Ingredients
¾cupall-purpose flour
¾cupcake flour
1½tspbaking powder
¼tspsalt
½cupunsalted buttersoftened
¾granulated sugarplus 2 tablespoons
1vanilla beandeseeded
1large large egg
2egg whiteslarge
1tspvanilla extract
⅔cupmilkanything but skimmed
¾cupbutternearly at room temperature, preferably ½ cup unsalted and ¼ cup salted
1vanilla beandeseeded
3cupspowdered sugar
2tbspheavy cream
½tspvanilla extract
Preparation
Preheat oven to 350 degrees F.
Line a 12-cup muffin pan with paper liners.
Sift all-purpose flour and cake flour into a medium mixing bowl. Add baking powder and salt and whisk 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and seeds of 1 vanilla bean until mixture is pale and fluffy.
Mix in egg then the egg whites one at a time.
Blend in vanilla extract.
With the mixer set on low speed, add flour in three additions alternating with ½ of the milk in two additions.
Remove bowl from stand mixer, scrape the sides of the mixture, then gently fold the batter with a spatula to until evenly combined.
Divide batter among paper lined muffin cups filling each cup ⅔ full.
Bake in the oven until a toothpick inserted into center comes out clean, about 17 to 20 minutes.
Remove from oven, then transfer cupcakes to a wire rack to cool.
In the bowl of an electric stand mixer, cream together butter and seeds of one vanilla bean until butter is fluffy.
Add in powdered sugar, cream and vanilla and whip until frosting is light and fluffy.
Once cupcakes are cook, frost with Vanilla Bean Buttercream Frosting.
Serve, and enjoy!
