The Best Vanilla Bean Cupcakes Ever

In the words of Mr Christian Grey, "There is nothing wrong with a bit of plain old vanilla", or something like that. Well, this is no plain old vanilla cupcake. These are super tasty, super easy vanilla bean cupcakes. As you can see in the picture, I have decorated these with mini bars of dark chocolate (made using the chocolate mould in my shop, http://www.theshirebakery.com)The cases are also coming soon to the website. 

Ingredients

Cupcakes

120g unsalted butter

120g caster sugar

120g self raising flour

2 large eggs

2 tsp vanilla bean paste

1tsp baking powder

2tbsp full fat milk

Buttercream Frosting

175g unsalted butter, room temperature and very soft

350g icing sugar

1tsp vanilla bean paste

2-3 tbsp full fat milk

Okay, so first thing is first. I use vanilla bean paste with this. You can substitute this for vanilla extract, definately not vanilla essence. You want to use something derived from vanilla, and not something that simply tastes like vanilla. I don't think it even tastes like vanilla, and you certainly will not get the flavour in your cakes. For the best results, use vanilla bean paste, or extract. I use Neilsen Massey, which you can get from most supermarkets, and it lasts for ages, so well worth the price. 

Start by filling a muffin tin with 12 liners, and preheat your oven to 180 degrees, 160 degrees fan or Gas Mark 4. 

Put your butter and sugar in a bowl and add your vanilla bean paste. 

The vanilla bean paste is thick, sticky and sweet, perfect!

Cream these together until very light and fluffy, this takes a few minutes. Then add both eggs and whisk. It will look a little curdled and not right, which is what it should look like. 

Mix the flour in and whisk until just combined, and then add your milk and mix. 

Here is the mix, if you look very carefully you can see the flecks of vanilla in the mix...try to not stick your finger in!

Now fill your cases up until two thirds full and bake in the oven for18-20 minutes, and allow to cool on a wire rack. 

While the cakes are cooling you can prepare your buttercream frosting. If you have an electric whisk then great, but I made this batch by hand to show you it can be done with a strong wrist and a whisk. 

Put the butter and vanilla in a bowl and whisk, and gradually add the icing sugar, and when it gets too thick, add the milk, spoonful at a time until you get the right consistency.  If you wish you may colour your icing now, and then simply pipe and decorate, and serve!

Lovely vanilla bean buttercream frosting, you can see the vanilla in this also. 

I used Green & Blacks 70% dark chocolate to make the mini chocolate bars, the bitterness of the chocolate tastes sooooo good against the sweetness of the cupcake...even if you are not the biggest dark chocolate fan.