Vanilla Bean Cupcakes

By efriend

Ingredients

• 430 g all-purpose flour
• 3 teaspoons baking powder
• 265 g granulated sugar
• 1/2 teaspoon salt
• 375 ml of milk
• 125 ml vegetable oil
• 125 g butter
• 2 tbsp yogurt (can substitute with sour cream)
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 Batch of my Fluffy Vanilla Buttercream Frosting
• Half Recipe (Makes 12 cupcakes)
• Same instructions
• 215 g flour
• 1 1/2 tsp baking powder
• 132 g sugar
• 170 ml milk
• 65 ml oil
• 60 g butter
• 1 tbsp yogurt
• 1 egg
• 1/2 tsp vanilla extract or vanilla bean paste.

Preparation

Step 1

1/ Preheat oven to 160C (was originally 140C)

2/ In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes.

3/ Next combine all of the wet ingredients (except the butter) in a large jug and whisk well.

4/ Add softened butter into dry ingredients and mix until the batter appears grainy with a sand-like texture to it. Next, add 2/3 of your wet ingredients in a slow and steady stream to the bowl until no dry ingredients are visible, stop the mixer. Add your vanilla bean pods into your milk mixture, give it a good whisk and add it to your batter. Mix on slow until the batter appears smooth. Scrape down the bowl and mix for another 20 seconds.

5/ Line a cupcake pan with cupcake papers and fill each paper 3/4 of the way. Bake for 30 min or until a toothpick inserted comes out clean.

6/ Allow to cool completely before frosting.