VANILLA BEAN CUPCAKES
My 3-year-old son loves these vanilla bean cupcakes! Vanilla bean flecks give the moist, tender cupcakes special-occasion status. -Alysha Braun, St. Catharines, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 266 calories, Fat 13g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 143mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.
SKINNY VANILLA BEAN CUPCAKES
We used applesauce, vanilla bean and Betty Crocker White cake mix to make our reduced-calorie Skinny Vanilla Bean Cupcakes.
Provided by Brooke Lark
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Place paper cupcake wrapper or baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, applesauce, water and oil with electric mixer on medium speed until well blended. Add half of the vanilla bean seeds to batter; stir until mixed. Divide batter evenly among muffin cups.
- Bake 17 to 19 minutes or just until cupcakes spring back when lightly touched in center. Cool cupcakes in pans 5 minutes. Remove from muffin cups to cooling racks. Cool completely, about 1 hour.
- In large bowl, mix whipped topping, powdered sugar and remaining half of vanilla bean seeds. Spoon over top of each cupcake. Garnish each with berries and mint.
Nutrition Facts : ServingSize 1 Serving
VANILLA BEAN CUPCAKES
Treat your guests with these tasty vanilla bean cupcakes - a perfect baked dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 300, Carbohydrate 39 g, Cholesterol 70 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Cupcake, Sodium 140 mg, Sugar 28 g, TransFat 1/2 g
VANILLA BEAN CUPCAKES WITH VANILLA FROSTING
Oh! Now this is elegant. One exotic flavor showcased in a simple recipe to highlight its unique profile.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 24
Number Of Ingredients 18
Steps:
- Let eggs stand at room temperature 30 minutes. Meanwhile, place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix 2 1/2 cups flour, the baking powder and salt.
- Heat oven to 375°F. (For dark or nonstick pans, heat oven to 350°F.) In large bowl, beat 1 cup softened butter, seeds from 1 vanilla bean, and 1 1/2 cups sugar with electric mixer on high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla. On low speed, beat flour mixture into sugar mixture alternately with 1 cup milk, beating after each addition just until smooth. Scrape side of bowl occasionally. Stir in sour cream.
- Spoon batter evenly into muffin cups, filing each about three-fourths full. Bake 20 to 25 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pan to cooling racks. Cool completely, about 30 minutes.
- Meanwhile, for frosting, in 4-quart saucepan beat 2 cups sugar and 1/2 cup flour with whisk. Beat in 2 cups milk until smooth. Cook over medium heat until mixture comes to a boil, beating constantly. Cook 1 minute longer as it boils. Remove from heat; immediately pour into ungreased 2-quart baking dish or shallow pan with sides. Refrigerate about 1 hour or until cooled.
- In large bowl, beat 2 cups softened butter and seeds from 1 vanilla bean with electric mixer on high speed until light and fluffy. Gradually add cooled flour mixture by 1/4 cupfuls; beat on high speed until smooth. Beat in 1 1/2 teaspoons vanilla.
- Place frosting in large resealable freezer bag. Cut off one bottom corner to create 1-inch opening. Pipe frosting in circular motion over cupcakes. Garnish with raspberries and mint.
Nutrition Facts : ServingSize 1 Serving
COOK YOURSELF THIN VANILLA CUPCAKES
A little over 200 calories for a CUPCAKE?!?! While watching tv one afternnoon, my DH & I stumbled upon the show "Cook Yourself Thin" and watched Harry make these healthy cupcakes. Sounds so great!
Provided by Mrs.R
Categories Dessert
Time 40m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 13
Steps:
- For the frosting: Combine the egg whites, sugar, salt and vanilla extract in a heatproof bowl and set over (not in) a pan of simmering water.
- Stir continuously over heat until the mixture is warm and the sugar is completely dissolved, 1 to 2 minutes.
- Remove the bowl from the heat. Using an electric mixer, beat on high until the mixture is entirely cooled, glossy and stiff, about 7 minutes.
- Blend in the lemon zest until smooth - once smooth, take care not to overbeat or the mixture will get lumpy. Let frosting set and cool in the refrigerator (at least 30 minutes), while making the cupcakes.
- For the cupcakes: Whisk together the flour, almonds and baking powder. In another bowl, beat the eggs, sugar, salt and vanilla with a mixer until thick and light-colored, about 4 minutes.
- Beat in the zucchini on low speed until fully incorporated.
- Add the dry ingredients and beat on low speed until fully incorporated, scraping down the bowl once with a spatula during beating. Use a 1/3-cup measure to spoon into the muffin cups.
- Bake at 350 until a toothpick inserted into the center comes out clean, about 20 to 25 minutes, turning the pan midway through baking. Transfer cupcakes out onto a wire rack and cool completely before icing with the chilled frosting.
VANILLA BEAN CUPCAKES
Credited to Sarah Howard- printed on May 12 edition of Creative Loafing. This cake calls for whole eggs along with an equal ratio of egg whites to keep it light and fluffy, and maintain the pure color. The use of the vanilla bean makes a big difference in the fragrance and overall taste of the cake as well, so go ahead and splurge in the spice aisle. After you're done scraping out the tiny seeds, throw the pod into a mason jar with baker's sugar, keep it in the cupboard and use the vanilla-infused sweetness to add an extra dimnsion to your recipes.
Provided by Sparkmonkey
Categories Dessert
Time 34m
Yield 36 cupcakes, 36 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 180.2, Fat 7, SaturatedFat 1.2, Cholesterol 16.9, Sodium 81, Carbohydrate 27.2, Fiber 0.3, Sugar 16.7, Protein 2.5
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- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the scraped vanilla bean seeds and vanilla extract until it is light and fluffy. Add half of the confectioners' sugar and beat until combined, then add the heavy cream and remaining confectioners' sugar and continue beating until the frosting is thick and creamy. (See Kelly's Notes.)
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