So after you get over spending a small fortune on real vanilla beans, you will fall in love with these cupcakes, and especially the frosting! The cupcake was a delicious version of the classic pound cake, but where these little puppies really shine is in the frosting, wow, wow, wow!!
If you have never made swiss meringue buttercream, you are in for a treat. The process is extensive, you combine egg whites, with sugar, and a pinch of salt (and in this variation, the seeds from inside a vanilla bean) and heat over simmering water until the sugar is dissolved. Then you beat the egg white mixture until stiff but not dry peaks form, about 10 minutes. After that you add the butter a little at a time, and beating until smooth, and all air bubbles are eliminated. Once that is all done, you have created the most delightful frosting ever!
This cupcake has to be saved for someone who can appreciate the process of making a real buttercream!
Until next time,
t & k
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