Vanilla, Vanilla

All week I have had a craving for a Vanilla Cupcake.

I have felt the need for something quiet, subtle and homey. Yes I could just snuggle up to Mr Love, he is all of the above, but his beardy chops are not the soft pillowy delight of vanilla buttercream. Sorry Mr L.

My other reason for this bakery craving is that I have just purchased some lovely plump long Vanilla Beans from my favorite store in Melbourne – The Essential Ingredient in Prahran. You would think that being a designer my favorite store would be the uber hard to find boutique featuring the latest womenswear wunderkind. Sadly no. It is this glorious epicurean delight tucked behind a food and flower market that for me is a transcendental experience. I love to poke about the spices and herbs. I drool over multicolored Kitchen Aids and richly glossy copper pans. Once I had come round from my cookware induced trance and exited the store I found that I was $100 poorer. As I no longer have any money for new clothes I will have to fashion some eye catching accessories from cinnamon quills and gelatin leaves to freshen up my old outfits. I will let you know how these go down at the office.

This recipe is super easy, the key is in the thorough creaming of the butter and sugar for a light crumb texture.

Ingredients:

175g butter, room temperature
175g raw caster sugar
Seeds from 1/2 long vanilla bean
3 large eggs, room temperature, beaten
175g self raising flour, sifted

Vanilla Buttercream:

120g butter, room temperature
250g icing sugar, sifted
Seeds from 1/2 long vanilla bean
1 – 2 tablespoons of milk

Preheat oven to 180 C. Line a 12 hole muffin/ cupcake tin in pretty pastel cases.

Beat the butter in a large bowl until it becomes really creamy and almost white in colour.
Mix the vanilla bean seeds into the caster sugar.
Add the caster sugar and vanilla bean mix bit by bit beating thoroughly so that the sugar has a chance to melt into the butter.
Dribble in the beaten egg while beating all the time, if you have taken lots of time in creaming the butter and sugar then mixture should not curdle. If it looks in danger of doing soon then add a tablespoon of the flour to stabilize it.
When all the egg is incorporated fold in the flour as gently as possible.
Spoon the batter into your cupcake cases and place in the centre of your oven for 12-15 minutes. The cupcakes are done when they are springy to the touch.

Leave them to cool down while you get on with the icing.
Cream the butter. Gradually add the sifted icing sugar, beating in the vanilla bean seeds between additions. Add a tablespoon or two of milk and keep on beating until the mixture is light and fluffy.

When the cupcakes are completely cool, top with buttercream using a rounded knife and decorate with sugar roses.

Enjoy a quiet moment of quiet sweet bliss whilst sampling your creation. Or scoff 2 of them standing up in the kitchen just as you’ve finished icing them….. A-hem………

Lemony x

Comments

  1. Alexandra Mathie says:

    As good as my wedding cupcakes you did for me Miss LL.x

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