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Mini Vanilla Bean Yellow Cupcakes with Creamy Chocolate Frosting • Nonstick baking spray
• 2 ½ cups cake flour
• 1 ¼ teaspoons baking powder
• ½ baking soda
• ½ teaspoon fine sea salt
• 1 ¾ cups pure can sugar, divided
• 10 tablespoons ( 1 ¼ sticks) unsalted butter , melted and cooled slightly
• 1 cup buttermilk
• 3 tablespoons vegetable oil
• 2 teaspoons of vanilla extract
• 1 vanilla bean, split and seeds scraped
• 6 large egg yolks
• 3 large egg whites
Creamy Chocolate Frosting
• 2 1/2 sticks unsalted butter, softened
• 1 cup confectioners' sugar
• 3/4 cup Dutch-processed cocoa
• Pinch of fine sea salt
• 3/4 cup light corn syrup
• 1 teaspoon vanilla extract
• 8 ounces semi-sweet chocolate melted and cooled slightly
• 1 teaspoon espresso powder
1. With an electric hand mixer, combine butter, sugar, cocoa and salt until smooth
2. Add corn syrup and vanilla extract, mix until combined
3. Then add the melted chocolate and espresso, mix until smooth and creamy
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Directions: 1. Preheat oven to 350 degrees Fahrenheit and spray mini muffin tins with liners and spray the liners with nonstick spray
2. In a large bowl, whisk flour, baking powder, baking salt and 1 ½ cups of sugar
3. In a medium bowl, whisk melted butter, buttermilk, oil, vanilla, vanilla beans and yolks
4. In a clean bowl, beat the egg whites at medium-high speed with an electric hand mixer until foamy, about 30 seconds then add remaining ¼ cups of sugar; continue to beat until stiff peaks just form, about 30 to 60 seconds
5. Mix the flour mixture and butter mixture together
6. Add the egg whites to the batter
7. Fill the cupcake molds ¾ full and bake until just firm, about 8 to 12 minutes
8. Let cool and frost with Creamy Chocolate Frosting
Recipe By: Food Network
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