Cupcakes zijn een heuse rage geworden. Er is geen fashionable feestje die ze niet serveert en dat is te begrijpen. Niet alleen zien ze eruit om op te eten, ze komen ook nog eens in allerlei soorten, maten en smaken! Cheryl Porro’s blog Cupcake Bakeshop is mijn favoriet onder de cupcake blogs. Sinds 2005 deelt zij haar eigen recepten en foto’s. Een waarschuwing vooraf: Deze blog kan je niet bekijken zonder een enorme zoete eetbui te krijgen!
Aangezien ik dol ben op vanille is de 3 Vanilla Cupcakes With Vanilla Sea Salt mijn favoriete recept, maar er is méér dan genoeg inspiratie te vinden op haar blog. Ook niet vergeten: de enorme waslijst links naar andere food - dan wel cupcake blogs.
Op de website heb ik onderstaand recept gevonden voor 3 vanille cupcakes met vanille zeezout, ik kon het niet laten deze met jullie te delen! (Het is in Engels, maar je kunt er desnoods de vertaler op loslaten)
Recipe: 3 Vanilla Cupcakes With Vanilla Sea Salt
Vanilla Sugar1 vanilla bean, split
1 pound sugar
1. Split the vanilla bean but don’t scrape out the seeds. Put it with the sugar in an airtight container. Store in a cupboard for around 5 days or more. Shake it up once in a while.
3 Vanilla Cupcakes
20 regular cupcakes / 350 degree oven
20 regular cupcakes / 350 degree oven
3/4 cup (1-1/2 stick) unsalted butter, room temperature
1-2/3 cups vanilla sugar
2 large eggs, room temperature2-2/3 cups flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup + 2 tablespoons milk
1 teaspoon vanilla extract
1/2 vanilla bean, seeds scraped out
1. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
2. Add eggs, one at a time, beating until well combined.
3. Measure the flour, baking powder, and salt into a medium bowl and whisk to combine.
4. Measure out the milk and vanilla and stir to combine.
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Scoop batter into cupcake cups about 2/3’s full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.
Vanilla been Frosting
2 sticks (1 cup) unsalted butter, room temperature
1 package (8 ounces) philly cream cheese
2 teaspoons vanilla extract
¼ vanilla been, seeds scraped out
4-5 cups sugar
1. Using an electric mixer, beat the butter at medium speed until creamy.
2. Add the cream cheese and beat until combined.
3. Add the vanilla extract, vanilla seeds, and 3 cups of powdered sugar and beat at low speed, occasionally stopping to scrape the sides and bottom of the bowl, until light and fluffy. Add more powdered sugar to arrive at the consistency and sweetness you like.
2. Add the cream cheese and beat until combined.
3. Add the vanilla extract, vanilla seeds, and 3 cups of powdered sugar and beat at low speed, occasionally stopping to scrape the sides and bottom of the bowl, until light and fluffy. Add more powdered sugar to arrive at the consistency and sweetness you like.
Assemble
1. Frost each cooled cupcake with a healthy mound of frosting.
2. Top with vanilla sea salt or whatever you so desire.
Wij zeggen...eet smakelijk!!!
Geschreven door: Anne v.U.
hmm! lekker!
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