Vanilla Bean Cupcakes with Citrus Glaze

Combine the delicious recipes from Hummingbird Bakery and Martha Stewart along with some fantastic gluten-free flour and what do you get?  An amazing cupcake !

These beauties bake up light and fluffy. They are perfectly sweet and speckled throughout with vanilla bean.  Topped off with a lovely lemon glaze these are sure to please.

Vanilla Bean Cake with Vanilla Buttercream Frosting

A perfect birthday cake which was greatly enjoyed this past weekend as a way to celebrate my step-daughter's sweet 16th birthday. This is rich with vanilla flavor from top to bottom.

The special ingredient? Evaporated Milk - It adds a lovely level of moisture and richness.
As far as vanilla cakes goes, this one packs a punch. It is filled with vanilla. I added 4 teaspoons of vanilla bean paste to the batter and then even more pure vanilla extract to the frosting. This cake truly has the flavor you would associate with an old-fashioned birthday cake. The frosting really is the crowning glory.

The original recipe comes from Rock Recipes blog but the frosting is all mine. Combined they are a hit !

I do find this cake is best enjoyed the same day it is assembled. If you need to keep it in the refrigerator then just ensure it has a good hour to come to room temperature before serving.

This cake can also tend towards the crumbly crust side so I recommend a crumb coating of frosting, a stay in the fridge for 15 minutes, and then the final frosting.

So without further delay, let's get at it !

I won't bother re-posting the cake recipe but instead I will direct you to the source: The Best Vanilla Cake by Rock Recipes. The only change I made was I substituted vanilla bean paste for the pure vanilla extract.

Now on to the frosting.

My Perfect Vanilla Buttercream Frosting

RECIPE:

This recipe is enough to frost a double layer cake - and have enough left over for piping decorations around it too!

WHAT YOU NEED

2 cups unsalted butter at room temperature
6 cups icing sugar, sifted
2 tablespoons plus 2 teaspoons pure vanilla extract
4 tablespoons half and half or heavy cream

MAKE IT

IN BOWL OF STAND MIXER fitted with paddle attachment, slowly beat butter and sugar for 1 minute then increase speed to high and beat for 5 minute * do not shorten this time, it is essential to beat for at least 5 minutes to ensure a smoothy and fluffy consistency
SCRAPE down sides of bowl
ADD vanilla extract and cream
BEAT 1 MIN high speed
ADD food coloring if desired and blend well