Category Archives: Sauces and Frostings

Chocolate Irish Car Bomb Sundae

Posted by Lindsey @ Baking Bytes in Candy, Celebration/Holiday, Dessert, Ice cream, Sauces and Frostings and tagged with , , , , ,

Oh yeah, you read that title right. Irish Car Bomb Sundae. Mixing alcohol and ice cream like a pro. If you’ve been reading awhile, you know that alcoholic ice cream isn’t a new thing here (Baileys and chocolate ‎Kahlúa have both made appearances) but this, this takes it to a whole new level. Note: if you don’t want the whole back story, skip the next four paragraphs.

Whilst planning my baking adventures Sunday morning, I realized we were getting quite close to St. Patrick’s Day. And due to this planning fail, I also realized yesterday was my last usual posting day before the holiday. The mint brownies I had planned would work, true, but I wanted something a bit more festive, a bit less overdone. In my head, Guinness is the most quintessential St. Patty’s Day beverage, making the Irish Car Bomb the most quintessential (although not very politically correct) cocktail of the day. Personally I’m not a fan of Guinness, and anything that curdles while you’re drinking just sounds like a terrible idea, but I’d seen ICB-inspired desserts before that sounded awesome, like cake and donuts. That’s when it hit me: ice cream!

Guinness Chocolate Ice Cream {{Baking Bytes}}

Two years ago a delightful coworker and friend made the team Guinness chocolate milkshakes. (At work. Before 11am. It was awesome.) Even as someone who doesn’t care for Guinness, I found them delicious. And so, the chocolate ICB sundae began to take shape. Guinness chocolate ice cream, of course, Baileys whipped cream, of course, but how to work in the whiskey? It was a terrible dilemma to be sure. Coincidentally, an entirely different friend posted recently about making whiskey dulce de leche. Whiskey caramel it is!

Whiskey Caramel Sauce {{Baking Bytes}}

Unfortunately, it was after 11am on Sunday when I had this revelation and so there was not enough time to create this concoction before my usual Monday post schedule. Be that as it may, I made the brownies, walked to the store for Guinness (twice, due to forgetting my ID the first time), and began the journey towards bliss.

Modifying my chocolate ice cream recipe was easy enough, so I got that into the freezer between brownie layers and cleaning and searching for whiskey caramel recipes. Having never actually made caramel before I was a bit nervous, but figured now was as good a time as any to give it a try. After finding a recipe and checking my cupboards for the ingredients (we only had Scottish whisky but…shhh. I’m sorry Colby.), I filed it away to make the next day. Normally I rarely do blog things after work, because I’m tired and hungry and just generally more of a mid-afternoon baker. However, my sheer excitement about this recipe resulted not only in making the remaining layers, but photographing everything and writing this post all in the same evening. Phew. But it’s worth it, oh so worth it.

Chocolate Irish Car Bomb Sundae {{Baking Bytes}}

Smooth and creamy chocolate ice cream accented by the unmistakable flavor of Guinness beer, topped with a relatively light Baileys whipped cream, and drizzled with a caramel brilliantly highlighted with whiskey. None of the flavors are individually overwhelming and they all combine together in sundae perfection. Not a dessert for the fainthearted, a small portion goes a long way. I wouldn’t personally eat the amount shown in my photos, for what it’s worth.

All three recipes are easy-peasy and come together quickly, minus chilling time. Very beginner friendly but fun for an experienced cook as well, and also extremely delicious. Which, let’s face it, that’s really the important aspect here. They are also easy to adjust to taste. Feel free to adjust the cocoa powder or Guinness a bit, and use more or less Baileys in the whipped cream. I can’t vouch for how adjusting the whiskey in the caramel would work, but I expect it would be just fine to add a little more or less. It is not super pronounced, which I felt was perfect. I made only a half batch of the original caramel recipe, so double mine if you want lots of leftovers or you’re feeding a crowd.

