These cupcakes are packed with vanilla flavor because of the vanilla beans.
Makes 24 cupcakes (or 2 8” or 9” layer cakes)
1 Cup Unsalted Butter (at Room Temperature)
2 Cups Granulated Sugar
1 Tsp Vanilla Extract
1 1/2 Vanilla Beans
2 2/3 Cup All Purpose Flour
4 Tsp Baking Powder
1/2 Tsp Salt
2/3 Cup Whole Milk
For the Frosting:
3 Egg Whites
3/4 Cup Granulated Sugar
1/2 Tsp Vanilla Extract
1/2 a Vanilla Bean
3/4 Cup Butter (at Room Temperature)
1 Cup Sifted Confectioners Sugar (Powdered or Icing Sugar)
Pre-heat oven to 350 degrees. In a small bowl, combine Dry Ingredients (the Flour, Baking Powder, and Salt). On a cutting board with a small sharp knife, cut down the center of the Vanilla Bean. Open up the cut and scrape the seeds out and set aside. In a large bowl of a mixer or whisk, cream the Butter and Sugar. Beat in the Eggs and Vanilla Extract. Stir in the Vanilla Bean seeds. On low speed, add the Flour mixture in 2-3 editions. Slowly add the whole milk. DO NOT OVER MIX. Fill a lined muffin pan with batter up 2/4-3/4 the way full. Bake for 18-20 minutes.
For the Frosting, combine the Egg Whites and Granulated Sugar in a metal or heat proof bowl over a pot of simmering water. Whisk constantly unit the Sugar is dissolved, or until it reaches 115 degrees. Using an electric mixer, whip until the mixture doubles it’s size and it gets very white. Also until it’s at room temperature. Mix in the Vanilla Extract and the Vanilla Bean seeds. Gradually beat in the Butter. Add in the Confectioners Sugar on low speed. Beat until light and fluffy. If Icing seems soupy and lumpy, all you need to do is refrigerate for 15-20 minutes and then beat until it holds it’s shape. Once Icing is done, spread icing on cooled cupcakes or pipe it on.