01 March, 2015


I'm not sure what is better of these recipes-- the tender but dense cupcakes with flecks of vanilla bean or the buttery vanilla frosting. I'm not a cupcake girl, but these may have made me one.

Give them a try next time you splurge!

VANILLA CUPCAKES yields 1 dozen cupcakes

1 2/3 cup unbleached flour
1/2 teaspoon baking power
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, melted
2 egg whites
1/4 cup Greek yoghurt (vanilla or plain)
3/4 cup vanilla almond milk (or we used whole organic cow's milk)
2 teaspoons vanilla extract
seeds scraped from 1 split vanilla bean

Preheat oven to 175ºC/350ºF.  Line a muffin tin with 12 cupcake liners and set aside.

In a large bowl mix flour, baking powder, baking soda, and salt. On the stove over medium heat melt butter. Whisk in sugar. Then whisk in egg whites, yoghurt, milk, and vanilla extract. Stir until well combined.

Split vanilla pod down the middle and scrape seeds from both halves into batter.

Slowly add dry ingredients into wet until no lumps remain. Batter will be quite thick.

Divide batter evenly among 12 cupcake liners. Bake for 20 minutes or until set and just golden.

Allow to cool completely before frosting.


1 cup unsalted butter, softened to room temperature
4-5 cups icing sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
seeds scraped from 1 split vanilla bean
sea salt, to taste

To make the frosting, beat softened butter with an electric mixer for about 3 minutes until very smooth and creamy. Gradually add icing sugar, cream, vanilla extract, vanilla bean seeds, and pinch of salt while still mixing. Increase mixer to high speed and beat for 3 more minutes. If necessary, add more cream or icing sugar for desired consistency.

Adapted from this recipe right here.

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