Originally I was going to make these vanilla cupcakes as rainbow cupcakes, but the batter was way too thick, so these are just regular vanilla cupcakes. I’ll be adding rainbow cupcakes at a later date. But these vanilla cupcakes were actually super yummy. As per vanilla cupcakes go, these probably have the most flavor out of any that I have ever tried. The only downfall was they were a little dry, so if you make these you might wanna add like 1 or 2 tablespoons of vegetable oil to the butter egg and sugar mixture before adding the flour and cream. Also, this recipe only makes about 12 cupcakes, so I doubled it to get 24 cupcakes out of this recipe. Other then that this recipe was really yummy. As per the frosting goes, it says it’s sweetened whipped cream frosting, but really it’s just whipped cream. I thought when I tried it that maybe the gelatin would add an extra thickness to the whipped cream to make it more frosting like, but it’s basically just normal whipped cream. It’s super yummy, don’t get me wrong, but just know it’s not going to be think like a frosting.
- 1/2 cup butter
- 1 egg
- 2 egg yolks
- 1 vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- teaspoon pure vanilla extract
- 1/2 cup whipping cream
Preheat oven to 350 degrees. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, beating on medium to high speed for 1 minute. Scrape sides of bowl. Add egg, egg yolks, vanilla bean seeds (or the 1 teaspoon vanilla extract), and the 1/2 teaspoon vanilla extract; beat until combined.
- 2 tablespoons cold water
- 1 teaspoon unflavored gelatin
- 2 cups whipping cream
- 1/2 cup sugar