It’s that time of year again, the time of year when I’m craving the sweetly simple things in life. Things like really good vanilla cupcakes smothered in clouds of the lightest whipped cream frosting ever. Sound Good? Here’s my recipe!
Classic Vanilla Cupcake
- 1 1/4 cup (vanilla bean flavored) granulated sugar
- 1 3/4 cups cake flour (swans down)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 tsp salt
- 1 stick (1/2 cup) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1/4 cup full-fat sour cream
- 3 tsp of vanilla bean paste
- 2/3 cup (160 ml) whole milk
To make vanilla bean sugar, split 3 vanilla beans and empty seeds into sugar stir to combine then place into a sealed container with the empty pods and store.
To prepare: Preheat your oven to 350 degrees
- In a medium-sized mixing bowl or the bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
- Add the vanilla bean infused sugar and mix until well combined.
- Add butter and mix on medium-low speed for three minutes.
- In a small mixing bowl, whisk together eggs, sour cream, and vanilla bean paste until smooth.
- Add the egg mixture to the flour mixture and beat on medium speed until just combined.
- Slowly add milk and mix on low speed until just combined. The batter will be liquid.
- Fill cupcake liners just over 1/2 full.
- Bake for 15 minutes and then test to see if they are done. They are done when a toothpick comes out cleanly. The cupcakes should appear a buttery color with specks of vanilla bean.
- When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don’t own a cooling rack) to cool.
Frost with a simple vanilla- whipped cream frosting
Whipped Cream Frosting
- 2 teaspoon unflavored gelatin (like Knox, found near Jell-o in the baking aisle)
- 8 teaspoons cold water
- 2 cup heavy cream
- 1 cup powdered sugar (more or less to taste)
- 2 teaspoon vanilla extract
Place the cold water into a bowl and sprinkle the gelatin into it and allow to sit for 5 minutes.
Place the heavy cream, powdered sugar and vanilla extract into a large bowl of a stand mixer.
Once the gelatin has bloomed, place the bowl in a microwave and heat for 15-20 seconds until the gelatin is liquid again, stir to remove any lumps.
Turn on the mixer and start to whip the cream, slowly, turn the mixer to high and with the mixer running, slowly pour the melted gelatin into the cream in a steady stream.
Continue to beat the cream until you reach a medium-stiff peak consistency. Pipe onto your cupcakes as desired.