The Ultimate Vanilla Cupcake with Espresso Buttercream Frosting {Recipe}

The Ultimate Chocolate Cupcake Project is still underway and I still have to be very tight-lipped about the details.  However, the Ultimate Vanilla Cupcake has already been discovered through a similar process!  After three rounds of baking, the majority of the test bakers agreed that the recipe was perfect, and I have to say, I agree with them!  I do a lot of research for school, so it’s nice when my recipes are also “peer-reviewed”!  I topped them off with Annie’s Eats’ Espresso Buttercream Frosting.  I have to confess, I made the recipe twice because the first time I accidentally used real espresso, instead of instant espresso powder.  It didn’t dissolve (of course) and the recipe came out gritty.  Don’t make my mistake!

The Ultimate Vanilla Cupcake

From The Cupcake Project

Yield: 16 cupcakes 

Ingredients:
1 cup (225 grams) granulated sugar
1 vanilla bean
1 3/4 cups (175 grams) cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (57 grams) unsalted butter, room temperature
2 large eggs, room temperature
1/3 cup (75 grams) full-fat sour cream
1/4 cup canola oil or vegetable oil (60 ml)
1 tablespoon pure vanilla extract
2/3 cup (160 ml) whole milk

1. Preheat oven to 350 F (175 C).
2. In a small bowl, combine sugar and seeds from the vanilla bean.
3. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
4. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
5. Add the mixture from step 3 and mix until well combined.
6. Add butter and mix on medium-low speed for three minutes.  This will yield a fine crumb texture.
7. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
8. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
9. Slowly add milk and mix on low speed until just combined.  The batter will be liquid.
10. Fill cupcake liners just over 1/2 full.
11. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it.  The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown.  If they are not done, test again in two minutes.  If they are still not done, test again in another two minutes.
12. When the cupcakes are done, remove them immediately from the tins to a cooling rack

Espresso Buttercream Frosting

From Annie’s Eats

Ingredients:
3 large egg whites
½ cup sugar
1 vanilla bean, split lengthwise
¾ cups (1½ sticks) unsalted butter, at room temperature
2 tsp. instant espresso powder
2 tsp. very hot water

1. Combine the egg whites and the sugar in a heatproof bowl set over a pot of simmering water.  Scrape in the seeds from the vanilla bean pods into the bowl.
2. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.
3. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)
4. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more.
5. Remove about half of the frosting to a bowl and set aside.
6. In a small bowl, combine the espresso powder and hot water and whisk to dissolve.  Blend the espresso powder mixture into the frosting remaining in the mixing bowl until smooth and completely incorporated, scraping down the sides of the bowl as needed.
7. Top with chocolate-covered espresso beans