Vanilla Bean Cupcakes with Vanilla Italian Buttercream Frosting filled

• Vegetarian

• Refrigerated

  • 4 Eggs

• Condiments

  • 2 tsp Vanilla bean paste

• Baking & Spices

  • 2 1/2 tsp Baking powder
  • 2 1/2 cups Flour
  • 2 cups Sugar

• Oils & Vinegars

  • 1/4 cup Oil

• Dairy

  • 1/2 cup Butter
  • 1 cup Milk

Found on createdby-diane.com

Ingredients

• 2 cups sugar
• 4 eggs
• 2½ cups flour
• 1 cup milk
• ½ cup melted, cooled butter
• ¼ cup oil
• 2½ teaspoons baking powder
• 2 teaspoons vanilla bean paste
• 4 egg yolks
• ½ cup sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 2 cups whole milk (separated ½ cup and 1½ cups)
• 4 tablespoons unsalted butter
• 2 teaspoons vanilla extract (I use Madagascar Bourbon Vanilla)
• 2 cups sugar (separated into 1 cup each)
• ¼ cup water
• 5 egg whites
• 1 pound room temperature (not soft) butter (cut into tablespoon pieces)
• 3 teaspoons vanilla extract (2 teaspoons Madagascar and 1 Orlando Natural Vanilla)

Directions

• In mixer bowl beat sugar with eggs until completely combined.
• Add flour, milk, butter, oil, baking powder and vanilla.
• Mix until creamy.
• Bake at 325 for dark pans (350 for regular) for 18-20 minutes
• In medium bowl, mix sugar, cornstarch and salt together, then add to it ½ cup milk and whisk smooth.
• In a small bowl mix egg yolks, then add them to the mixture and blend until creamy.
• In a small sauce pan, heat the remaining milk to a simmer. (small bubble s around edge, not a full boil)
• Slowly pour the heated milk into the egg mixture while whisking constantly. Allowing the egg mixture to slowly heat will prevent the eggs from scrambling. (you are tempering the egg mixture)
• Place the mixture into the saucepan and heat on medium low heat whisking until it comes to a boil and is smooth and creamy. This takes about 5 minute.
• Remove pan from heat, stir in butter and vanilla.
• Place pastry cream into a bowl and cover with plastic wrap, allow it to cool 15 minutes, then put it into the refrigerator to chill.
• Begin by separating the egg whites into the bowl that fits a mixer.
• Use the whisk attachment.
• Whisk the egg whites with 1 cup sugar until they form stiff peeks.
• in a small saucepan, bring the other cup of sugar and the water to a boil and allow the temperature to come to 245 degrees.
• Immediately remove pan from heat and drizzle the syrup mixture into the whipped egg whites mixture on medium speed.
• Once youve added all the syrup bring the speed up a bit and mix until the bowl is cool to touch. About 8-10 minutes.
• Place the flat paddle blade onto the mixer.
• Add the butter one tablespoon at a time with the mixer on high.
• I drape a towel over the mixer so it doesnt splatter everywhere.
• Keep adding the butter while the mixer is going, continue to mix until all butter is incorporated and the frosting is smooth and creamy.
• If it looks curdled, or thin keep mixing. It may take a few more minutes to become thicker and smooth.
• Add in vanillas, then pour into a container with a lid.