Wedding cupcakes on the serving platters before going to the reception. I'll have some reception pictures later after I get my other camera hooked up. Meanwhile, here is another of the recipes I used for the cupcakes.I love vanilla, the smell, the taste, but occasionally you taste something someone has made with far too much of a good thing, vanilla. These cupcakes are perfect for me a nice vanilla flavor without being too overpowering. These were also made for the wedding, and I received a lot of compliments on them.
Triple Vanilla Cupcakes
3/4 c butter, room temperature
1 2/3 c vanilla sugar
2 eggs, room temperature
2 2/3 c flour
1 1/2 t baking powder
1/4 t salt
3/4 c + 2 T whole milk
1 t vanilla extract
1 vanilla bean, seeds scraped
1 vanilla bean, seeds scraped
Beat butter and sugar together until light and fluffy (about 3 minutes). Add eggs one at a time beating well after each addition.
Whisk together dry ingredients. Combine milk and vanillas.
Add 1/3 of dry ingredients to butter/sugar mixture, beat well. Add half of milk mixture, beat well. Continue adding dry/wet ingredients, beating well after each addition, ending with dry ingredients.
Fill cupcake liners 2/3 full. Bake for 22-25 minutes at 350.
To make vanilla sugar combine sugar with vanilla bean (it's a great way to use up vanilla beans that have already had the seeds scraped). Let sit in an airtight container for at least 5 days, stirring occasionally.
Vanilla Buttercream
1 c butter
1 c (8oz) cream cheese
2 t vanilla extract
1/4 vanilla bean, seeds scraped
4-5 c icing sugar
Beat butter on medium until creamy. Add cream cheese, and beat until combined. Add vanillas and 3 c of icing sugar. Beat on low speed, stopping to scrape bottom and sides of bowl, until light and fluffy. Add icing sugar until desired consistency is reached.
