Vanilla Bean Cupcakes with Madagascar Chantilly Cream
Recipe & Styling Mari Loewen, Photography Ross Cornish
Delicious and fabulous with Madagascar vanilla bean, so good!
Ingredients
1 cup butter, softened
1 cup sugar
1⁄2 teaspoon vanilla seeds of 1 vanilla bean
2 eggs
1 1⁄2 cups all-purpose flour
1⁄2 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1⁄2 cup milk
Chantilly cream
2 cups whipping cream
2 teaspoons Madagascar vanilla bean paste
1⁄2 cup icing sugar
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Preheat oven to 350°. In the bowl of an electric mixer, cream butter, sugar and vanilla seeds until light and fluffy. Add eggs one at a time and beat well. In another bowl, sift together dry ingredients and add dry mixture and milk alternately to butter mixture a little at a time and mix until incorporated. Spoon mixture into muffin tins lined with cupcake papers 3⁄4 full. Bake 15-20 minutes. Makes 12.
To make icing, with the electric mixer, whip cream and vanilla paste on high speed until cream becomes thickened slightly. Sift in icing sugar and whip again for a few seconds until incorporated. Be careful not to over whip, cream will quickly curdle. Spread generously on cooled cupcakes with spatula.