Chocolate Irish Car Bomb Sundae {{Baking Bytes}}

Need I say more? Really, the photos speak for themselves. I’m not even sure why you’re still reading instead of out shopping for ingredients.

Chocolate Irish Car Bomb Sundae {{Baking Bytes}}

If you’re looking to impress yourself (or I guess some other people) for a St. Patrick’s Day party this year, look no further. Below, find the recipes for Guinness chocolate ice cream, Baileys whipped cream, whiskey caramel sauce, and instructions for the Irish Car Bomb sundae. Make one, make them all. Anything here is a great addition to any evening, but the trifecta is sure to wow.

And if you’re curious, the mint brownies will be up here next Monday, March 16th.

Guinness Chocolate Ice Cream {{Baking Bytes}}

Guinness Chocolate Ice Cream

Makes about 5 cups

Ingredients

1 cup heavy cream
1 cup Guinness beer
1/2 cup half & half
1 cup sugar
1/4 – 1/3 cup cocoa powder
1 tsp vanilla

Directions

  1. Combine all ingredients in a blender and blend until well combined and smooth.
  2. Place mixture in the fridge until completely chilled (temp should be less than 40 degrees Fahrenheit.)
  3. Chill a glass or other freezer-safe, lidded bowl in the freezer while you churn the ice cream according to your ice cream maker’s directions.
  4. Transfer ice cream to bowl and return to the freezer for at least 4 hours before serving. (Freezer time is not optional with this recipe.)

Baileys Whipped Cream {{Baking Bytes}}

Baileys Whipped Cream

Adapted from The Cupcake Project
Makes about 3 cups

Ingredients

1 cup heavy whipping cream
1/4 cup sugar
2 Tbsp Baileys Irish cream liqueur

Directions

  1. Using an electric mixer (whisk attachment for a stand mixer) beat the cream and sugar until very soft peaks form.
  2. Gently stir in the Baileys until just incorporated.
  3. Continue beating the cream until soft-medium peaks form (or whatever consistency you like).
  4. Serve immediately, storing leftovers in an air-tight container in the fridge.

Whiskey Caramel Sauce {{Baking Bytes}}

Whiskey Caramel Sauce

Borrowed from Epicurious
Makes about 1/2 cup

Ingredients

1/2 cup granulated sugar
2 Tbsp water

3 Tbsp Irish whiskey
2 Tbsp heavy cream
1/8 tsp salt

Directions

  1. In a small or medium heavy saucepan, bring sugar and water to a boil over medium heat, stirring until sugar dissolves.
  2. Boil without stirring until syrup begins to look golden, about 5-7 minutes.
  3. Continue to boil, stirring occasionally, until color deepens to a rich caramel color. (It make crystallize somewhat during steps 2-3, that’s normal.)
  4. Remove from heat and stir in remaining ingredients. Mixture will splatter so be careful! If the caramel has hardened, return to heat briefly.
  5. Stir caramel until it is smooth and of even color, allowing to cool for a few minutes before serving. Store any leftovers in a sealed container in the fridge and reheat in the microwave in very small time increments – it is quick to boil over.

Chocolate Irish Car Bomb Sundae {{Baking Bytes}}

Chocolate Irish Car Bomb Sundae

Ingredients

Guinness Chocolate Ice Cream
Baileys Whipped Cream
Whiskey Caramel Sauce

Directions

  1. Swirl caramel sauce on the inside of a glass or bowl. (optional)
  2. Scoop in desired amount of ice cream, top with whipped cream, and swirl additional caramel sauce over the whole shebang.
  3. Enjoy immediately and try not to enter a sugar coma.

Champagne Layer Cake

Posted by Lindsey @ Baking Bytes in Baking, Cake, Celebration/Holiday, Dessert, Sauces and Frostings and tagged with , , ,

Champagne Cake {{Baking Bytes}}I hope you cherished or survived your Valentine’s Day, depending on where you stand with the so-called holiday. My anniversary with M happens to fall on this overly Hallmarked date and on that Saturday we celebrated six years together. We celebrated with a bike ride given the ridiculous lack of winter but it was a wonderful day nonetheless. M makes dinner (usually Swedish meatballs; yum) and I make a layer cake.

