Vanilla Bean Cupcakes

Recipe adapted from Annie's Eats

Yield:  about 15 cupcakes/5 cups of frosting

Ingredients:

For the cupcakes:

1 1/2 cups cake flour

1 1/2 tsp baking powder

1/4 tsp salt

half of a vanilla bean OR 1 1/2 tsp vanilla bean paste

1/2 cup unsalted butter at room temperature

1 cup sugar

3 large eggs

1/2 cup plus 2 Tbsp buttermilk

1 1/2 tsp vanilla extract

For the frosting:

5 large egg whites

1 cup plus 2 Tbsp sugar

pinch of salt

1 pound (4 sticks) unsalted butter, at room temperature

2 tsp vanilla bean paste

Directions:

For the cupcakes:

Preheat the oven to 350 degrees F.  Prepare cupcake pan with liners.  Set aside.

In a medium mixing bowl, combine the cake flour, baking powder, and salt.  Whisk together and set aside.  Add the butter to the bowl of an electric mixer.  Add the vanilla bean paste with the butter, and beat on medium-high speed for 3 minutes, until light and creamy in color.  Scrape down the sides of the bowl and beat for one more minute.

Add the sugar to the butter mixture, 1/4 cup at a time, beating 1 minute after each addition.  Mix in the eggs, one at a time, scraping down the sides of the bowl after each addition.  Combine the buttermilk and vanilla extract in a liquid measuring cup.  With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated.  Scrape down the sides of the bowl and mix 15 seconds longer.

Divide batter between prepared liners, filling about 2/3 of the way full.  Bake 18-22 minutes or until a toothpick inserted in the center comes out clea.  Allow to cool for 5-10 minutes in the pan, then transfer to a wire rack to finish cooling.

For the frosting:

To make the frosting, combine the egg whites, sugar, and salt in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the sugar has dissolved and the mixture reaches 160 F (be patient! This takes a while.  Use a thermometer).

Transfer the mixture to the bowl of a stand mixer, fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.

Reduce speed to medium and add the butter, 2 Tbsp at a time, adding more once each addition has been incorporated.  Stir in the vanilla bean paste and mix just until incorporated.  Tint with gel icing color if desired.

Notes:

• Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate for up to a week or freeze for up to a month.  To use, bring to room temperature and beat until smooth again, about 5 minutes.