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Cuppie & Joe Vanilla Bean Cupcakes

Recipe: Vanilla Bean Cuppies with Buttercream Frosting

Last week was a whirlwind of butter, flour, sprinkles, and more butter with one cupcake class here in Oklahoma City and a second class at Carlton Landing. It was a busy weekend for me, but amidst the hustle and bustle are the moments where your mind rests while your hands are busy: you get into the rhythm of mixing batter or lifting hot cupcakes out of the pan while the aroma of freshly baked cake fills the room. Those are the moments I most enjoy. It was an added bonus that I got to enjoy those moments with some wonderful people. Thank you to everyone who attended the classes and a special thank you to Elizabeth Diefenderfer and Megan DeShazo for bringing their gifts to the table.

 

If you weren’t able to make it to the class, you can still make your own cuppies at home in your kitchen using these delicious recipes. Later this week, I’ll be posting a printable so you can print the recipe cards at home. Maybe you could even invite a few friends over and have a cupcake baking night of your own. It’s guaranteed to be a sweet time. Really, you can have your cake and eat it too. (Pun intended).

 

Vanilla Bean Cuppies

 

Recipe from Elizabeth Diefenderfer/Cuppies & Joe

 

1 cup unsalted butter, softened (2 sticks)
2 cups sugar
3 eggs
1 cup sour cream
2 teaspoons vanilla bean paste
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

 

{Step 1}

Preheat oven to 350 degrees. Line twenty-four muffin cups with paper liners, and set aside. Whisk together flour, baking powder, baking soda, and salt, and set aside.

 

{Step 2}

In a mixing bowl, cream butter; gradually add sugar and beat for two minutes until pale and fluffy. Add eggs, one at a time, mixing well after each addition. Scrape down sides of the bowl; add sour cream and mix until white disappears.

 

{Step 3}

Mix in flour mixture until it is incorporated and the batter is smooth. Stir in vanilla bean paste.

 

{Step 4}

Filled prepared muffin cups with about 1/4 cup batter. Bake until cupcakes are just golden, about 20 minutes. Let cupcakes cool in tins about 5 minutes, then remove onto wire racks. Let cool completely.

 

Buttercream Frosting

 

Recipe from Elizabeth Diefenderfer/Cuppies & Joe

 

1 pound unsalted butter (4 sticks)
8 cups powdered sugar
2 teaspoons vanilla extract
Heavy whipping cream

 

{Step 1}

In a mixing bowl, cream butter until light and fluffy. Gradually beat in powdered sugar until fully incorporated. Beat in vanilla extract.

 

{Step 2}

For vanilla, add heavy cream one tablespoon at a time until desired consistency is achieved. For other flavors, see below:

 

Chocolate Buttercream: Add 1 cup unsweetened cocoa powder and more cream until smooth.

 

Grapefruit Buttercream: Add the juice and zest of 1 grapefuit and eliminate the cream. Add 1-2 drops of red and yellow food coloring if desired.

 

{Tips from Elizabeth}

 

  • You can substitute Vanilla Extract for the Vanilla Bean Paste, but the paste is what gives the batter the little flecks of vanilla–it just adds a little something special. You can use Vanilla Bean Paste in place of Extract in anything and the amount is equal (1 teaspoon Extract = 1 teaspoon Paste). Vanilla Bean Paste can be hard to find – they don’t have it at Whole Foods or my Homeland (18th & Classen), but you can find it on Amazon. If you find it at a local grocery store, please comment below.
  • It is best to let your butter and eggs come to room temperature before you begin baking. If you don’t have time to let the butter and eggs sit out you can soften the butter in the microwave and let the eggs sit in a bowl of warm water for a few minutes to bring them to room temp.
  • Don’t overmix your batter.
  • Don’t overfill the muffin cups. Just over half is just right. If you want to get a good scoop, stop by Midwest Baker’s Supply on 10th and May. They have everything you need: paper liners, sprinkles, frosting tips and bags, and scoops for the batter. We used scoops with a red handle and it was just the right amount for each cupcake.
  • Baking time varies based on your oven. Check the cupcakes after 18 minutes, but they will probably need more time. They are ready when the cupcake spring back after you press down lightly on the top.
  • Frosting the Cupcakes: We used a 1B Wilton tip (available at Midwest Baker’s Supply). To prep the bag, just insert you tip into a disposable plastic frosting bag and cut the end of the bag so the tip fits down in the opening. It is helpful to place the bag in a pitcher or vase and fold the edges over the vase so it’s a little easier to fill up. Twist the top of the bag closed and, when you are frosting, apply pressure from the top so the frosting doesn’t overflow out of the top of the bag.

1 Comment

  • Veronica

    02.07.2014 at 18:10 Reply

    What a beautifully informative recipe and blog post! Thank-you for Elizabeth’s delicious recipe and all the technique and sourcing info! I feel you can judge a cupcake shop by its vanilla cupcakes and I love this confirmation of her hand-crafted approach. Veronica, Territory Magazine editor

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