Mar 17, 2011
Happy St. Patrick's Day & a cupcake
St. Patrick's Day is not a hugely celebrated holiday in our house and although I had good intentions to make a boozy cupcake in honor of the holiday, that just didn't happen. So instead, I give you a delicious vanilla cupcake with green vanilla buttercream. If not for the green icing, I would say that this cupcake is as far from St. Patrick's Day as anything. ;)
I will say that I cannot wait until Jack is a little older and then we will really celebrate with a visit from a mischievous leprechaun. I hear they like to make a mess and leave a trail of glitter...
Until then, I hope you have a fun holiday!
Vanilla Bean Cupcakes with Vanilla Buttercream
as seen on Annie's Eats
3 cups cake flour
1 tbsp. baking powder
1/2 tsp. salt
1 vanilla bean, split lengthwise
16 tbsp. unsalted butter, at room temperature
2 cups sugar
5 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
1 tbsp. vanilla extract
1. Preheat the oven to 350 degrees and line 24 muffin tins with paper liners; set aside.
2. In a medium bowl, combine the cake flour, baking powder, and salt. Whisk together and set aside.
3. Place the butter in the bowl of an electric mixer. Scrape out the seeds of the vanilla pod and add the seeds to the butter. Beat the butter and vanilla bean seeds on medium-high for 3 minutes, until creamy. Scrape down bowl and beat for additional minute.
4. Add the sugar to the butter mixture, 1/4 cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time, beating well after each addition and scraping the bowl as necessary.
5. In a liquid measuring cup, whisk together the buttermilk and vanilla. With the mixer on low, add the dry ingredients, alternating with the wet ingredients. Begin and end with the dry ingredients. Mix only until incorporated, do not overmix. Scrape down the bowl and mix for 15 seconds longer.
6. Place a red velvet heart into a paper lined tin and while holding the heart in place, carefully pour the vanilla bean batter around the heart and over the top, covering the heart. Continue with all the hearts and the rest of the batter, until you fill all the muffin tins.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for a few minutes before removing to a wire rack.
Green Vanilla Buttercreamadapted from The America's Test Kitchen Family Cookbook
2 tbsp. heavy cream
1 tsp. vanilla extract
Pinch of salt
2 sticks unsalted butter, at room temperature
2 1/2 cups powdered sugar
10 drops liquid green food coloring, more or less as desired
1. In a small bowl, combine the cream, vanilla, and salt. Stir to combine and dissolve the salt.
2. In the bowl of an electric mixer, beat the butter until smooth, about 1 minute. On low speed, slowly add the powdered sugar and beat until smooth, 2-5 minutes. Beat in the cream mixture and the food coloring. Increase the speed to medium-high and beat until very fluffy, 4-8 minutes. Frost as desired.