Vanilla Bean Cupcake W/Chocolate BC Frosting

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http://www.redding.com/news/2011/feb/17/no-headline---cupcake_event_recipes/

recipe from partycupcakes site; from pinkcakebox

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  • 1

Ingredients

  • BC:
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup cocoa
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners' sugar (approximately 1 lb.)
  • 3-5 tablespoons milk as needed for desired consistency
  • Cupcake:
  • 1 1/2 sticks unsalted butter*
  • 1 2/3 cups granulated sugar
  • 2 large egg whites*
  • 1 whole large egg*
  • 2 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon coarse kosher salt (table salt will work)
  • 2/3 cup whole milk*
  • 1 vanilla bean (If you would rather not use a vanilla bean you can use 2 teaspoons of vanilla extract.)
  • Make sure the butter, eggs, and milk are all at room temperature before starting.

Preparation

Step 1

1 In large bowl, cream 3 tablespoons milk and butter with electric mixer until well combined.

2 Add cocoa and vanilla. Mix on low speed until combined then gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.

3 Add additional milk as needed for the desired consistency continuing to beat at medium speed until light and fluffy.

Vanilla Bean Cupcakes

Will make approximately 18 cupcakes

Directions

1 Heat the oven to 350 degrees and line two standard muffin pans with cupcake liners.

2 In a bowl, mix together the flour, baking powder and salt and set aside.

3 In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, usually 3-5 minutes. Add the egg whites and whole egg one at a time into the mix until they are combined. Add half of the flour mixture and mix until it is combined.

4 Split the vanilla bean and with a paring knife then with the edge of a paring knife scrape down the length of the bean and add the seeds to your measured milk. (If using extract add to the milk.)

5 Add the milk mixture to the bowl and mix until combined. Add the remaining dry mixture and mix carefully until just combined. (Don't overmix)

6 With a scoop divide the batter evenly among the cupcake cups (they should be two-thirds full) and bake about 20 minutes, or until the cake springs back when pressed lightly and an inserted toothpick comes out clean. Let cool.

Source: The Pink Box Bakery

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