Vanilla Squared Cupcakes with Extreme Vanilla Frosting

 I adapted and perfected this beautiful recipe out of a necessity to have something to use at “dressy” events, such as showers, teas and such. My Vanilla Squared Cupcakes with Extreme Vanilla Frosting (recipe follows) is oh so delicious. It just screams PARTY!

According to Rick, the icing is, in his words, “to die for”. The deep concentration of vanilla in both the cupcakes and the icing make for a bold taste and is the key to the taste in this gorgeous, super yummy dessert. Even though this recipe is written to make full sized cupcakes, it would also work equally as well as mini cupcakes, a sheet cake or a layer cake by simply adjusting the baking times.

My flour blend produces a somewhat darker batter than I would have preferred. But, it works so well I hesitate to fix what is not broken.

Here is my cupcake recipe:

1 2/3 cups Jackie's Quick Bread Flour Blend (or flour choice)  (Please for link to recipe)

1 2/3 tablespoons King Arthur cake enhancer

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup butter (no substitutes), melted

2 large  egg whites

1/4 cup Greek yogurt

3/4 cup almond milk

1 tablespoon vanilla extract

1 vanilla bean, split and scraped

Here is how I made my cupcakes:

1. Line full size muffin tin with cupcake liners. Set aside.

2. Place flour, cake enhancer, baking powder, baking soda and salt in a medium-sized mixing bowl. Mix thoroughly; set aside.

3. Place butter in small saucepan over low heat. When melted, stir in sugar to slightly dissolved sugar. Transfer sugar mixture to large mixing bowl. Stir in egg whites, yogurt and vanilla. Add seeds scraped from one vanilla bean, combine thoroughly.

4. Add dry ingredients in small increments using a hand-held electric mixer on low speed to initially combine. Gradually turn mixer high; beat for 2 to 3 minutes until batter is smooth and silky.

5. Divide among 12 cupcake liners; place filled muffin tin in center of baking sheet. Set aside for 15 minutes to allow liquid ingredients to thoroughly absorb the moist ingredients.

6. Turn oven to 350 degrees Fahrenheit. After sitting for 15 minutes, place baking sheet in preheated oven. Bake for 28 to 32 minutes or until internal temperature of cupcakes registers 200 degrees Fahrenheit on an instant read thermometer.

7. Remove from oven and place on muffin tin on a wire rack for 10 to15 minutes or cook enough to handle. Remove cooked cupcakes from muffin pan; allow to cool completely, about an hour, on wire rack.

Here is my recipe for my frosting:

1 cup butter (no substitutes), softened to room temperature

4 cups confectioners sugar

1/4 cup heavy (whipping) cream

2 teaspoons vanilla extract

1 vanilla bean, split and scraped

Here is how I made my frosting:

1. Place softened butter in bowl of stand mixer. Beat on low speed until smooth. Gradually add confectioners sugar. Keep mixer on low speed until sugar is completely incorporated to prevent a "sugar" cloud from forming in the kitchen.

2. Add heavy cream, vanilla and seeds from second vanilla bean. Beat on high for about 3 minutes.

3. (Note:) The consistency of the frosting should be thick and creamy, not runny or dry. If the frosting is too thin, simply add additional confectioners' sugar; if the frosting is too thick, add heavy cream 1 tablespoon at a time.)

4. Gently spoon icing into pastry bag fitted with star tip. Holding bag at a 45 degree angle, place tip on outside rim of cupcake. Gently squeeze bag in a continuous motion making smaller and smaller circles until entire top of cupcake is covered with icing. Garnish with sprinkles of choice.

Servings: 12

Oven Temperature: 350°F

Preparation Time: 45 minutes

Cooking Time: 30 minutes

Inactive Time: 1 hour and 15 minutes

Total Time: 2 hours and 30 minutes

Nutrition (per serving): 314 calories, 229 calories from fat, 26g total fat, 70.3mg cholesterol, 275.9mg sodium, 32mg potassium, 18.9g carbohydrates, <1g 1.2g="" 18g="" fiber="" o:p="" protein.="" sugar="">

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

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