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Heavenly Vanilla Cupcake Recipe with Frosting from HEAVEN … that may make you think you are going to HELL. Marlena Boyd and Mark Mattern, MBA, CEC



Heavenly Vanilla Cupcake Recipe with Frosting from HEAVEN
… that may make you think you are going to HELL.
Marlena Boyd and Mark Mattern, MBA, CEC

Yield: 12 cupcakes
  • 3/4 cup (225 grams) granulated sugar
  • 1 vanilla bean
  • 1 cups (125 grams) cake flour, not self-rising
  • 1 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 cup (57 grams) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/3 cup (75 grams) full-fat sour cream
  • 1/4 cup canola oil or vegetable oil (60 ml)
  • 1 tablespoon pure (not imitation) vanilla extract
  • 1/3 cup (160 ml) whole milk
  1. Preheat oven to 350 F (175 C).
  2. In a small bowl, combine sugar and seeds from the vanilla bean.
  3. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
  4. In a medium-sized mixing bowl or bowl of a  KA stand mixer, mix together cake flour, baking powder, baking soda, and salt.
  5. Add the vanilla bean sugar and mix until well combined.
  6. Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
  7. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
  8. combine egg mixture to the flour mixture and beat on medium speed until just combined.
  9. Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don't worry, you didn't do anything wrong. It's supposed to be that way.)
  10. Fill until just over 1/2 full.
  11. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean
Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. ·  place on rack to cool.



Butter cream frosting to go with heavenly vanilla recipe
Marlena Boyd and Mark Mattern, MBA, CEC

Ingredients
  • 1 1/2 cup confectioners' sugar : you can add more until it reaches your liking 
  • 1/2 cup unsalted butter, room temperature
  • 2 teaspoons vanilla bean paste (add more to taste)
  • 1 tablespoon milk

Directions
  1. Mix together sugar and butter until they are blended and creamy.
  2. Add vanilla bean paste and milk and continue to beat for another minute.
  3. If desired, add more vanilla bean paste to taste, or more confectioners' sugar to make it stiffer.

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