I love vanilla! And even more so, I love the flavor of a real vanilla bean. I’ve been looking for a delicious and moist vanilla cake recipe and finally found one by Sweetapolita that I slightly adapted here. It’s just great! And a real delight is the topping: white chocolate cream cheese frosting flavored with… that’s right, vanilla bean!
Vanilla Bean Cupcakes
Prep time
Cook time
Total time
Author: Melina Thompson
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
- Preheat your oven to 180°C / 350°F and line your muffin pan with cupcake wrappers.
- Mix the egg whites with the inside of half a vanilla bean and 50 ml milk, carefully whisk until combined. Set aside.
- 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.
- Add the egg white-vanilla mixture and beat the batter on medium speed for about 20-30 seconds.
- Fill the batter in your muffin pan, fill it up a little more than ¾.
- Bake for about 15-20 mins until a tooth pick inserted comes out clean.
- 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.
- Incorporate the inside of the other half of the vanilla bean and the sifted powdered sugar.
- 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!
Pure vanilla perfection…I could eat it right off the screen! Great staging/photography as usual!
E
your photographs are to die for! I love the decadence of the little black vanilla specks against the pure white!
These looks soooo delicious, and I don’t even like white chocolate but I will have to try this as my husband does!
Anyway, did you use block cream cheese or spreadable? And, was it just a regular block of white chocolate, melted in a double boiler? I’ve tried to melt white chocolate chips before (microwave and double boiler) but without success! 🙁 Any advice/help here will be greatly appreciated!
very beautiful arty pix and presentation of the cupcake
wondering if you can but the Ingredients into cups, tablespoon and teaspoon
I used this recipe as a base and made some adjustments. It turned out wonderful! Thanks much. For the non-metric conversions: (Although, it is always better to weigh your ingredients)
1 stick butter
1 1/4 cup sugar (vanilla if you have it)
3 egg whites
1/2 cup milk (I used buttermilk)
1 1/2 cup flour (I used cake flour)
1 tsp baking soda
1/2 tsp salt
I used a slightly different method and I haven’t made the frosting yet, but it was so great! I know I’m a bit late in the reply, but I hope it finds other readers well.
bibikwannabe:
Usually in baking, you use sticks of butter and blocks of cream cheese instead of the spreadable varieties, which tend to change the texture of your baked goods.
Also, I melt down chopped blocks of chocolate over a double boiler. Chocolate chips contain stabilizers and usually don’t melt down well at all!
Hope that helps!
Hi, where can I get these liners?
You pictures are amazing!
Going to try recipe tonight 😉
Eneida