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Fluffy and springy Vanilla Bean Buttermilk Cupcakes, topped with a Nutella Buttercream.
To make the vanilla bean buttermilk cupcakes, preheat the oven to 350ºF. Line 2-3 cupcake pans with baking cups. This recipe makes a little bit more than 24 cupcakes, so you might need to have a third cupcake pan ready.
In a small bowl, whisk together the eggs, vanilla bean paste, and buttermilk. Set aside until needed.
In the bowl of a stand mixer, mix together the cake flour, sugar, baking powder, and salt. Add the butter and beat until light and fluffy, about 3-4 minutes. Add the egg mixture in 3 additions, beating well in between in each addition and scraping the sides of the bowl as needed.
Divide the batter among the prepared baking cups, ONLY FILLING UP THE CUPS HALFWAY. This is important! The first time I baked these I filled them 2/3 of the way (like usual) and they over-rose and baked over the edges.
Place the cupcakes in the middle rack of the oven and bake until a toothpick inserted into a few cupcakes comes out clean, about 25 minutes. Allow the cupcakes to cool in the pan for about 5 minutes. Remove the cupcakes and place on a cooling rack to cool completely.
While the cupcakes are cooling, make the nutella buttercream. Cream the butter in the bowl of stand mixer fitted with the whisk attachment, about 5 minutes. Add the confectioner’s sugar and salt and mix, gradually increasing in speed, until the sugar is fully incorporated. Add the vanilla and whisk until the mixture is light and fluffy, about 5 minutes; you may need to stop the mixer and scrape down the sides of the bowl a couple times.
When the buttercream is fluffy, add the Nutella. Whisk for another 5-8 minutes until the nutella is fully incorporated and the buttercream is light and fluffy again.
Frost the cupcakes as desired. I placed the frosting in a piping bag fitted with a large closed star tip, and piped small circles on the top surface of each cupcake (starting from the middle of the cupcake working outwards). I also sprinkled some white chocolate sprinkles on top of each cupcake.
Recipe sources: cupcake recipe from Sky High and buttercream recipe adapted from Annie Eats, which was originally from Cooks Illustrated.
Banana cupcakes with Nutella and vanilla swirl buttercream.
Perfect for a summer picnic.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!