Champagne Cake {{Baking Bytes}}

I’ve made chocolate and raspberry and peanut butter and chocolate, as well as other delicacies not featured on this blog, and all were very delicious. This year, however, I was looking for something different. I perused Pinterest and implored the masses on Facebook, and happened across a scrumptious-sounding champagne cupcake on Sprinkle Bakes. Obviously I was looking to build a layer cake and not cupcakes, but the recipe looked easily adaptable. Just in case, I questioned Heather, the brilliant author of SB. Not only is she a brilliant blogger, but she’s a delightful person and promptly assuaged my very minimal doubts. Next step: buy champagne!

Champagne Cake {{Baking Bytes}}

I chose a bottle of Barefoot Bubbly Pink Moscato Champagne, because I like Barefoot wine and a sweet champagne seemed like a solid plan. As a bonus, the reduced champagne in the frosting tinted it a very pale pink which I felt was appropriate given the occasion. Although it seems like a lot of steps, each part of this cake came together easily and could definitely stand on its own. Together, however, they create a supremely champagne experience without feeling like you’re getting drunk off dessert. (Not that getting drunk off dessert is necessarily a bad thing. Pudding shots, amiright?)

Despite having nearly the entire bottle within the various pieces, it’s still a fairly light cake. The taste of champagne is definitely prominent but not overwhelming, and I felt it was a welcome change to the usual chocolate confections. I think M was a little disappointed it’s not the kind of cake you pair with ice cream, but I promised to make it up to him on his birthday.

Champagne Cake {{Baking Bytes}}

A soft crumb and a custard filling enveloped in a fluffy frosting make for a textural dream in addition to the totally different but amazing flavor. It would be an especially lovely ending for a dinner party if you’re a classy folk but would be great for any special occasion. If you’re looking to switch it up from all the usual flavors, this is the cake for you.

Champagne Cake {{Baking Bytes}}

Champagne Cake

Adapted from Sprinkle Bakes
Makes one 9″ cake

Ingredients

1 cup butter, room temp
2 cups granulated sugar

4 eggs
2 tsp vanilla

3 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

1 cup sour cream
1 cup champagne

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Butter and flour two 9″ cake pans, lining the bottoms with parchment paper. (Butter and flour the paper as well).
  2. Cream  together butter and sugar in the bowl of a stand mixer until light and fluffy.
  3. Add eggs one at a time, mixing completely after each one. Mix in vanilla.
  4. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  5. In another bowl, whisk together champagne and sour cream. Mixture will be fizzy.
  6. Starting and ending with the flour, alternate adding it and the sour cream mixture to the stand mixer. Batter will be thick.
  7. Divide evenly between prepared cake pans (about 3.5 cups of batter per pan) and bake for 30-35 minutes. Cake will brown but that’s okay! Allow to cool for 10 minutes in the pan, then remove to a wire rack to cool completely. Freeze completely cooled cake layers for 30 minutes or until ready to use.

Champagne Cake {{Baking Bytes}}

Champagne Cream Filling

Makes about 2 cups

Ingredients

1/4 cup heavy cream
1/2 cup champagne
1/4 cup + 1 Tbsp sugar

1/4 cup heavy cream
2 Tbsp cornstarch
1 egg + 2 egg yolks

2 Tbsp unsalted butter
1 tsp vanilla

Directions

  1. Combine 1/4 cup heavy cream, champagne, and sugar in a medium sauce pan. Bring to a boil over medium-high then remove from heat.
  2. In a small bowl, whisk together 1/4 cup heavy cream and cornstarch, then mix in the eggs and egg yolks.
  3. Slowly stream in one third of the hot champagne mixture, whisking constantly so the egg doesn’t cook.
  4. Bring the remaining champagne and heavy cream mixture to a boil again, then stream in the egg mixture, whisking constantly until it thickens to a pudding-like consistency.
  5. Remove from the heat and stir in butter and vanilla.

