By AnnesFood a few months ago
Recipe Tags: Baking Powder, Bowl Whisk, Cupcake Liners, Cupcakes, Egg Mixture, Exact Recipe, Heavenly Cakes, Muffin Tin, Nibble, Pediatric Nurse, Printable Recipe, Scrambled Eggs, Sugar Salt, Swine Flu, Temperature Heat, Unsalted Butter, Vanilla Bean, Vanilla Beans, Vanilla Extract, Vanilla Syrup

Vanilla Bean Cupcakes

When Titus was just past 6 months, he was about to have his immunization shot for the swine flu. However, it was advised that all kids would try eggs before the shot, since allergics might otherwise have a reaction. As Titus wasn’t eating any solids at that point, and certainly not anything like scrambled eggs, I called up our pediatric nurse for advise.

And she said to give him cake.

This is QUITE unorthodoxic advice. But she said that it was really important to try eggs, and well, most kids would at least nibble on cake. And that’d be enough to know.

I figured that if he should eat cake, it should at least be pretty darned good. So I turned to Rose Levy Berenbaum’s latest book, Heavenly Cakes, and made a version of her mini vanilla poundcakes. This isn’t that exact recipe - she also adds vanilla extract, and is more exact in how long the cake is mixed, and douses them with vanilla syrup - but oh boy, it’s a great recipe.

I made cupcakes, or muffins I suppose (that is definitely up for debate - what is what?) and left them unadorned. You could certainly frost them. I just ate them.

And so did Titus. And no, he does not seem to be allergic.

Vanilla Bean Cupcakes
(printable recipe)
makes about 12

2 vanilla beans
150 g sugar
3 large eggs, at room temperature
3 tbsp milk
150 g flour
3/4 tsp baking powder
1/4 tsp salt
185 g unsalted butter, at room temperature

Heat the oven to 175°C. Split the vanilla beans lengthwise and scrape out all the little seeds. Mix them with the sugar. If you find it hard to mix them, use a food processor, otherwise just try to rub them together.

In a bowl, whisk eggs and milk. In the bowl of a stand mixer (or a regular bowl, and use your handheld mixer), add flour, the now vanilla-y sugar, salt and baking powder. Mix for 30 seconds. Add the butter and half of the egg mixture. Mix until well combined. Scrape down the sides if necessary. Add the rest of the egg mixture and mix again.

Fill cupcake liners (in a muffin tin, ideally) to about 3/4. Bake for 18-22 minutes - they should like nicely golden with slightly cracked tops. Check with a cake tester to make sure they’re done.

Recipe in Swedish:
Vaniljmuffins

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Vanilla Bean Cupcakes

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Vanilla Bean Cupcakes

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