Vanilla Bean Buttercream

Vanilla Bean buttercream is one of my go-to's.  It's delicious on any classic cupcake but it also serves as a palate teaser tasting just like ice cream! So any time you're looking to make a cupcake that would taste great "a la mode" but don't want to worry about having to continuously scoop ice cream, try this trick instead!

Here's what you'll need:
1.5 sticks of butter (room temperature)
4 c. powdered sugar
2 tbs. whole milk or heavy cream (do NOT use skim -- it will make it runny)
1.5 tbs. vanilla extract
Seeds of one whole vanilla bean


Begin by creaming your butter and gradually add 2 c. of powdered sugar, 1/4 c. at a time.  Next, add 1 tbs of the milk or cream and your vanilla. Then continue to add the rest of your powdered sugar, 1/4 c. at a time, and finish with your final tbs. of milk or cream.

When it's reached a desired consistency, slice your vanilla bean right down the middle, lengthwise.  Take your knife and glide it along each half of the bean to seemingly flatten it while pulling the seeds and adding them to the buttercream.  Continue mixing until the seeds have fully integrated in to the frosting.

Voila!  Pipe or frost it on to your favorite cupcake for that "a la mode" taste.  It's pictured here on my delicious Root Beer Float cupcakes! Notice how you can see the vanilla bean seeds?

What's your favorite "go-to" frosting? Chocolate? Cream cheese?  If you have a recipe blog, share your favorite recipe posts with us here!

Strawberry Shortcakes

I don't always actually eat my cupcakes.  Usually I reel PID in as a taste-tester and lick an empty bowl here and there to ensure everything's in order.  But with these, I simply couldn't say no.

Diet, I beseech thy forgiveness as I indulge in my own Light 'n' Fluffy Strawberry Shortcakes!

Here's what you'll need for the Cupcakes (12 yield)

3/4 c. powdered sugar

1/2 c. cake flour

3/4 c. egg whites (about 6)

1/2 c. granulated sugar

3/4 tsp. vanilla extract

1/4 tsp. almond extract

1/2 tsp. cream of tartar

1/4 tsp. meringue powder (optional)

dash of salt

Preheat your oven to 375 degrees (note, this is hotter than for normal cupcakes which are typically baked at 350).  In a small bowl, combine your powdered sugar, flour and meringue powder and set aside.  Beat the egg whites at medium speed for 1 minute, then add in the tartar.  Beat at medium-high speed and gradually add in the granulated sugar, then the vanilla, then the almond extract, then the salt. Let this mixture beat at medium-high for about 5 minutes or until it starts looking like a meringue and begins to peak.  Gradually begin to mix in the flour/powdered sugar mixture until smooth.  It should look, feel and taste much lighter than your typical cupcake mix.

Spray cupcake tin with Baker's Joy (aka my best friend) and fill each tin to the very top with the mixture. Drag a knife through each tin to break up any air bubbles, then flatten the mixture so there are no peaks.

Bake 35-40 minutes or until golden brown.

Here's what you'll need for the Whipped Cream Icing:

1 c. heavy whipping cream

1/4 tsp. meringue powder

2/3 c. granulated sugar

Beat the cream on high and gradually sprinkle in the meringue powder. When it starts to peak, gradually add in the sugar. Continue beating on high for about 4-5 minutes and you're done! Easy peasy, lemon squeezey!

Here's what else you'll need:

1 container of fresh strawberries save 12 small berries whole, chop the rest

1 container of Breyers Strawberry Ice Cream (or your favorite brand -- just make sure it's got the delicious chunks in there)

After your cupcakes have cooled, use a cupcake corer (or a spoon, or knife, or whatever you've got handy...) to core a substantial chunk out of the center of the cake.

Then, take a few chunks of your chopped strawberries and set them in the bottom of the cored center. Take a spoonful of your strawberry ice cream and scoop it on top of the chopped strawberries, smoothing it out over the top of the cupcake.

If you'd like, drop a few more chopped strawberries on top of that. I didn't -- but after tasting it was thinking it might be good! Then, either with a piping bag or a spoon, ice your cupcake.  As a garnish, take one of your remaining full strawberries and slice it three times up the center, then twist it out in to a fan. Voila!

Now for the best part...... TAKE A BITE!  I assure you, you won't be sorry!