First off I wanted to apologize for going M.I.A. Absolutely unacceptable! I am back and here to stay. Pinky promise.
I wanted to fill you in on what has happened during these last few weeks.
My boyfriend (Jamar) of 8 years popped the question! I can’t tell you how long I have waited for this moment. You know when you meet someone and you have this instant inseparable connection…that’s Jamar. When life is good, sad, chaotic, stressful… I know I can always rely on this wonderful man. Not only is he a good man to me he has raised my little girl as his own, for that I will be forever grateful. As I write this, it bring tears to my eyes. Tears of joy of course. I honestly thought this day would never come….seriously.
As you well know, Valentines Day is tomorrow. I thought hmmm… what is something I can get Jamar. What makes him happy… CUPCAKES!!! … with frosting of course.
He always seems to ask me for dessert at all the wrong times. It could be 11 o’clock at night and he would say,” some cupcakes sound good right about now”… like really. I can be on my death bed sick with the flu , “Amy do you think you can make me some cupcakes?”…dude I am dying here with the flu.
I am not going to lie, I do love me some cupcakes as well.
I had some vanilla bean pods in the pantry and I thought it would be awesome to incorporate it in my recipe. Sometimes using it can get a little messy, you will notice when you scrape all those little vanilla beans , most of it will end up on your hands. No biggie… it washes out easy =)
If your a fan of vanilla, I highly recommend trying these babies out.These cupcakes will satisfy your sweet tooth craving.
Happy Valentines Day!
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 vanilla bean pod (scrape the vanilla beans , using a small knife)
- ½ cup unsweetened almond milk (you can use regular milk if you wish)
- 1½ all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- (Note I like small amounts of frosting on my cupcakes, if you want a thicker layer of frosting, double the recipe)
- ½ cup of unsalted butter (at room temperature)
- 2 cups of powdered sugar
- 1 TBS of milk (I used almond milk, but you may use any milk you like)
- ½ tsp vanilla extract
- ½ vanilla bean pod (scrape vanilla beans using a knife)
- Pre-heat oven to 350
- Line a standard 12- cup muffin/cupcake pan with foil liners
- In a large bowl, using an electric mixer beat butter and sugar, until fluffy. Incorporate eggs one at a time. Beat for about one minute.
- Add vanilla beans and vanilla. Mix for about 30 sec.
- Next add flour, baking powder, and salt to the butter mixture. Mix for about 2 minutes. Pour milk
- in and mix for about another minute.
- Using an ice cream mixer, scoop batter in lined muffin tin. Filling each about three fourths full.
- Bake for 20 minutes. Using a toothpick, insert it into cupcake. If it comes out clean, it is ready to take out of oven.
- Let cupcakes cool for about 30 minutes.
- While cupcakes cool make frosting.
- In a large bowl,using an electric mixer, mix butter until fluffy.Add powdered sugar mix for another minute.
- Next add milk, vanilla extract, and vanilla beans. Mix for about 2 minutes.
- Once cupcakes are cooled (don't frost cupcakes if they are still warm!) , you can frost your cupcakes. I frosted my cupcakes using a Wilton tip #224.