August 19, 2006

Vanilla Bean Cupcakes

2 cups flour
1 cup sugar
3/4 cup milk
1/2 cup butter, at room temperature
1 egg, at room temperature
1 vanilla bean, cut length-wise
2 teaspoons baking powder
1 teaspoon salt


In a small saucepan, heat the milk and vanilla bean together until the milk just boils. Remove from heat and let cool for about 1 hour. Then remove the vanilla bean. Scrape out the seeds from the vanilla bean and add them to the milk. Discard the remaining bean pod. Meanwhile, preheat the oven to 350. In a medium bowl, whisk together the salt, flour and baking powder. In a large bowl, cream together butter and sugar until light and fluffy. Add egg and beat well. Alternately add the flour and milk mixture until well combined. Divide batter into about 20 lined or greased cupcake wells. Bake 15-20 minutes or until a toothpick inserted in the middle of the middle cupcake comes out clean. Cool on a wire rack and then ice.

My thoughts:
Today is my (27th!) birthday and my sweet husband made me these vanilla bean cupcakes. They are so bursting with vanilla flavor it is hard to even put into words their incredible vanilla-ness. He frosted them with pink cream cheese icing.