Double Vanilla Butter Cupcakes with Chantilly Cream

DifficultyIntermediate

This recipe was found on food52.com and it was adapted from Nielsen-Massey, whose vanilla bean paste and pure vanilla bean extract we use in the recipe. Remember the Chantilly cream is not a frosting so it won't be as sweet as you might think a cake topping aught to be, however it works well with this very rich buttery cake.

For one 8" round cake or 12 cupcakes
 1 cup granulated sugar, plus extra for dusting pan
 3 eggs, warmed slightly
 1 tsp vanilla bean paste, such as Nielsen-Massey
 2 tsp pute vanilla extract
 ¼ tsp salt
 1 cup flour
 14 tbsp butter, melted and cooled
Chantilly Cream
 1 cup heavy cream
 1 tsp vanilla bean paste
 ¼ cup powdered sugar

To make Chantilly Cream
1

Beat the heavy whipping cream, vanilla bean paste and sugar until stiff peaks form. Set aside

To make your batter
2

Preheat oven to 350° F. Line an 8-in round cake pan with parchment or cupcake pan with cupcake paper, grease the sides and base and dust with granulated sugar and set aside.

3

If your eggs are cold, place them into a bowl of hot water to warm them.

4

With a stand or hand mixer, mix eggs and sugar until pale yellow, approximately 4-5 minutes.

5

Add paste, extract and salt. Mix gently

6

Sift flour into the egg mixture, a little at a time to fully incorporate the flour into the batter.

7

Add butter gently into your batter. Mix thoroughly so no pockets of better are left.

8

Pour batter into cake pan or muffin tins.

9

Bake your cake for 35-40 minutes and the cupcakes for 20-30 minutes.

10

Run a knife around the edges of the pan and let cool. Dollop with chantilly cream and enjoy!

 

Ingredients

For one 8" round cake or 12 cupcakes
 1 cup granulated sugar, plus extra for dusting pan
 3 eggs, warmed slightly
 1 tsp vanilla bean paste, such as Nielsen-Massey
 2 tsp pute vanilla extract
 ¼ tsp salt
 1 cup flour
 14 tbsp butter, melted and cooled
Chantilly Cream
 1 cup heavy cream
 1 tsp vanilla bean paste
 ¼ cup powdered sugar

Directions

To make Chantilly Cream
1

Beat the heavy whipping cream, vanilla bean paste and sugar until stiff peaks form. Set aside

To make your batter
2

Preheat oven to 350° F. Line an 8-in round cake pan with parchment or cupcake pan with cupcake paper, grease the sides and base and dust with granulated sugar and set aside.

3

If your eggs are cold, place them into a bowl of hot water to warm them.

4

With a stand or hand mixer, mix eggs and sugar until pale yellow, approximately 4-5 minutes.

5

Add paste, extract and salt. Mix gently

6

Sift flour into the egg mixture, a little at a time to fully incorporate the flour into the batter.

7

Add butter gently into your batter. Mix thoroughly so no pockets of better are left.

8

Pour batter into cake pan or muffin tins.

9

Bake your cake for 35-40 minutes and the cupcakes for 20-30 minutes.

10

Run a knife around the edges of the pan and let cool. Dollop with chantilly cream and enjoy!

Double Vanilla Butter Cupcakes with Chantilly Cream

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