 1 1/2 cups granulated sugar

    ]]>     1 vanilla bean, split lengthwise and scraped, seeds reserved (or 1 tablespoon vanilla extract)**

    ]]>     2 large egg whites, at room temperature

    ]]>     2 large eggs, at room temperature

    ]]>     3/4 cup whole milk, at room temperature

    ]]>     Salted Caramel Frosting

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