Very Vanilla Bean Cupcakes With Vanilla Bean Frosting
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
2 teaspoons of vanilla extract
1/2 vanilla bean
Preheat oven to 350 degrees.
Line 24 cupcakes
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition.
Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat.
Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
Toast vanila bean in toaster oven for 30 seconds, this makes it easy to remove the insides. With a sharp knife halve vanilla bean lengthwise, then scrape the seeds directly into the batter mixture, mixing to combine
Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
9)Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.