White Chocolate & Vanilla Bean Cupcakes

• Produce

  • 1 Lemon, zest of large

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 3 tsp Baking powder
  • 5 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 Pinch Salt
  • 1 Sees from 2 small or 1 large vanilla bean
  • 1 1/3 cup Sugar
  • 8 1/2 tsp Vanilla
  • 1 oz White chocolate
  • 12 oz White chocolate, good quality

• Dairy

  • 3 3/16 cup Butter, unsalted
  • 2 tbsp Heavy cream
  • 1/2 cup Heavy whipping cream
  • 3 1/2 oz Marshmallow cream
  • 1/2 cup Milk

Found on lemon-sugar.com

Description

Ingredients

• 1 cup (2 sticks/16 Tbs) unsalted butter at room temperature
• 1 and ⅓ cup sugar
• 6 large eggs, room temperature
• 2 teaspoons vanilla extract
• Sees from 2 small or 1 large vanilla bean
• Zest of 1 large lemon (I omitted this)
• 3 cups all purpose flour
• 3 teaspoons baking powder
• ½ teaspoon salt
• ½ cup milk
• 3.5 oz marshmallow cream
• 3 Tablespoons unsalted butter, at room temperature
• 2 Tablespoons vanilla
• 1 oz melted white chocolate
• 2 Tablespoons heavy cream
• 2 cups (4 sticks) unsalted butter, softened
• 5-6 cups powdered sugar (or more, depending on desired consistency)
• Pinch of salt
• 12 oz. good quality white chocolate, chopped
• ½ cup heavy whipping cream
• ½ teaspoon vanilla extract

Directions

• Preheat oven to 350 degrees F. Prepare cupcake tins with liners.
• In the bowl of your stand mixer, beat butter and sugar until pale in color and fluffy, about 5 minutes.
• Add the eggs one at a time, beating well after each addition.
• Add vanilla bean and vanilla extract, beat just until combined.
• In a separate bowl, whisk together lemon zest (if using), four, baking powder and salt.
• Measure out milk and set aside.
• Add ⅓ of the flour mixture to the batter, and beat just until combined.
• Add half of the milk and beat until combined.
• Add half of the remaining flour, beat to combine.
• Add the rest of the milk. Beat to combine, and add the rest of the flour. Beat to combine.
• During the process, scrape the bowl as needed.
• Fill cupcake papers ½ to ⅔ full, and bake 17-20 minutes or until cake tester comes out clean. Dont overbake.
• Cool on a wire rack for 2 minutes, then remove from pan and cool completely before frosting. Prepare cupcakes for filling using the cone method
• Melt chocolate in a double boiler or in microwave, then cool slightly.
• Combine all ingredients in a medium bowl, and beat until smooth and fluffy.
• Spoon about a teaspoon of filling into each cupcake, then replace the cone.
• Prepare frosting.
• Melt white chocolate and set aside to cool.
• In the bowl of a stand mixer using the paddle attachment, beat butter until smooth and fluffy.
• Add powdered sugar, salt, vanilla and melted chocolate.
• Beat until completely combined, then add heavy cream.
• Beat until light and fluffy, about 5 minutes.
• Frost cupcakes as desired. Garnish with shaved white chocolate.