Vanilla bean cupcakes

Wow its been a while since I posted a new recipe!  Today I'm going to post a simple recipe for vanilla bean cupcakes that I found while browsing around on the internet.  I altered the recipe to my own personal liking since I am lactose intolerant (sucks right?)!  These cupcakes are probably the best vanilla cupcakes I've ever had the pleasure of tasting, they were super moist, full of flavor, and had a very nice almost bouncy texture when I bit into it.  Anyone that knows me knows that I L-O-V-E cupcakes like they were my first born child and these might just wedge their way into your family tree!

(Original recipe belongs to: http://www.mybakingaddiction.com/vanilla-bean-cupcakes-recipe/)

FOR THE cupcakes

2 1/4 cups cake flour
1 Tbs baking powder

1/2 tsp kosher salt
1 1/4 cups soy or almond milk, room temp (whole milk if you can drink it)
4 large egg whites, room temp
1 stick (8 Tbs) unsalted butter, room temp
1 1/2 cups sugar
seeds scraped from one vanilla bean
2 tsp pure vanilla extract (use a clear one if you want to preserve the white color of the cake)

FOR THE BUTTERCREAM

3 sticks unsalted butter, softened
seeds scraped from one vanilla bean
2 teaspoons clear vanilla extract (this helps maintain the bright white color)
1 ½ pounds (24 ounces) confectioners’ sugar, sifted
4-6 tablespoons heavy cream or milk

DIRECTIONS:

FOR THE CUPCAKES

1. Center a rack in the oven to 350 degrees F. Line cupcake pan with paper liners.

2. In a large bowl, sift together the flour, baking powder and salt.

3. In a medium bowl, whisk together the milk and egg whites.

4. In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter, sugar and vanilla bean seeds at medium speed for 3 minutes, or until the butter and sugar are very light. Add in the vanilla extract and one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until well incorporated. Add the rest of the milk and eggs, beating until the batter fully incorporated and smooth, then add the last of the dry ingredients.

5. Once ingredients are thoroughly incorporated, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Using a large scoop (about 3 tablespoons), distribute the batter between 18 muffin wells, filling each well 2/3 full.

6. Bake for 18-24 minutes, or until a toothpick inserted into the centers come out clean. Cool on wire rack.

FOR THE BUTTERCREAM

1. In a large mixing bowl, cream butter and seeds from vanilla bean until fluffy. With the mixer on low speed, slowly add in confectioners’ sugar, and continue beating until well blended.

2. Add in vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened.

3. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.


Frost cupcakes when competely cooled and serve!

(All orginal recipie rights belong to My Baking Addiction)