Double Vanilla Cupcakes

By emp1438

Ingredients

• 1 1/2 cups + 2 tablespoons all-purpose flour
• 1/4 teaspoon kosher salt
• 1 1/4 teaspoons baking powder
• 1/2 cup unsalted butter, room temperature
• 1 cup sugar
• 1 egg plus 2 egg whites
• 1/2 cup whole milk
• 1/4 cup sour cream
• 1 1/2 teaspoons of vanilla extract
• 1/2 vanilla bean (or one whole bean if you can spare it)
• 1/2 cup unsalted butter, room temperature
• 1 1/4 cups of powdered sugar
• 1/2 vanilla bean (or 1 teaspoon of vanilla extract)

Details

Servings 12
Preparation time 30mins
Adapted from simplyrecipes.com

Preparation

Step 1

Preheat oven to 350 degrees F.

While the oven preheats cut open and scrape out the seeds of a vanilla bean. Place the seeds, empty bean, and the milk into a small saucepan.
Heat to just under a simmer for a few minutes being careful not to scald the milk. Remove from heat and allow the milk to steep and cool. (Be sure to remove the bean after it cools. Wash it and then place it out to dry so it can be used again.)

Beat the butter for about 3 minutes on medium speed, then add the sugar and beat until light and fluffy, about 3 minutes. Add the egg and beat for 30 seconds. Add the egg whites, one at a time, beating for 30 seconds each.

In one bowl sift together the flour, baking powder, and salt. In another whisk together the vanilla steeped milk, vanilla extract, and sour cream.

Add the flour mixture and the milk mixture to the butter sugar egg mixture in alternating additions (dry-wet-dry method), starting and ending with the flour. Mix until just combined being sure to not overbeat.

Divide the batter into cupcake papers in a muffin tin and bake at 350 degrees for 18-20 minutes or unitl slightly golden brown. **Be sure to rotate the cupcakes after ther first 10 minutes to esure even baking. Be sure to keep a close eye as these can get overbaked quickly.**
Allow to cool on a wire rack. Frost when cooled


Makes about one dozen cupcakes.