Vanoréa Vanilla Cupcake Recipe
Serves 5 to 6 — approximately 10 to 12 cupcakes
INGREDIENTS
CUPCAKES
| 120 g | Soft Butter |
| 120 g | Sugar |
| 2 | Eggs |
| 150 g | Flour |
| 1 tsp | Baking powder |
| 60 ml | Milk |
| 1 | Vanilla Beans NADERA — seeds scraped out |
| 1 tsp | Vanilla Extract TALYA |
WHITE CHOCOLATE VANILLA CREAM
| 200 g | White chocolate |
| 200 ml | Heavy cream |
| 50 g | Butter — optional |
| 1 | Vanilla Beans NADERA |
PREPARATION
CUPCAKES
Preheat the oven to 180°C.
Whisk the butter and sugar until light and creamy.
Add the eggs one at a time, then incorporate the vanilla seeds.
Mix the flour and baking powder, then fold into the batter.
Add the milk to loosen the mixture.
Fill cupcake liners and bake for 15 to 18 minutes, until golden.
Allow to cool completely before decorating.
WHITE CHOCOLATE VANILLA CREAM
Heat the cream with the vanilla seeds and the split bean.
Remove the bean, then pour the hot cream over the chopped white chocolate.
Stir until a smooth ganache forms.
Add the butter if desired, then chill in the refrigerator for 1 hour.
Lightly whip until light and airy.
ASSEMBLY
Pipe the cream generously onto the cooled cupcakes.
Decorate with white chocolate shavings, vanilla beans or a touch of vanilla sugar.