Champagne Cake {{Baking Bytes}}

Champagne Buttercream Frosting

Makes just enough for one 9″ double-layer cake

Ingredients

1 cup champagne

1 cup butter, room temp
2 1/2 cups powdered sugar

1 Tbsp champagne

Directions

  1. In a small saucepan over medium-high heat, reduce 1 cup of champagne to 2 tablespoon. Pour into a small bowl and allow to cool.
  2. Add butter and sugar to the bowl of a stand mixture and mix briefly by hand to incorporate the sugar.
  3. Cream together with the whisk attachment until mixture is well combined and fluffy, scraping the bowl once or twice as necessary.
  4. Mix in reduced champagne and additional tablespoon of champagne from the bottle.

Assembly Instructions

Ingredients

2 champagne cake layers
1 batch champagne filling
1 batch champagne buttercream frosting1 

Directions

  1. Prepare a cake board, trimming if necessary.
  2. Level cake layers. Place a small amount of frosting on the cake board and gently press one cake layer on top.
  3. Evenly spread desired amount of filling on the cake (I used the whole batch), then gently press the second layer on top (cut side down) making sure it’s level. Then use a spatula (or your finger) to ensure the edges are smooth.
  4. Spread and/or pipe the frosting on the cake, and decorate as desired.

Notes

1 This was barely enough frosting to spread on the cake. If you intend to do any piping or you like a lot of frosting, I recommend making 1.5 batches.

Overnight Baked French Toast & Blueberry Sauce

Posted by Lindsey @ Baking Bytes in Baking, Breakfast, Celebration/Holiday, Sauces and Frostings and tagged with , , ,

Hello hello! It’s 2015! Fun fact, the year 2030 is now closer than the year 1999. Crazy.

I was originally intending to start off the year with a savory dish to contrast the sugar overload that is December, but I changed my mind. If you want savory, I suggest you look at last year’s post.

Overnight Baked French Toast & Blueberry Sauce {{Baking Bytes}}

I was lucky enough to be able to take two weeks off work over the holidays, so I spent Christmas at home in Alaska. Unfortunately, Alaska forgot it was winter and didn’t have any snow, so no skiing for me, but I did run over 20 miles that week, my highest mileage week of the year. And I’ve got lots of skiing in since returning to Montana.

Prior to this trip, I’d been eyeing this recipe for well over a month but never had a good reason to make it. I sneakily offered to make breakfast for Christmas Day, and I don’t think anyone minded. I made a substantially less sweet version than the original and I thought it was the perfect amount of sweetness, especially if you’re planning to serve it with regular pancake syrup. I made a quick blueberry sauce as a topping and I’m pretty sure I’ll never eat it any other way. Well, maybe a different fruit. I bet blackberry would be awesome too.

Overnight Baked French Toast & Blueberry Sauce {{Baking Bytes}}

In any case, this is a great meal for the holidays as it doesn’t require much time in the morning, but it would be equally great any time of the year. Just make sure you leave enough time in the morning for it to bake to your desired consistency. and you’re good to go. (You can always put it in the oven and go back to bed for an hour, I won’t judge.) We had it with a side of scrambled eggs and bacon for a well-rounded meal.

Oh yeah: Blueberry sauce. This stuff is super easy and super delicious, so you should definitely make a batch while the French toast is baking.

Overnight Baked French Toast & Blueberry Sauce {{Baking Bytes}}

Also: The French toast reheats decently well, but if you don’t have enough people to eat a 9×13 baking dish you can certainly halve the recipe. Or you can split the full recipe between two 8×8 pans and put one of them in the freezer after they’ve refrigerated overnight. Just let it thaw in the fridge the night before and bake as normal (although perhaps a little bit longer depending on how cold your fridge is.) The 8×8 pans bake for roughly the same amount of time as the 9×13 pans.

