One year ago today Spencer and I were blessed with our healthy and wonderful little boy, Tucker. It’s amazing how quickly time flies, it seems like this past year has been a whirlwind. We’ve had so much fun and we’ve experienced something new and fun each and every day. We’ve made so many wonderful memories throughout this past year and I will cherish each and every one of them forever. I look forward to what the future has to bring but still I can’t believe my little boy is already a year old. Happy birthday baby, I love you so much!
We haven’t has his party yet but I just had to make something sweet for him to have on his birthday and to share with all of his “classmates” at “school”! I decided to make Vanilla Bean Cupcakes, adapted from a cake recipe seen on Confections of a Foodie Bride. I wanted the cupcakes to be delicious but I didn’t want to do too much since a group of 1 year olds would be eating them.
These cakes were absolutely delicious, the vanilla flavor really stood out with the use of fresh vanilla beans and I love the small flecks of vanilla that can be seen throughout the cake. They were very moist and fluffy and packed full of flavor. The next time you want a delicious “plain vanilla” cake I would make this, no questions asked. You will get more than you bargained for with this recipe, and it’s so much more than a normal vanilla cake!
Ingredients:
3 Cups cake flour
1 Tablespoon baking powder
1/2 Teaspoon salt
1 Vanilla bean, split and scraped
1 Cup unsalted butter, cubed and softened to room temperature
2 Cups sugar
5 Large eggs, room temperature
1 1/4 Cups buttermilk, room temperature
1 Tablespoon vanilla
Directions:
Preheat oven to 350 F. Line cupcake pans with cupcake liners.
In a medium bowl, sift together the flour, baking powder, and salt. Place butter in the bowl of a stand mixer, fitted with a paddle attachment. Split and scrape the vanilla pod into the butter, discard pod (or reserve for another use). Beat for 3 minutes on medium-high speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.
Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl before each addition. Add the eggs one at a time. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.
Spoon the batter into the prepared cupcake pans. Place pans on the rack placed in the center of the oven. Bake the mini cupcakes for 12 minutes, or until toothpick inserted in the middle comes out clean. Remove from oven and place on cooling rack. Let cook completely before frosting.
Yields approximately 60 mini cupcakes.
Recipe Source: Seen on Confections of a Foodie Bride
Originally from: The Well-Decorated Cake’s Moist Yellow Cake
Cupcake
