Vanilla Bean Cupcakes with Vanilla Bean Frosting.

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I am fairly scatter-brained when it comes to baking. Either I see a picture of a dish I want to re-create, or an idea pops into my head.

Regardless, I never have butter sitting out. Do you have this problem?

Being that I go through approximately 16 tons of butter weekly, sometimes the butter is even in the freezer.

This poses quite a problem. I am not exactly an example of patience.

I don’t have much.

Or any.

Martha Stewart says to cut up the butter in 1/4 inch slices and let it sit for 10 minutes.

What happens when you are a 26 year old freak with insane hot flashes and your house is a frigid ice palace? Martha’s technique, sadly, has failed me.

It would work if I had more patience. But I don’t.

So, Mother Lovett taught me her trick. Put the butter in the microwave for 6 seconds. Not 4. Not 7.

Only 6. Run for 6 seconds. Run again. And again. And again. Just until the butter is soft.

Why not just run for 24 seconds? I don’t know. Don’t ask. Pray to Mother Lovett in Heaven and see if she’ll give you the answer.

It works like a charm.

Unless you have a demonic microwave that sounds like a jet engine is taking off every time it’s used.

Then this happens.

So I’ve learned that if I put it in MY microwave, it can only be for 3 seconds.

Monotonous? Yes.

Better than throwing a giant tantrum since I won’t have softened butter for 3 hours? Absolutely.

Ahhh, sugar.

I love vanilla beans. I love working with them.

I scraped this baby clean. I felt I had to, since I spent my entire life savings on this vanilla bean. Totally worth it.

Creamy cake batter.

My husband committed the ultimate sin.

He bought me lowfat buttermilk.

Oh, the horror!

(really, I think he is trying to tell me something.)

The cupcakes looked gorgeous when they came out of the oven. Beautiful. Full, fluffy, and the perfect size.

I left them to cool, and went back to finish eating some calorie-laden dish chock full of bacon grease and cheese. But when I waddled over to check on the cooling cupcakes, what did I find?

This.

I kind of just threw this recipe together, so wasn’t sure where I went wrong. Judging from the amount of cupcakes I had, I decided I definitely had added too much milk.

The End.

Not really.

It drove me crazy, so I made them again. I used regular milk (actually – I used organic skim) and less of it and this time the recipe came out perfect!

Lesson learned: do not test a recipe with $14.99 vanilla beans. Unless you enjoy throwing $14.99 in the garbage can.

Here is a beauty. See the specks of vanilla bean?

My husband would not even try one. He hates vanilla bean. That is what he says.

He loves regular vanilla. Please tell me – is there a difference in taste of regular vanilla and vanilla bean? How could you like one and not the other?

I think he is it’s mental.

Since the cupcakes worked, it was time for the frosting.

I made a basic buttercream and added more cash vanilla bean to the mix.

I love the specks! I still can’t get over them.

I have always been an early riser. I went through a period where I would wake up before school, get a small bowl of vanilla bean ice cream, and mix it up until it became like soft serve. Then I would eat it while watching Captain Planet.

And I wasn’t 6 or 7 years old.

I was, like, 14.

The picture does not do it justice, but the frosting has a pearlescent glow to it. Vanilla bean pearls.

Do you want a taste?

If you are coming to Good Taste Pittsburgh – you will get to try this cupcake! Come visit me there. :)

Stay tuned for a delicious giveaway.

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