If you’re looking to please a crowd with very minimal effort, this is definitely the recipe for you! Or if you’re just looking to please yourself, even better. Just try not to eat the whole pan at once.

Overnight Baked French Toast

Adapted from The Pioneer Woman
Serves 8-12

Ingredients

1.5 lbs sourdough bread1 
8 eggs, lightly beaten
2 cups milk
1/2 cup heavy cream
1/2 cup sugar
2 Tbsp vanilla extract
2 tsp cinnamon

Directions

  1. Grease a 9×13 baking dish.
  2. Tear or cut bread into bite-sized pieces and spread evenly into the pan.
  3. In a large bowl, whisk remaining ingredients until completely combined. Pour liquid gently and evenly over the bread.
  4. Cover dish tightly with plastic wrap and store in the fridge overnight.
  5. Preheat oven to 350 degrees Fahrenheit.
  6. Retrieve dish from the fridge and use a large spoon to gently stir the mixture, so as to put the wetter pieces on top and the drier ones toward the bottom.2
  7. Bake 45-75 minutes (shorter time for closer to the texture of bread pudding, longer for a crispier texture.)3
  8. Serve immediately with toppings of choice.

Notes

1 You must use sourdough or some other kind of very dense bread.
2 This is not strictly necessary, but I found the texture to be more even throughout the dish after stirring.
3 I baked mine for just over an hour to avoid it being wet in the middle, although it was still quite soft. I will likely plan for 70 minutes in the future. If you think it’s getting too crispy on top, you can cover the pan with tinfoil for the last 20 minutes or so, but I haven’t found this necessary.

Blueberry Sauce {{Baking Bytes}}

Blueberry Sauce

Borrowed from My Baking Addiction
Makes about 2 cups

Ingredients

2 cups blueberries (fresh or frozen)
1/2 cup water
1/2 cup sugar
2 Tbsp fresh lemon juice

2 Tbsp cornstarch
2 Tbsp cold water

1/2 tsp vanilla
zest of 1 lemon

Directions

  1. Combine blueberries, 1/2 cup water, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring often, until mixture comes to a low boil.
  2. Mix cornstarch and 2 Tbsp cold water until completely combined. Slowly stream into the blueberries, stirring constantly but gently, and simmer until mixture thickens, about 5 minutes. (Cook less if you prefer a thinner sauce).
  3. Remove from the heat and stir in vanilla and zest.
  4. Serve on your favorite French toast, pancakes, waffles, ice cream, or whatever needs some blueberry-fication.
  5. Store leftovers in the fridge and reheat leftovers as necessary.

Banana Bread and Chocolate Spread

Posted by Lindsey @ Baking Bytes in Baking, Bread, Quickbread, Sauces and Frostings and tagged with ,

Summer is here! Not sure I’m quite ready for the heat but I am thrilled that the prospect of snow has dropped to near zero. I recently developed IT band syndrome which put my training on a hiatus. On the one hand, it was kind of terrible, but on the other hand, it was a great excuse to get new running shoes. Because you definitely need a reason for new running shoes. (False. You don’t.) I have since started running again, carefully, so hopefully my half marathon on Saturday doesn’t kill me. I’m heading home to Alaska to run the Skagway Half Marathon, and then skipping back to Juneau for the following week. Hopefully the weather cooperates.

In any case, I’ve been consoling myself with copious amounts of baking. The usual cookies, as well as new ice cream flavors, and a birthday cake for M.

Birthday Cake

Delicious.

I also reverted to an old favorite: banana bread.

Banana Bread {{Baking Bytes}}

Growing up in Alaska the bananas arrive chartreuse in color and sprint past yellow before surrendering to the brown of overly ripe fruit. Maybe you are one of those people who likes the brown ones, or the spotty bananas, but my neon supply has resulted in a preference for yellow with the barest hint of green remaining. Of course this means they move rather quickly past what I call their “edible phase”, and if M isn’t around to eat them I just wait for the inevitable browning that makes for the best bread.

