This recipe goes with: Vanilla Bean Buttercream
- Servings: 24
- 1 cup unsalted butter, room temperature
- 2 cups sugar
- 4 large eggs, room temperature
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup milk
- 5 tablespoons of chopped fresh tarragon
Place the milk and 3 tablespoons of chopped tarragon in a saucepan over medium heat. Heat the milk until bubbles form around the rim.
Take off heat and let cool in the fridge.
Beat butter on high until soft for 30 seconds.
Add sugar. Beat on medium-high until light and fluffy.
Add eggs one at a time, beat for 30 seconds between each.
Whisk together flour, baking powder, and baking soda in a bowl.
Mix in the flour mixture then the milk mixture, alternating between the two and ending with the flour. Fold in the rest of the chopped tarragon.
Scoop into cupcake papers about 3/4 full.
Bake for 20-22 minutes at 350F or until a toothpick comes out clean.
These cupcakes taste better have spending the night covered in the fridge so the flavors have more time to meld. Vanilla bean and tarragon go great together and have a classy, adult flavor to them. They were a total hit at the office where I work, it seems tarragon and vanilla is that perfect pairing no one ever seemed to notice before, and I bet would make for wonderful flavors to add to fish and salads. The high society flavor of this cupcake is perfect for a bridal shower or maybe an afternoon get together with friends.
In the future I would also garnish them with some tarragon leaves, but ah well, next time.
This recipe was originally made for my blog, Vanilla Garlic. For other cupcake recipes and food essays, please check it out! Thanks!