A classic flavor combo for when you need to celebrate someone special, or for when you just want some really good cupcakes.
By Chris Scheuer
- 1 ¾ cup cake flour
- 1 ¼ cup all purpose flour
- 1 ¾ cup sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup butter, not softened but remove from refridg and allow to warm for about 15 minutes
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla bean extract , or 1 vanilla bean, split and seeds scraped out
- Caramel Butter Cream, recipe below
- 1 stick (4 ounces) butter, melted
- ½ cup dark brown sugar
- 6-8 tablespoons whole milk or half and half cream
- 2 teaspoons vanilla bean paste or 1 vanilla bean split in half and beans scraped out
- 1 stick butter, softened
- 1 2-pound bag powdered sugar
- Preheat oven to 350°F. Line cupcake pans with 30 cupcake liners.
- Place the first five ingredients in the bowl of stand mixer and stir together for one minute using paddle attachment.
- With mixer on low, drop in butter, a few cubes at a time continuing until all butter is in and mixer resembles coarse sand.
- Add eggs one at a time on low speed. With mixer still on low, slowly pour in milk and vanilla. Turn mixer to medium and beat for 2 minutes until batter is smooth, scraping sides of bowl as needed.
- Scoop batter into cupcake liners filling cups ½ to ⅔ full. Do not be tempted to overfill. Bake for 18-22 minutes or until centers are set and toothpick comes out clean. Allow to cool completely before frosting.
- Combine melted butter, brown sugar and 4 tablespoons half and half in a large microwave-safe bowl. Stir well to combine.
- Place in microwave and cook on high power for 2-3 mintues or until mixture is furiously bubbling. Watch carefully to make sure it does not boil over.
- Remove from microwave and set aside to cool for at least 10 minutes.
- In the meantime, place softened butter and powdered sugar in the bowl of an electric mixer. Start with mixer on low speed and mix for 1 minute. Increase speed to medium and mix for another minute or two. Add vanilla and cooled brown sugar/butter mixture and mix for 5 minutes. Add more half and half, as needed to make a smooth, creamy frosting.
Crescentia "Chris" Scheuer is the creator of The Café Sucré Farine food blog, which has been hugely successful since its inception in March 2011. Her recipes are seen on Foodgawker, TasteSpotting, Gourmet Live, Bon Appétit Bloggers, Foodista and other international food sites. Her inspiration for creating new, innovative cuisine comes from an insatiable curiosity, a love of travel and family connections in the UK. She has taught cooking classes in Raleigh, NC, USA.