My next cupcake I chose because it’s my favorite.  When I get ice cream and buy vanilla – it has to be “Vanilla BEAN”.   So, a Vanilla Bean cupcake has got to be awesome, right??!!

I now know that a Vanilla Bean is a little pricey at the grocery store.   The recipe calls for 2 and my store only carries the Spice Island brand that has only 1 bean in the jar, for about $8.00.  OK THEN!  These better be awesome I’m thinking!  And I was pleased, because they were absolutely delicious!

Scraping a vanilla bean was, hmm…interesting.  Tip for the day::  be really careful, because as I was scraping,  a huge chunk flew onto the floor and the dog ate it.  TRUE STORY.  (Then again, maybe it’s me.  Some people do call me heavy hands as I’m not always so dainty.) So, after all that scraping I hoped and believe now that a little vanilla goes along way.  There wasn’t a whole lot that came out of those two beans, but the vanilla taste was perfection, even with the dog having a taste!

Vanilla Bean Cupcakes

Courtesy of Betty Crocker, Best cupcakes and cakes magazine March/April 2011

Cupcakes

  • 2 Vanilla Beans, each cut in half lengthwise
  • 1 1/2 cups milk
  • 2 1/2 cups all purpose flour
  • 3 t. baking powder
  • 1/2 t. salt
  • 3/4 cup unsalted butter
  • 1 cup granulated sugar
  • 4 eggs

Frosting:

  • 4 cups powdered sugar
  • 1 cup unsalted butter, softened
  • 1/8 teaspoon salt
  • reserved 1/4 cup milk-vanilla seed mixture

1. Scrape vanilla bean seeds into microwaveable bowl; add beans to bowl.  Cover beans with 3/4 cup milk.  Microwave on High 1 minute or until mixture boils.  Let stand 15 minutes.  Remove beans, add remaining milk to warm milk mixture; stir well.  Reserve 1/4 cup milk mixture for frosting.

2.  Heat oven to 350 F (325 F for dark or non-stick pans). Place paper baking cup in each of 24 regular size muffin cups.  In medium bowl, mix flour, baking powder, and 1/2 teaspoon salt.  In large bowl, beat 3/4 cup butter with electric mixer on medium speed for 30 seconds. Gradually add granulated sugar, beating after each addition.  Beat 2 minutes longer.  Add eggs, one at a time, beating well.  On low speed, alternately add flour mixture and milk mixture, beating just until blended.  Divide batter evenly among muffin cups.  Bake 17-22 minutes or until toothpick comes out clean.  Cool 5 minutes.  Remove to cooling racks.  Cool completely. In large bowl, beat frosting ingredients on low speed until blended, adding 1 Tablespoon reserved milk mixture at a time.  Frost cupcakes.

Enjoy!!!