Vanilla Bean Cupcakes with Whipped Vanilla Buttercream

These definitely are the most moist and fluffy vanilla cupcakes I have ever had. I think I ate about 6 or 7, and no I'm not kidding! God really did bless us when he created Vanilla!!
Anyway give them a go, you will not be disappointed. Also the original recipe (source: www.cupcakeproject.com) has you making your own Vanilla sugar, which you can get a tutorial off "You Tube" if you prefer that way. However I purchased Vanilla Sugar already made up for me. I have seen the sugar on the shelves at New World and Farro's (New Zealand).

I have added my staple Vanilla Buttercream. I use this buttercream almost every time I make Cupcakes, because you can easily add this and that to change the flavor depending on the Cupcakes you are making at that time.


Cupcake Ingredients: Makes approx 24-30.
1 cup of vanilla sugar (can be bought from Farro's Deli Supermarket)
1 3/4 cup plain flour

1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
60g unsalted butter
2 eggs
1/3 c sour cream
1/4 c oil (I used salad and cooking oil)
1tablespoon vanilla extract
2/3 c whole milk

Preheat oven to 150° Fan Bake. (See "The Oven" tab on my blog before starting your oven).
Sift plain flour, baking powder, baking soda, sugar and salt. Mix throughly and put aside.
Add the butter to your mixer and beat until light and fluffy, for about 2 minutes.
Then add the dry ingredients slowly. Because of the small amount of butter, the dry ingredients will make the mixture like bread crumbs, this is ok.
In a separate mixing bowl whisk together the eggs, sour cream, oil and vanilla extract, then slowly add this to the bread crumb mixture until just combined.
Then slowly add the milk until just combined. It will be very runny, which is perfect!
Fill your cupcake liners 1/2 way and bake for 10-15 minutes (depending on your oven).
Once the cake skewer comes out clean, the cupcakes are ready.
I always transfer them straight onto a wire rack to cool.

Once they are cool you can frost them!


Vanilla Buttercream Frosting
215g butter
950g icing sugar
2 tablespoons boiling water
1/2 c thickened cream
2 teaspoons vanilla extract

Cream butter for about 2-3 minutes until light and fluffy. Add 1/2 the icing sugar and the boiling water and mix until creamy. Add the remainder of the icing sugar, thickened cream and vanilla extract and beat until creamy. You made need a little more icing sugar, will depend on the consistency you are after.