Vanilla lovers, rejoice!
Make a batch for your next gathering, potluck, or birthday party.
It raises my hackles when someone calls something “plain vanilla.”
Simply Recipes / Eliezer Martinez
Are they insane?!
There’s nothing plain about vanilla!
Heck, I namedmy blogafter the stuff.
Simply Recipes / Eliezer Martinez
Vanilla Bean Cupcakes are Every Vanilla Lovers Dream!
I have no less than nine varieties of vanilla beans in my pantry!
Not to mention six kinds of vanilla extract three of them homemade.
Simply Recipes / Eliezer Martinez
Vanilla oil, vanilla sugar, chopped up vanilla beans.
The dark and rummy smell ofMadagascar vanillahints at a slight, musky nose of tobacco.
My favorite, theTonga vanillabean which, after deep inhale, will bombard you with images of black cherries.
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It’s a fantastic way to show off vanilla, a spice that does love center stage.
I like to think of vanilla as my humble, endearing, sweet-smelling obsession.
Personally, I feel this particular vanilla cupcake recipe will seduce you to the way of vanilla as well.
Simply Recipes / Eliezer Martinez
No matter which way you choose, these homemade vanilla cupcakes will be delicious.
Whats the Best Vanilla Extract?
Let’s start out with what’snotthe best imitation vanilla.
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It’s easy to spot on the store shelf because the label says Imitation Vanilla Flavor.
If you really want this recipe to shine, though, use vanilla beans.
Producing them is labor intensive, and that’s why they are expensive.
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When buying vanilla beans look for ones that are plump and flexible, not dry, split or withered.
At home, wrap the loosely and keep them in a cool, dry spot in an airtight container.
When kept correctly, they will last a very long time, although their potency may fade over time.
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If your beans develop a white fuzz, they’ve gotten moldy and you should discard them.
Keep in mind that they will slowly dry out in the refrigerator.
More Homemade Cupcake Recipes to Try!
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Line a 12-cup muffin or cupcake tin with cupcake liners and set aside.
While the oven preheats, cut open and scrape out the seeds of a vanilla bean.
Place the seeds, empty bean, and the milk in a small saucepan.
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Warm over medium heat for a few minutes until the milk is just starting to steam.
Be careful not to boil or scald the milk.
Remove from heat and allow the milk to cool with the vanilla beans.
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After it cools, remove the bean pod.
(Wash it and then place it out to dry so it can be used again.)
In one bowl whisk together the flour, baking powder, and salt.
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In another bowl whisk together the vanilla-steeped milk, vanilla extract, and sour cream.
Add the egg and beat for 30 seconds.
Add the egg whites, one at a time, beating for 30 seconds each.
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Scrape down the sides of the mixing bowl.
Add half the flour mixture to the batter and mix on low until combined.
Then add all of the milk mixture, and mix to combine.
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Be careful not to over-mix.
Divide the batter evenly between the cupcake liners in the muffin tin.
Bake at 350 F for 18 to 20 minutes or until slightly golden brown.
Simply Recipes / Eliezer Martinez
Rotate the pan after 10 minutes to ensure even baking.
Be sure to keep a close eye as these can get over-baked quickly.
Beat the butter for the frosting and slowly add in the powdered sugar.
Simply Recipes / Eliezer Martinez
Scrape the seeds out of the vanilla bean (or vanilla extract if using) and beat in.
Frost each cupcake individually and serve.
