as far as the frosting goes, i've had my eye on cupcake project's vanilla bean butter cream recipe, since she is the one who introduced me to the wonders of vanilla bean paste. once again, i wasn't expecting greatness simply because i'm not a huge fan of butter cream. oh but i was wrong. oh so wrong. stef was not lying when she said it tastes like vanilla ice cream. and seeing the flecks of vanilla bean send it over the top! i stood over the beaters for about five minutes just taking samples for "quality inspection" purposes.
i've only made butter cream a few times but i'm always fascinated with the process. one minute you have some butter and sugar, then it gets crumbly, and all of a sudden everything comes together into a creamy delicious mess.
here is the recipe for amy sedaris's cupcakes, as it appears on her website:
1 ½ sticks of unsalted butter
1 ¾ cups of sugar
Beat well, then add:
Add 2 large eggs
2 Teaspoons of pure vanilla
½ teaspoon of salt
2 ½ teaspoons of baking powder
2 ½ cups of flour
1 ¼ cups of milk
here are some of my hints: bring the eggs and butter to room temperature. after you have already mixed in the eggs, vanilla, salt, and baking powder, alternate adding flour and milk. if you want to be extra fancy, sift all of the dry ingredients together. i used part milk and part half and half since i only had skim in the refrigerator. i came out with 24 cupcakes and could probably have gotten one or two more. i can't imagine what 18 would look like. massive!
and as far as the deeeelicious frosting, it's pretty straight forward as well:
Vanilla Bean Buttercream Frosting Recipe
from the cupcake project
- 1 1/2 C confectioners' sugar (add more until it reaches your preferred consistency)
- 1/2 C butter (room temperature)
- 2 teaspoons vanilla bean paste (add more to taste)
- 1 tablespoon milk
Mix together sugar and butter until they are blended and creamy. Add vanilla bean paste and milk and continue to beat for another minute. If desired, add more vanilla bean paste to taste, or more confectioners' sugar to make it stiffer.yummmmy!!! this doesn't make very much frosting. if you want to really pile it on with an icing tip and pastry bag you would need to double it for even 12 cupcakes. since it's pretty rich, i opted to spread it on lightly with a spatula instead and it was enough for 2 dozen cupcakes.
the cupcake itself isn't too light or too heavy. very moist. the frosting is amazing, like i said before, it tastes like vanilla ice cream! however i love chocolate too much so i found these a bit plain. i would make either the cupcakes or the frosting again but not both together. i'm thinking the cupcake recipe would go well with a chocolate frosting, and the vanilla bean frosting would be fantastic with the chai cake recipe i have.