BEAN’S VANILLA CUPCAKES

These yellow cupcakes are so simple & delicious with a twist of adding real vanilla bean seeds. I enjoy seeing these little black seeds throughout the cupcakes. As for the topping, you can use many frostings, chocolate, buttermilk or strawberry. The one I used for this recipe was a yogurt concoction.   

7oz of white sugar                                 makes 6
2 eggs
1/2 cup butter, room temperature
1 1/2 cup flour
1 tsp vanilla extract
1 inch of a vanilla bean
1/2 cup milk, room temperature
1 (16g) package of  powdered yeast or 1 1/2 tsp baking powder
1/2 tsp baking soda

Oven 350 F
In a large bowl, add butter & sugar. With an electric mixer, blend well. Beat in eggs, one at a time. Then add the vanilla extract & cut the vanilla bean in half and scrape the seeds into the batter, mix well. Mix in  the flour, yeast & baking soda. Add the milk in slowly. Stir until completely smooth. Line or grease your cupcake pan. Fill each cup 1/2 – 2/3 full. Bake for 18-22 minutes, insert a toothpick, if it appears clean, they are done.   As for the yogurt topping….. I added 1 tbsp of full fat plain strained Greek yoghurt in a cup to 1 tbsp of honey & a couple of dashes of vanilla extract. Stir together until nice and smooth.  Fold in another 2 tbsp of yoghurt. Amounts can be easily adjusted to your desire.  Dollop onto the top of cooled cupcakes.