Vanilla Bean Cupcakes Recipes

VANILLA BEAN CUPCAKES

Steps:

• Preheat Oven to 325 degrees. Line 24 cupcake tins with paper liners.
• Add cake mix. flour and sugar to bowl of electric mixer and whisk until combined
• Add eggs, milk, oil and sour cream to the flour mixture and beat on low for 2 minutes.
• Carefully slice open the vanilla bean and scrape seeds out with dull edge of a paring knife. Add the beans to the batter and mix to combine thoroughly.
• Pour batter evenly into the prepared cupcake liners, filling each about 2/3 full.
• Bake in preheated oven for 17 minutes, or until toothpick comes out clean. Allow to cool completely before frosting.
• While the cupcakes are cooling prepare the frosting.
• Add shortening, 4 cups of the confectioners sugar and 1/2 cup milk or cream to the bowl of electric mixer and carefully increase speed to medium high. Whip for 2-3 minutes.
• Add remaining confectioners sugar one cup at a time, bearing well between each addition.
• Scrape seeds from the vanilla bean and add to the frosting, beating until well combined.
• Spread or pipe frosting onto cooled cupcakes.
• Decorate to your liking.

VANILLA BEAN CUPCAKES

Steps:

• Preheat oven to 375°. Line 18 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Split vanilla beans lengthwise; using the tip of a sharp knife, scrape seeds from the center into creamed mixture. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Decorate with sprinkles and coarse sugar as desired. Refrigerate leftovers. Freeze option: Freeze cooled cupcakes in resealable freezer containers. To use, thaw at room temperature. Frost as directed.

VANILLA BEAN CUPCAKES

Steps:

• Preheat the oven: Preheat the oven to 350°F. Line a 12-cup muffin or cupcake tin with cupcake liners and set aside.
• Whisk together the dry ingredients: In one bowl whisk together the flour, baking powder, and salt.
• Cool: Allow the cupcakes to cool for a few minutes in the pan, then carefully transfer them to a wire rack to cool completely.

VANILLA BEAN CUPCAKES

Steps:

• Scrape vanilla bean seeds into microwavable 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.
• Heat oven to 350°F (325°F for dark or nonstick 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 30 seconds. Gradually add sugar, beating after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well 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 to 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 time. Frost cupcakes.

VANILLA BEAN CUPCAKES

Steps:

• Preheat oven to 325 degrees. Line muffin tins with baking cups.
• In a large mixing bowl, beat sugar and eggs/whites together with an electric mixer until slightly thickened, about 2 minutes. Sift together the flour, baking powder and salt into a medium mixing bowl. Add the flour mixture, milk, oil, and vanilla to the eggs. Split the vanilla bean from end to end and scrape the seeds out with a knife. Add to the mix and incorporate the ingredients together slowly, just until the batter is smooth. Fill each muffin cup 2/3 full.
• Bake in preheated oven for 12-14 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

VANILLA BEAN HAZELNUT CUPCAKES

Steps:

• Preheat the oven to 325 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
• In medium bowl, whisk together with an electric mixer or hand whisk the flour mix, granulated sugar, baking soda, salt and xanthan gum until well integrated. Add in the soy milk, oil, vanilla and vinegar, and mix until smooth.
• Fill the cupcake liners three-quarters-full with batter. Fill a pastry bag with the chocolate hazelnut spread and cup 1/4-inch off the tip. Fill each cupcake with 1 tablespoon chocolate hazelnut spread. Sprinkle the tops of each cupcake with 1 tablespoon Candied Hazelnuts and bake until baked through, 13 to 15 minutes. Cool the cupcakes completely.
• To assemble: Generously frost each cupcake with the marbled Vanilla Bean and Hazelnut Frostings. Top with a sprinkle of the remaining candied hazelnuts.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Mix the hazelnuts, granulated sugar, maple syrup and salt until the hazelnuts are evenly coated. Spread evenly on the prepared baking sheet. Bake for 10 minutes. Allow to cool for 5 to 10 minutes.
• Mix the powdered sugar, nondairy margarine, soy milk, vanilla extract, vanilla seeds and salt with electric mixer until light and fluffy. Fill half the side of a pastry bag with the frosting and set aside.
• Mix the powdered sugar, nondairy margarine, soy milk, chocolate hazelnut spread and vanilla with an electric mixer until light and fluffy. Use the same pasty bag with the vanilla bean frosting and add the hazelnut frosting to the other half of the bag for a marble effect. Cut 1/2-inch off the tip.

VANILLA BEAN CUPCAKES (TOPPED WITH VANILLA BEAN BUTTERCREAM FROSTING!)

Steps:

• Preheat your oven to 350°F (175°C) and line 2 muffin pans with cupcake liners.
• In a mixing bowl, or the bowl of your stand mixer, cream together the butter and sugar until light and fluffy (about 2 minutes). Add the eggs in one at a time, adding the baking powder and salt with the last egg. Mix until just combined.
• Add the milk by adding the first half only, and mixing it into the batter. Add the cake flour (or all-purpose flour) gradually into the wet batter. Finish combining the ingredients with adding the last half of the milk and mixing until smooth, and adding the vanilla bean caviar or paste. Mix until well distributed.
• To scrape the vanilla bean caviar from a whole bean: Press the vanilla bean flat on a cutting board then use a sharp knife to cut down the length of the bean to make a slit. Pull the bean open carefully, then use the tip of your knife to scrape down the insides of the bean.
• Pour equal portions of the batter into each cupcake liner and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick can be entered into the center of the cupcake and come out clean.
• Allow your cupcakes to cool in the pans for about 5 minutes, then remove them from the pan and set them aside so they may cool completely before frosting or serving.

VANILLA BEAN SUGAR COOKIE CRINKLES

Steps:

• Heat oven to 325°F. In small bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat granulated sugar, softened butter and seeds from 2 vanilla beans with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in eggs, one at a time, just until smooth. On low speed, beat flour mixture into sugar mixture until well blended. Cover and let dough stand at room temperature 10 minutes.
• Shape dough into 60 (1 1/4-inch) balls. In small bowl, place 1 cup powdered sugar. Roll each cookie in powdered sugar; shake off excess. Place on ungreased cookie sheets 2 inches apart.
• Bake 12 to 14 minutes or until edges are until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, at least 15 minutes. Sprinkle with additional powdered sugar. Store in airtight container at room temperature.