Cupcake recipe from Get Sweet Smart
Frosting recipe adapted from Audrey's
What you need:
2 1/2 cups all purpose flour (sifted)
2 1/2 tsp baking powder
1/4 tsp salt
8 TBsp unsalted butter (room temperature)
1 3/4 cups sugar
2 large eggs (room temperature)
2 1/4 tsp vanilla extract
seeds from 1 vanilla bean
1 1/4 cups milk (room temperature)
1 tub of mascarpone
1 cup of powdered sugar (sifted)
seeds of half of a vanilla bean
1 tsp vanilla extract
2 1/2 cups of whipping cream
How to make them:
Preheat oven to 350˚F.
Line two muffin tins with cupcake wrappers.
In a small bowl, sift flour, baking powder, and salt together, set aside.
In a bowl of an electric mixer, cream the butter and sugar together for 3-5 minutes or until light and fluffy.
Slowly add eggs one at a time until combined.
Add vanilla and vanilla bean seeds to milk.
Add 1/3 of the dry ingredients to the egg mixture and beat with mixer until well combined.
Then at 1/3 milk and mix throughly.
Repeat with remaining ingredients, scraping bowl as needed.
Scoop batter into prepared pans and bake 16-18 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
Cool cupcakes completely on wire racks before frosting.
To make the frosting:
Combine the mascarpone and sugar in a bowl of an electric mixer until smooth and creamy.
Add the vanilla beans, vanilla extract, and whipping cream.
Whip at medium-high speed until cream turns into a whipped cream consistency.
DO NOT over whip the mixture.
Spread or pipe frosting onto cooled cupcakes.
Garnish with white sprinkles then ENJOY!