We were going to a potluck at church and supposed to bring food. I don’t know why this always stresses me out but it does. I mean, what food? What will everyone want? What will work? What if I make something and it turns out disgusting?
It was especially difficult Saturday because I worked until 3 and then still had no idea what I was making. Time frame? We were leaving the house at 5. Uh oh. Ya know what? Food Network to the rescue. After numerous viewings of Cupcake Wars I realized that I could easily put together 24 cupcakes in 2 hours.
If I hurried.
These French Vanilla cupcakes are moist and very, very vanilla. Not boring, kiss-your-sister vanilla but seductive, exotic, fabulous vanilla. Deep, velvety, luscious vanilla.
I used Rose Chocolate Swiss Buttercream on half and Lavender Key Lime Swiss Buttercream on the other half. You can use any frosting you like but I am really hooked on Swiss Buttercream. It is very rich, not too sweet, and totally amazing flavor-wise. Try it at least once.
Recipe: French Vanilla Cupcakes
Summary: Deep vanilla flavor in a moist, perfect cupcake
- 1 cup unsalted butter, room temperature
- 2 cups of vanilla sugar
- 2 large eggs, room temperature
- 2 egg yolks, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon of baking soda
- Pinch of salt
- 1 cup of buttermilk, room temp
- 2 teaspoons of vanilla extract
- 1 1-inch piece of vanilla bean
- Preheat oven to 350F.
- Heat the buttermilk until it just simmers.
- Remove from heat and add the vanilla pod.
- Set aside.
- Beat butter and sugar on high until light and fluffy.
- Add eggs and egg yolks one at a time, beat thoroughly after each addition.
- Blend flour, baking powder, salt and baking soda, in a bowl.
- Cut open vanilla pod and scrape out seeds into the buttermilk. (You can dry the pod and use it to make vanilla sugar)
- Add vanilla to buttermilk
- Add 1/3 of the flour mixture to the butter mixture and beat on low until mixed.
- Add ½ the buttermilk.
- Continue to alternate the flour and buttermilk, ending with the flour.
- Scoop into cupcake papers about 3/4 full. Bake for 18-20 minutes.
- Cool and frost with desired buttercream.
You can replace 2 tablespoons of the buttermilk with vanilla brandy for a deeper flavor.
Cooking time (duration): 20
Number of servings (yield): 24
Meal type: dessert
Culinary tradition: USA (Traditional)
for 1 cupcake (without buttercream)
Fat 8.7 (saturated fat 5.2)
image: marye audet
These cupcakes are an intense vanilla and that means that you are only going to get the most intense flavor by using really good vanilla… It does make a difference. I use this vanilla and I just love it. Click on the image for more details.