Vanilla Bean Cupcakes with French Vanilla Frosting

Repeat after me: I MUST TRY THIS FROSTING!!! If you even like vanilla the tiniest bit you will love the French Vanilla Frosting I made to top these cupcakes. It has an amazing flavour, not very sweet but so creamy and moorish you will be licking the bowl clean - you have been warned. As to the cupcake, well a good vanilla cupcake should be the staple of every bakers repertoire, it is so versatile to dress up with a myriad of different frosting: chocolate, cream cheese, caramel, etc. But let me guess... you already have a vanilla cupcake recipe that you think is the best? We all have our favourites depending on our tastes, I like mine light and fluffy, moist but not dense. I also like the vanilla flavour to be the highpoint of the cupcake. This recipe will make 12-14 decent size cupcakes that will impress I promise. Just remember not to over beat when you are incorporating the flour. I also use vanilla bean paste to fleck the cupcake and icing and deepen the vanilla taste, if you cant find vanilla bean paste buy a vanilla bean, cut in half lengthwise and scrape the seeds from one side into the cupcake mixture, and the other half into the frosting mixture. Also add 1 teaspoon of vanilla extract to each mixture.

Vanilla Bean Cupcakes with French Vanilla Frosting

(Makes 12-14 Cupcakes)

Ingredients - Cupcakes:

3/4 cup Self-Raising Flour

1/2 cup + 1 tbs Plain Flour

1/2 cup Unsalted Butter - softened and chopped

1 cup Castor Sugar

2 Eggs - at room temperature

1/2 cup Milk

1-2 tsp Vanilla Bean Paste - to taste

Ingredients - Frosting:

1 cup Milk

3 tbs Plain Flour

1 cup Unsalted Butter - softened and chopped

1-2 cups Icing Sugar - sifted

1-2 tsp Vanilla Bean Paste - to taste

Method:

1. Make the white sauce for the Frosting first to allow it too completely cool. To do this, put the milk and flour in a small saucepan over a medium heat stirring constantly. Bring to boil and allow to boil for 1 minute, take off the heat (still stirring) and ensure that there are no lumps in the mixture. Pour into a small bowl too cool. DO NOT leave in the saucepan. The mixture should be extremely thick.

2. Preheat the oven to 180 degrees celsius. Line a muffin tray with cupcake papers. In a small bowl, combine the flours, set aside.

3. Cream the butter in an electric mixer until smooth. Gradually add in the sugar until completely incorporated, then setting the mixture to a medium speed, beat for 3 minutes or until fluffy.

4. Add the eggs 1 at a time, beating well after each addition.

5. Add the vanilla bean paste, (I usually find that 1.5 teaspoons is enough but if you like your cupcakes really vanilla-ry add the full 2 teaspoons) beat well.

6. Add the flour in three parts, alternating with the milk. Beat until the ingredients are just incorporated, remember not too over beat. Scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are well blended.

7. Carefully spoon the mixture into the cupcake papers, filling until about three-quarters full. Bake for 15-20 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

8. Once finished baking, cool the cupcakes in the tray for 5 mins before removing to cool completely on a wire rack.

9. To make the frosting, cream the butter in an electric mixer until smooth. Gradually add in 1 cup of sugar and the vanilla. NOTE: Only add 1 cup of sugar at this stage, you can add more later to taste.

10. Add the white sauce mixture and beat at a high speed for 5 minutes. Once finished beating, taste, add in a 1/2 cup of sugar if you desire a sweeter frosting, mixing again on high speed for an additional 2 minutes. If you still wish for a sweeter frosting, add another 1/2 cup. I find that 1.5 cups of sugar is just right for my sweet tooth.

11. Frost the cupcakes either using a piping bag or off-set spatula.

NOTE: I am still learning to use an icing bag, hence my swirls are not the greatest.