While I was living in Brooklyn for about 2 months, I got a chance to bake for the Avidors family especially the young ones. It was such a joy to see them enjoying my cupcakes. Well, I don’t bake much cake as I do not have any young living at home any more. Just two of us and my husband does not like pastries. I do enjoy once awhile when I am in NYC. In the next few posting will be cupcake recipes. Hope this might interest you also.
Makes 18 cupcakes
4½ cups all-purpose flour
1½ teaspoons of baking soda
1½ teaspoons baking powder
1/8 teaspoon salt
1½ cups of buttermilk, room temp
2 1-inch piece of vanilla bean
3 large eggs at room temperature
3 egg yolks at room temperature
3 cups of vanilla sugar
1½ cups unsalted butter, room temperature
3 teaspoons of vanilla extract
Some colorful sprinkles
1 portion Vanilla Buttercream Frosting (See below)
Vanilla Buttercream Frosting
½ cup unsalted butter, softened
4½ cups powdered sugar
2½ tablespoons whole milk
2¼ teaspoons vanilla extract
In a medium mixing bowl with unsalted butter, powdered sugar and pulse on low speed with a handheld electric beater. Stir in 1½ tablespoons whole milk and vanilla extract. Gradually beat in just enough remaining whole milk to make frosting spreadable and smooth. If the frosting is too thick, add a few drop whole milk one at a time. If too thin beat in a little more powdered sugar to form a right consistency.
Preheat oven to 350°F. Line one 12-cup muffin pan tray and 6-cup muffin pan tray with cupcake liners, set aside.
Heat a saucepan with buttermilk over medium-low and bring to just simmers. Heat off and add the vanilla pod. Drain and set aside. Blend all-purpose flour, baking soda, baking powder and salt in a mixing bowl. Set aside.
Place the vanilla sugar and unsalted butter in a medium mixing bowl and beat on high speed until light and fluffy. Add eggs and egg yolks alternatively one at a time, beat thoroughly after each addition. Add half portion of the blended flour to the butter mixture and beat at low speed until combine. Then add half the vanilla buttermilk and continue the ingredients ending with the flour.
Fill the each muffin cup with ¾ full French vanilla batter and bake for 18-20 minutes. Remove from oven and cool on the pan for 5-7 minutes before transferring to the wire rack to cool completely before frosting.
Spread the Vanilla Buttercream Frosting on top of the cupcake and sprinkle some colored sprinkles.