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Vanilla Bean Cupcakes

 
One serving costs about $0.74

$0.74 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

20 antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre American
spoonacular Score:9%

Spoonacular Score: 9%

 

Vanilla Bean Cupcakes might be just the American recipe you are searching for. This recipe makes 20 servings with 357 calories, 3g of protein, and 19g of fat each. For 74 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, heavy cream, vanilla bean, and a few other things to make it today. Only a few people made this recipe, and 1 would say it hit the spot. It works well as a dessert. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 11%. This score is not so spectacular. Try Chocolate Cream Filled Vanilla Bean Cupcakes with Vanilla Bean Frosting, Vanilla Bean Cupcakes and Vanilla Bean Cream Cheese Frosting, and Mini Vanilla Bean Cupcakes with Vanilla Buttercream Frosting for similar recipes.

Ingredients

Servings:
1.5 tsps
1.5 tsps baking powder
baking powder
2.25 cups
2.25 cups cake flour
cake flour
4 large
4 large egg whites
egg whites
1 cup
1 cup heavy cream
heavy cream
5.25 cups
5.25 cups powdered sugar
powdered sugar
some
some salt
salt
1 tsp
1 tsp sugar
sugar
3 sticks
3 sticks unsalted butter
unsalted butter
1
1  split vanilla bean bean
split vanilla bean bean
1 tsp
1 tsp vanilla extract
vanilla extract
2 tsps
2 tsps white vanilla extract
white vanilla extract
2 cups
2 cups whole milk
whole milk
1.5 tsps baking powder
1.5 tsps
baking powder
2.25 cups cake flour
2.25 cups
cake flour
4 large egg whites
4 large
egg whites
1 cup heavy cream
1 cup
heavy cream
5.25 cups powdered sugar
5.25 cups
powdered sugar
some salt
some
salt
1 tsp sugar
1 tsp
sugar
3 sticks unsalted butter
3 sticks
unsalted butter
1  split vanilla bean bean
1
split vanilla bean bean
1 tsp vanilla extract
1 tsp
vanilla extract
2 tsps white vanilla extract
2 tsps
white vanilla extract
2 cups whole milk
2 cups
whole milk

Equipment

muffin liners
muffin liners
stand mixer
stand mixer
toothpicks
toothpicks
wire rack
wire rack
whisk
whisk
bowl
bowl
oven
oven
frying pan
frying pan
muffin liners
muffin liners
stand mixer
stand mixer
toothpicks
toothpicks
wire rack
wire rack
whisk
whisk
bowl
bowl
oven
oven
frying pan
frying pan


Instructions

  1. For Cake: Preheat oven to 350 degrees F. Line two cupcake pans with liners.
  2. In a large bowl, sift together flour, baking powder and salt. Set aside.
  3. In a medium bowl, whisk together milk and egg whites. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla bean seeds at medium-high until lightened in color and fluffy, about 3-4 minutes. Add vanilla and mix until combined. Reduce mixer speed to low and add the dry ingredients in three batches, alternating with the wet ingredients in two batches and mixing just until incorporated.
  5. Scrape down the bowl, then increase mixer speed to medium and beat for 2 minutes to ensure proper aeration.
  6. Fill the cupcake liners about 2/3 full. Bake for 16-18 minutes, or until a toothpick inserted in center comes out clean. Let cupcakes cool in pan for 5 minutes then transfer to a wire rack to cool completely.
  7. Frost with vanilla bean buttercream (recipe below) and decorate as desired.
  8. For Buttercream: In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and vanilla beans on medium-high until fluffy, about 4-5 minutes.
  9. Reduce mixer speed to low and gradually add the powdered sugar.
  10. Add in vanilla and 3 tablespoons of heavy cream or milk, blending until moistened. Increase mixer speed to medium-high and beat frosting for 2-3 minutes until smooth and fluffy.
  11. If the frosting is too thick, add additional heavy cream or milk 1 teaspoon at a time until desired consistency is reached. If the frosting is to thin, add powdered sugar 1/4 cup at a time until it thickens.
  12. Frost cupcakes as desired.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.74
Ingredient
1.5 teaspoons baking powder
2.25 cups cake flour
4 larges egg whites
1 cup heavy cream
5.25 cups powdered sugar
some salt
3 sticks unsalted butter
1 split vanilla bean bean
1 teaspoon vanilla extract
2 teaspoons white vanilla extract
2 cups whole milk
Price
$0.04
$1.10
$0.80
$1.29
$2.03
$0.01
$2.91
$5.09
$0.30
$0.60
$0.66
$14.83

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
357 Calories
3g Protein
19g Total Fat
43g Carbs
0% Health Score
Limit These
Calories
357
18%

Fat
19g
30%

  Saturated Fat
11g
75%

Carbohydrates
43g
15%

  Sugar
32g
36%

Cholesterol
55mg
18%

Sodium
222mg
10%

Alcohol
0.21g
1%

Get Enough Of These
Protein
3g
7%

Vitamin A
638IU
13%

Selenium
8µg
12%

Phosphorus
67mg
7%

Vitamin B2
0.1mg
6%

Manganese
0.12mg
6%

Calcium
55mg
6%

Vitamin D
0.65µg
4%

Vitamin E
0.59mg
4%

Potassium
101mg
3%

Vitamin B12
0.17µg
3%

Vitamin B5
0.21mg
2%

Magnesium
8mg
2%

Copper
0.04mg
2%

Folate
7µg
2%

Vitamin B1
0.03mg
2%

Zinc
0.26mg
2%

Vitamin K
1µg
2%

Fiber
0.34g
1%

Iron
0.19mg
1%

covered percent of daily need

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