Vanilla Cupcakes

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Vanilla Cupcakes



Visible flecks of vanilla bean in the buttercream frosting, plus moist white cake, make these a winning treat.

The frosting should be used soon after it has been made, so assemble it while the cupcakes are cooling. The cupcakes are best served the same day they are made.

Makes 12 cupcakes

For the cupcakes

1 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 large egg, at room temperature
1 large egg white, at room temperature
1 teaspoon vanilla extract
1/2 cup whole milk

For the buttercream frosting

3 large egg whites, at room temperature
3/4 cup sugar
Pinch salt
8 ounces (2 sticks) unsalted butter at room temperature, cut into 16 pieces
Seeds from 1/2 vanilla bean
1 teaspoon vanilla extract
Colored decorating sugars or nonpareils, for garnish (optional)


For the cupcakes: Position a rack in the middle of the oven; preheat to 350
degrees. Line a standard 12-cup muffin pan with paper or foil cupcake
liners.

Whisk together the flour, baking powder and salt in a medium bowl.

Combine the butter and sugar in the bowl of a stand mixer or hand-held
electric mixer; beat on medium-high speed for 2 to 3 minutes, until light
and fluffy.

Reduce the speed to low; add the egg and egg white separately, beating well
after each addition. Add the vanilla extract and beat on low speed to
incorporate. Stop to scrape down the bowl as needed.

Add the flour mixture in 3 additions, beating on low speed until just
combined and alternating with several additions of milk; scrape down the
sides of the bowl as needed. Increase the speed to medium-high and beat for
about 30 seconds or just until no traces of flour remain. Do not overbeat.

Divide the batter evenly among the cupcake liners, filling each about
three-fourths full. Bake for 18 to 20 minutes, until they are lightly golden
and a toothpick inserted into the center of a cupcake comes out clean. Let
the cupcakes cool in the pan on a wire rack for 5 minutes, then transfer the
cupcakes to the wire rack and cool for 1 hour.

For the buttercream frosting: Combine the egg whites and sugar in a large
heatproof bowl. Set the bowl over (but not touching) an inch or two of water
in a large saucepan over medium heat.

Heat the mixture for about 2 minutes, whisking constantly, until the sugar
has completely dissolved and the mixture is very warm to the touch (about
160 degrees on an instant-read thermometer). Remove the bowl from the
saucepan.

Transfer to the bowl of a stand mixer or use a hand-held electric mixer to
beat the egg white mixture on high speed for 6 minutes, until it is fluffy,
has cooled to room temperature and holds stiff peaks. The mixture should not
look dry.

Reduce the speed to medium-low; add the salt and then the butter, a few
pieces at a time, beating well after each addition. If the frosting appears
to separate or is very liquid after all the butter is added, increase the
speed to high and beat for 3 to 5 minutes, until the frosting is smooth and
creamy. Add the vanilla bean seeds and vanilla extract; beat until combined,
scraping down the sides of the bowl as needed. Use right away.

Frost the cupcakes with the buttercream. Garnish the cupcakes with the
colored sugars or nonpareils, if using.

Recipe Source: Adapted from "Cupcakes," by Shelly Kaldunski (Fireside,
200.