You can’t be sad when you’re holding a cupcake!
A friend at worked had proposed to his long time girlfriend which was the perfect opportunity for me to make celebratory cupcakes. I wanted to make a very special batch. He said his favorite flavor was vanilla, so I new I wanted to make cupcakes with real vanilla bean. I found this recipe and it seemed rather delicious.
This is the mess that I made while making them.
This recipe called for real vanilla bean seeds. Luckily I had some on hand. This was my first time cutting and scraping seeds from a vanilla bean. It’s a little messy, but easier than it seems. Each bean holds zillions of little seeds, which don’t taste very good on their own.
My fluffy butter cream.
I made 12 cupcakes, and only used half of the butter cream that the recipe made.
The recipe did not call for it, but I added fresh lemon zest to the top of each cupcake. It gave them a very light refreshing lemon flavor. It also made them look a bit fancy.
The came out moist and full of flavor. The butter cream was the perfect flavor. Everyone at worked loved them. They were gone before the day was over. These cupcakes were by far the best that I have ever made. I might even make them for my daughters birthday, if I can find enough time.
Tomorrow is a coworkers 27th Birthday so I made her Pink Lemonade Cupcakes as a surprise. I found the recipe online and will post it below. The cake itself is rather dense, and both the cake and frosting have a very strong and tart taste. I enjoy the Pink lemonade taste in general so I did enjoy the cupcake, but I don;t feel that they will be everyone’s cup of tea.
Paula Dean Recipe:
1 box white cake (Duncan Hines) and items needed for cake mix
1 tsp lemon zest
2 tsp vanilla extract
3 Tbsp pink lemonade drink powder mix
Preheat oven to 350 degrees. Line Pan with cupcake liners. Mix cake batter according to box directions. Add in Lemon zest, vanilla and lemonade powder. Pour batter into pans, and bake according to box instructions.
1 lb. powdered sugar
3-5 Tbsp frozen pink lemonade concentrate, thawed
1 tsp vanilla
1/2 c butter, softened
Beat butter in mixer on medium high for 2-3 minutes or until pale and creamy. Reduce speed to medium and add sugar, 1/2 cup at a time. Beat well after each addition. Increase speed as needed. Add in vanilla and lemonade concentrate until the desired consistency is reached. Beat until butter cream is smooth.
Red Velvet Cupcakes with Cream cheese frosting.I am not providing the recipe, I think I can find better.