Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted butter (, room temperature)
  • 2 cups of vanilla sugar
  • 2 large eggs (, room temperature)
  • 2 egg yolks (, room temperature)
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon of baking soda
  • Pinch of salt
  • 1 cup of buttermilk (, room temp)
  • 2 teaspoons of vanilla extract
  • 1 1- inch piece of vanilla bean

Instruction

  • Preheat oven to 350F.
  • Heat the buttermilk until it just simmers.
  • Remove from heat and add the vanilla pod.
  • Set aside.
  • Beat butter and sugar on high until light and fluffy.
  • Add eggs and egg yolks one at a time, beat thoroughly after each addition.
  • Blend flour, baking powder, salt and baking soda, in a bowl.
  • Cut open vanilla pod and scrape out seeds into the buttermilk. (You can dry the pod and use it to make vanilla sugar)
  • Add vanilla to buttermilk
  • Add 1/3 of the flour mixture to the butter mixture and beat on low until mixed.
  • Add 1/2 the buttermilk.
  • Continue to alternate the flour and buttermilk, ending with the flour.
  • Scoop into cupcake papers about 3/4 full. Bake for 18-20 minutes.
  • Cool and frost with desired buttercream