Banana Bread {{Baking Bytes}}

This is a very classic recipe pulled from the Gold Medal flour bags I used to buy. It is not overly moist, slices beautifully, and always turns out perfectly. I opt to use Crisco in lieu of butter, partly because that’s what I’ve always done and partly because you don’t have to wait for Crisco to soften. One of these days I’ll try it with butter just for comparison. Or you can try it and let me know what you think.

This bread is best wrapped tightly in plastic wrap and left on the counter overnight before slicing. It will be substantially dryer if you cut it ahead of time, so do your best to wait awhile. It also freezes beautifully, if you want to make two loaves and save one for later.

Chocolate Spread {{Baking Bytes}}

I happened to be craving something sweet, but not too sweet, so I whipped up a quick chocolate spread to use with this loaf. It pairs beautifully and still leaves the rest of the loaf chocolate free to eat plain or with butter some other hour day. To be honest, I use far less in real life than you see in these pictures, but it looks prettier and yummier with a thick coating.  (If you use this much, or more, I promise I won’t tell.)

I don’t care for nuts in much of anything, but if that’s your thing I won’t judge you too harshly for adding them. Probably.

If you’re a chocolate banana fan, throw in some chocolate chips or make the easy chocolate spread below. It’s a great way to dress up a classic recipe while still sticking to its roots. I would probably use about a fourth cup of mini chocolate chips, but just fold some in until it looks like enough for you.

Banana Bread and Chocolate Spread {{Baking Bytes}}

Banana Bread

Adapted from Gold Medal
Makes one loaf

Ingredients

1 3/4 cups flour
2/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1 cup mashed ripe banana (2-3 medium)
1/3 cup shortening or butter
2 Tbsp milk

2 eggs

1 cup walnuts, optional (I never add these)

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Spray a 9×5 loaf pan with cooking spray. Set aside.
  2. Whisk together dry ingredients in a small bowl. Set aside.
  3. Using an electric mixer, beat bananas briefly until well mashed. Add shortening or butter and milk, and stir until combined.
  4. Add dry ingredients and stir (2 on a Kitchen Aide mixer) until incorporated, then on high (6) for two minutes.
  5. Add eggs and beat on medium (4) until blended and fluffy.
  6. Stir in nuts, if desired.
  7. Pour batter into prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick comes out clean.
  8. Cool for ten minutes in the pan, then remove to a wire rack to cool completely.
  9. Wrap tightly in plastic wrap and/or a Ziploc bag, and leave on the counter overnight before slicing.
  10. Use a sharp knife to cut, and serve plain, with butter, or with the chocolate spread below.

Chocolate Spread {{Baking Bytes}}

Chocolate Spread

Makes about 3/4 cup

Ingredients

1/2 cup chocolate chips

1/4 cup half and half

Directions

  1. Place chocolate chips in a microwave safe bowl, and zap for one minute.
  2. Stir and repeat in 30-second intervals until chips are completely melted and smooth.
  3. Let cool for a few minutes, then slowly stir in the half and half until completely combined.
  4. Store in an airtight container, and keep in the fridge if you’re not going to use it right away. (Microwave for 10-15 seconds to make it spreadable if you don’t want to wait for it to warm up on the counter.)

Vanilla Bean Cupcakes and Buttercream Frosting

Posted by Lindsey @ Baking Bytes in Baking, Celebration/Holiday, Cupcakes, Dessert, Sauces and Frostings and tagged with , , ,

Vanilla Bean Cupcakes {{Baking Bytes}}

Happy belated Mother’s Day to all the moms out there, but especially to mine for being my proofreader (and just generally awesome). Thanks Mom!

