First things first, I want to give a shout out to Stephanie at Wasabimon for the inspiration for these cupcakes. Stephanie is a fabulous food blogger with gorgeous photography and tons of great recipes, many gluten-free. I know plenty of people out there have gluten allergies, including my sister, so it's nice to have resources like Wasabimon out there.
No beating about the bush with this post, we're going to get right to it. The title is a mouthful as are the cupcakes. And OH, what a mouthful they are. Here's how to make your own.
Vanilla Bean Cupcakes
reproduced with permission from Rachel Rappaport, Coconut & Lime
- 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.
Vanilla Bean Buttercream Frosting
- 1 lb. confectioners' sugar
- 1/2 c. butter, softened
- 1 tsp. vanilla extract
- 1 Vanilla bean, scraped
- 3 tbsp. milk
Ganache (feel free to halve!)
adapted from Alton Brown, Food Network
- 3 tablespoons corn syrup
- 6 ounces heavy cream
- 12 ounces dark chocolate, chopped into small pieces
Bring it all together
After the cupcakes and ganache have cooled, fill a pastry bag fitted with a small star tip with the ganache. Push the tip all the way into the cupcake and gently squeeze the bag until the top of the cupcake rises and the ganache starts to push back. It will pop out of the top a bit. No problem. You'll be covering that up with the buttercream. Speaking of...
After filling all of the cakes, clean out the pastry bag and tip and fill with the buttercream. Pipe as you see in the photos, or in your preferred style.
Clean and dry your strawberries. Gently reheat your ganache in the microwave until it's just thin enough to allow for dipping. You don't want it too thin or warm, just just a few seconds should do it.
Take the berries by the tops, dip and swirl in the ganache. Let most of the extra to fall back into the bowl, then gently place the berry on top of the cupcake, pushing part way into the buttercream. The little bit of extra ganache will puddle on top of the frosting.
Pop in the fridge if not eating immediately. Remove from fridge at least 20 minutes prior to serving so that they're not cold.
Trust me. These are as good as they look. The cupcake recipe is so easy and oh-my-goodness delicious. It would be great with just about any frosting/flavor combo you can dream up. The ganache filling and dipped strawberries really put these over the top.