♥Vanilla Bean Cupcakes with Buttercream and Coconut♥
♥1 stick (1/2 cup) of softened unsalted butter
♥1 cup of sugar
♥2 eggs
♥1 1/2 cups of flour
♥1 1/8 tsp of baking powder
♥1/2 tsp of salt
♥1/2 cup of milk
♥1 vanilla bean with the seeds scraped out
♥Kaitlyn's Buttercream Frosting (recipe follows)
Pre-heat the oven to 325degrees farenheit.
In a standing mixer fitted with a paddle attachment or handheld mixer, cream together the butter and sugar for 2-3 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. In a separate bowl sift together the flour, baking powder, and salt. Add a third of the dry ingredients and alternate with the milk beginning and ending with the flour. Beat in the vanilla bean seeds. Line a 12 cup muffin tin with cupcake liners. Divide the batter evenly into the muffin tin (i like to use a cookie scoop because it evenly distributes the batter between the cups). Bake for 20-25 minutes or until a toothpick inserted into one cupcake comes out clean.
Cool on a wire rack while you make the frosting.
♥Kaitlyn's Buttercream Frosting♥
♥1 stick(1/2 cup) of softened unsalted butter
♥4 cups of powdered sugar
♥1 teaspoon of vanilla extract
♥5 tbls of milk
In the bowl of your electric mixer cream together the butter and half the powdered sugar. The mixture will be very thick. Mix in half the milk then the rest of the sugar. Mix in the remaining milk. Beat on medium high spead for 5 minutes until very fluffy and smooth. Spread a good amount of frosting on each cupcake. Serve and enjoy. ♥
Optional: Dip the tops of each frosted cupcake in sweetened shredded coconut if desired.
