Vanilla Bean Cupcakes with Chocolate Frosting

On a Saturday evening, I got a message from my fearless Young Women’s president, Tricia. She asked if I would make some type of treat for church on Sunday. Of course, I said yes. I love the excuse to bake up some goodness.

So I gave Jack a flash-flood of a bath, kissed him, prayed with him and tossed him into bed. I force-fed Van and burrito-wrapped him and ordered him off to Dream Land via the blue toile bassinet. And then I thoughtfully perused my kitchen for some inspiration. For me, nothing is better than baking in solitude. That night, I turned on “The Holiday”, treated myself to a cold Diet Coke and made some cupcakes. It was heaven.



1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup unsalted butter, softened
2 vanilla beans, split and black goo scraped out and reserved
2 cups sugar
4 large eggs, at room temperature
1 cup milk
½ tsp vanilla extract

Set oven to 350 degrees. Line 2 regular-sized muffin tins with cupcake liners.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter and vanilla bean goo until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated, but do not over-beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Chocolate Frosting
1/2 cup butter, softened
6 cups sifted powdered sugar
1/3 cup unsweetened cocoa powder
5-6 Tbsp milk
1 tsp vanilla

In a electric mixer, beat butter until smooth. Add 2 cups powdered sugar. Beat until combined. Add the remaining 4 cups of powdered sugar, cocoa powder, milk and vanilla. Add more powdered sugar or milk to adjust the consistency.