Sunday, March 6, 2011

.Vanilla Bean Cupcakes.

So this is what I did today amongst babysitting a sick boy. aka. the husband.
Poor Baby.
He was running a pretty high fever of 39 degrees (that's what the thermometer was reading as it was glowing in bad 'red' color zone), and I basically was his beck-and-call girl.
I can't lie and say that I don't love being his little nurse though. There's just something so nurturing and loving about it. All wifey.
After dinner however, I was craving these lovely cupcakes that I saw over at Sophistimom.
Mine didn't turn out quite as beautiful as her's did, but they where pretty tasty and super easy to make. Just throw everything together in a bowl and off you go.
Adapted from the original recipe with my notes in brackets.
Enjoy.
Vanilla bean Cupcakes
1 2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 stick butter, melted
1 egg
1/4 cup sour cream
3/4 cup milk
1 1/2 teaspoons pure vanilla extract
seeds scraped from one vanilla bean (these can always be left out, and the cupcakes will still be delicious...but the seeds look so pretty!)
1. Preheat oven to 350 degrees. Line a standard muffin tin with cupcake liners. Combine all ingredients in a food processor fitted with the blade attachment. Fill cupcake liners slightly more then halfway full.
2. Bake for 15 minutes, or until center cupcakes bounce back when touched (*Mine had to cook like an extra 10 minutes, so make sure that the middle isn't gooey or it won't taste yummy). Transfer to a wire rack and let cool completely. 
3. Frost with strawberry buttercream.
Strawberry Buttercream
3-5 large strawberries at room temperature

1 stick butter, at room temperature
1/2 teaspoon pure vanilla extract
3-4 cups powdered sugar
1 tablespoon heavy cream
1. In a food processor, pulse strawberries until pureed. Add in butter and vanilla, and about 2 cups of the sugar (*My food processor is small, and wouldn't fit all this, so I just used a hand mixer and it turned out pretty good). Pulse until well combined. Incorporate cream. Add in small amounts of powdered sugar, pulsing after each addition, to reach the desired consistency. Frosting should be smooth and soft, yet hold its shape. (Mine was much to runny, mainly because I thought the icing was getting to sweet with all the icing sugar, so I didn't add it all & it turned out to be more of a glaze. Tasty and delicious glaze though!)
xo

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