August 22, 2016

Vanilla Bean Cupcakes



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Vanilla Bean Cupcakes –  { 6-8 cupcakes }
100 g  Cake flour
90 g White sugar
1 tsp Baking powder
1/4 ts. Salt
60 g Whole milk
20 g Sour Cream ( Optional or more milk)
1 Large Egg
1 tsp Vanilla Bean Paste
40 g Unsalted butter
40 g Vegetable Oil

 

1. Preheat oven to 325°F / 160°C .
2. In a medium bowl, whisk eggs, sour cream, oil, milk and the vanilla paste just until lightly combined.
3. In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder and salt on low speed for 2 minutes. Add the butter and beat on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 2 minutes until mixture look like wet sand. Scrape down the sides of the bowl.
4. Starting on medium-low speed, gradually add the wet mixture to the batter in three parts, beating on medium speed for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides of the bowl and beat on medium speed until smooth.
5. Divide the mixture evenly into cupcake tins filling each cupcake liner 3/4 of the way (use an ice cream scoop to transfer the batter into the cupcake liner or weigh 50g per cupcake liner)
6. Bake for 20 minutes or until just beginning to brown on top. Remove from oven and let cool completely on a rack.

 

 

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Classic American Buttercream

125 g  Unsalted Butter at room temperature
200 g Icing sugar
1 tbsp Whole milk
1 tsp Vanilla Bean Paste

1. In the bowl of a stand mixer fitted with the flat beater, beat butter until pale and fluffy.
2. Add Icing sugar and milk and beat 7 minutes starting on low and increasing to medium-high speed.  If frosting is too thick, beat in more milk, a few drops at a time.

 

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