Vanilla Bean Cupcakes

makes 24 cupcakes

from Organic and Chic

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2 sticks (1 cup) unsalted butter, softened

1 3/4 cup granulated sugar

4 large eggs

1 cup whole milk

1 tablespoon pure vanilla extract

1/2 vanilla bean, seeds scraped out

2 3/4 cup all-purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

Position a rack in the upper third of the oven and preheat oven to 350 degrees F.  Line two cupcake pans with paper liners and set aside.

In a medium bowl, whisk together flour, baking powder and salt.  Set aside.

In a small bowl, whisk together milk, vanilla extract and vanilla bean seeds.  Set aside.

In a stand mixer, fit with a paddle attachment, cream the butter and sugar until light and fluffy.  This may take 3 to 5 minutes.  Scrape down the sides of the bowl to make sure everything is well incorporated.

Add the eggs, one at a time, beating for one minute after each addition.  If the batter begins to looks a bit curdled, that’s alright.

with the mixer on low speed, alternately add the flour mixture and the vanilla milk mixture in three batches, starting and ending with the flour.  When the batter is almost combined, stop the mixer and finish mixing the batter with a spatula, making sure that any flour bits at the bottom of the bowl are well incorporated.

Divide into the lined cupcake pan and bake for 25 minutes or until golden and a cake tester inserted in the center comes out clean.  Allow to cool in the pan for 10 minutes before removing to cool completely before frosting.

The Best Chocolate Buttercream Frosting

makes enough to frost 24 cupcakes or one 8-inch layer cake

1 1/2 sticks (3/4 cup) unsalted butter, softened

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

2 1/4 cup powdered sugar, sifted

1 teaspoon pure vanilla extract

2 tablespoons milk

1/2 cup heavy cream

1/3 cup Ovaltine

Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth. In a 1-cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency.  You may not need the full amount of Ovaltine and cream.  Spread or pipe onto cupcakes.  Yuuuuuuuuum!!

Hot Fudge Sundae Cupcakes

Vanilla Cupcakes:

from The Hummingbird Bakery Cookbook

makes 12 cupcakes

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1 cup all-purpose flour

a scant 3/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

3 tablespoons unsalted butter, at room temperature

1/2 cup whole milk

1 egg

1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Put the flour, sugar, baking powder, baking soda and butter into the bowl of a stand mixer fitted with a paddle attachment, or use a handheld beater and beat on slow speed until the mixture is a sandy consistency and everything is combined. Gradually pour in half of the milk and beat until the milk is just incorporated.

Whisk the egg, vanilla and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Scrape any unmixed ingredients from the side or the bottom of the bowl with a rubber spatula. Continue mixing until the batter is smooth. Just a few minutes. Do not overmix.

Spoon the batter into paper lined muffin tins, dividing between the 12 cups. Bake for 20-25 minutes or until light golden and a skewer inserted in the center comes out clean. Let the cupcakes cool slightly in the pan, then turn them out onto a wire rack to cool completely before frosting.

Chocolate Ganache:

3/4 cup mini semisweet chocolate chips (I used chocolate chunks)

1/4 cup heavy cream

Put chocolate chips in a small bowl.  Bring cream to a simmer in a small heavy saucepan.  Pour cream evenly over chocolate.  Let stand for one minute to soften, then stir until smooth.  If frosting is too loose to spread, let it sit at room temperature for 10 to 30 minutes, stirring occasionally, frosting will continue to thicken as it stands.

Top vanilla cupcakes with chocolate ganache, slightly sweetened whipped cream, slivered almonds and a cherry.

Serve immediately.