Treadwell Ditch Trail 2013

This month my best friend finished her Master’s degree in Computer Science, which is super exciting! To celebrate the occasion I offered to make cupcakes for the party. The first time I made these cupcakes, a year ago, they turned out delightful so I decided to revisit the recipe.

Vanilla Bean Cupcakes {{Baking Bytes}}

Some of you may be thinking, “Vanilla? How boring.” but I assure you these cupcakes are amazing. Unless you are just completely anti-vanilla, in which case I think you might want to get that checked out. These cupcakes are light and summery with a full vanilla flavor and pretty specks of vanilla bean throughout. They are quite delicious on their own, but of course make a great base for almost any frosting. For this occasion I used the vanilla buttercream from the original recipe, as well as a blackberry buttercream I sort of made up as I went. Although it was delicious, it’s not quite ready to share. But don’t worry, it’ll definitely be up here soon.

Vanilla Bean Cupcakes {{Baking Bytes}}

This is a very beginner friendly recipe as well as an excellent staple for the experienced baker. The original recipe calls for a vanilla bean, but I substituted vanilla bean powder which you can buy off Amazon. I love vanilla bean powder because it’s far less hassle (and cheaper!) than whole beans but has a much stronger flavor and the lovely specs that extract doesn’t. You can also use it in place of vanilla extract (or in addition to) in pretty much any baked recipe. I hear it’s also great to add a little to your coffee grounds before you brew it, but I haven’t personally tried this (yet).

Vanilla Bean Cupcakes {{Baking Bytes}}

These cupcakes are great for any occasion, but they are best for decently large parties as the recipe makes over three dozen. You could try shrinking the recipe, of course, but I suspect your friends would prefer you had extras to give away.

Pair with the vanilla bean buttercream frosting below, or your favorite frosting recipe. It would go great with a whipped cream frosting if you want to keep the whole concoction extra light. Maybe even Bailey’s whipped cream.

Vanilla Bean Cupcakes

Adapted from Bella’s Bistro
Makes so many cupcakes (~40)

Ingredients

3 cups cake flour (or all-purpose)
1 Tbsp baking powder
1/2 tsp salt

1 cup unsalted butter, room temp
2 tsp vanilla bean powder

2 cups sugar
4 large eggs, room temp

1 1/4 cup buttermilk
1 tsp vanilla extract

Directions

  1. Preheat oven to 350 degrees Fahrenheit and line muffin tins with cupcakes liners.
  2. In a small bowl, whisk together flour, baking powder, and salt; set aside. Use an electric mixer on medium speed to beat butter and vanilla powder together until light and fluffy, 3-4 minutes.
  3. Add sugar and beat until completely combined.
  4. Add eggs one at a time, mixing until just combined after each one. You may need to scrape down the sides of the bowl.
  5. In a small cup, mix together buttermilk and vanilla extract; set aside.
  6. Beginning and ending with the flour mixture, add in alternating additions with the buttermilk, mixing on low speed just until incorporated between each addition.
  7. Scrape the sides of the bowl if necessary, and mix an additional 15 seconds.
  8. Using a 3 Tbsp scoop, fill the cupcake liners and bake for 18-20 minutes (a toothpick should come out clean).
  9. Let rest at least 5 minutes in the pan, then remove cupcakes to a wire rack to cool completely.
  10. Frost and decorate as desired.

Vanilla Bean Cupcakes {{Baking Bytes}}

Vanilla Bean Buttercream Frosting

Adapted from Bella’s Bistro
Makes enough for ~20 cupcakes

Ingredients

1 1/4 cups unsalted butter, room temp

2 1/2 cups powdered sugar

2 Tbsp heavy cream
2 tsp vanilla extract

Directions

  1. Using an electric mixer, beat butter on medium-high speed until smooth.
  2. Add sugar and beat on low speed until incorporated completely.
  3. Stir in vanilla and cream, then beat on medium-high speed for a few minutes until light and fluffy.
  4. Pipe or spread on completely cooled cupcakes as desired.