Ingredients

The following ingredients have 144 Servings
  • 8 ounces all-purpose flour ((approximately 1 1/2 cups) )
  • 1 1/2 teaspoons baking powder
  • 1 vanilla bean, (optional)
  • 6 ounces unsalted butter, (slightly above room temperature)
  • 5 1/2 ounces granulated sugar ((approximately 3/4 cup) )
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 1 1/4 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon granulated sugar

Instruction

  • Preheat the oven to 315 degrees F. Grease a large muffin pan.
  • Use a small knife to slice the vanilla bean in half and scrape out the seeds.
  • Whisk/sift together the flour, baking powder and vanilla seeds. Set aside.
  • Place the butter, sugar and vanilla in a stand mixer with the paddle attachment and cream on medium high speed until light and fluffy. Turn the mixer to low and slowly add the eggs, one at a time, allowing them to fully incorporate into the batter.
  • Add the flour mixture and mix until just combined. Use a spatula to scrape the bowl all the way down to the bottom to make sure no flour remains.
  • Spoon the dough into the prepared muffin pan.
  • Bake for 20 minutes or until a toothpick comes out clean. Cool in the muffin pan for several minutes and then cool on a wire rack.
  • To prepare the vanilla cream, whisk the cream, sugar and vanilla together by hand or on medium speed in a stand mixer until it reaches a soft peak.
  • To serve, slice the cakes in half and spread with half of the vanilla cream. Spread the remaining vanilla cream on top of the cakes and serve.