Vanilla Bean Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 18
INGREDIENTS
  • FOR THE CAKE BATTER:
  • 3 egg whites
  • 110 ml whole milk
  • 190 g flour
  • 210 g sugar
  • ½ vanilla bean
  • 100 g butter (room temperature)
  • 1 tsp baking powder
  • pinch of salt
  • FOR THE FROSTING:
  • 200 g White Chocolate, chopped
  • 150 g cream cheese
  • 2 tbsp creme fraiche
  • ½ or 1 tbsp powdered sugar
  • ½ vanilla bean
INSTRUCTIONS
  1. Preheat your oven to 180°C / 350°F and line your muffin pan with cupcake wrappers.
  2. Mix the egg whites with the inside of half a vanilla bean and 50 ml milk, carefully whisk until combined. Set aside.
  3. Mix the sugar with the flour, the baking powder and a pinch of salt until its well combined. Adding the rest of the milk and the butter, whisk the batter on low speed until moist.
  4. Add the egg white-vanilla mixture and beat the batter on medium speed for about 20-30 seconds.
  5. Fill the batter in your muffin pan, fill it up a little more than ¾.
  6. Bake for about 15-20 mins until a tooth pick inserted comes out clean.
  7. FROSTING: Melt the white chocolate and let it cool down for a few minutes. Mix the white chocolate with the cream cheese and creme fraiche and whisk till creamy.
  8. Incorporate the inside of the other half of the vanilla bean and the sifted powdered sugar.
  9. After you've filled the frosting in an icing bag, place it in your fridge for about 20 minutes to let the frosting stiffen a little bit. It will form a nicer head on your cupcakes. I used a 15 mm round tip here but they will look cute with any other tips as well, feel free to experiment!
Recipe by Sugary & Buttery at http://www.sugaryandbuttery.com/2012/04/vanilla-bean-cupcakes.html