Vanilla Bean Cupcakes

Makes 2 Dozen

Special Supplies:

**Cupcake Liners

**Muffin/cupcake tins

**1 Piping Bag and 1 round tip

*Bing Cherries with Stems

*Wilton Red Sprinkles 

Cupcakes  

*Preheat oven 325*F.

Ingredients: 

*1 cup Cake Flour, sift and then measure
*1\2 cup White Wheat Pastry Flour, sift and then measure
*2 and 1/2 teaspoons Baking Powder
*1/4 teaspoon Sea Salt
*1 cup Butter, room temperature
*1 and 1/2 cups Sugar
*4 Eggs, room temperature
*3/4 cup canned Evaporated Milk
*1/4 cup Maraschino Cherry Juice

Directions:

*In a stand mixer with paddle attachment, cream together on medium speed the butter, sugar and salt until light and fluffy. Then add one egg at a time, beating between each one until all are incorporated.

*In a mixing bowl sift together the cake flour, wheat pastry flour and baking powder. Then gradually add dry ingredients to the creamed mixture, on medium low speed and alternating with the milk and vanilla mixture in thirds just until combined.

*Line cupcake tins with liners and scoop the batter until 2/3rds full into each cup.

*Bake in an 325*F. oven for 25-30 minutes or check the last 5 minutes of baking using a toothpick insert into the middle of the cupcake comes out clean or spring back when touched.

*Remove cupcakes from the oven and allow to cool on cooling racks until completely cool and pipe or frost as pictured or as desired.

Frosting

1/4 cup Cream Cheese (2 ounces)

2 and 1/4 sticks butter, almost room temperature

6 cups powdered sugar

3 tablespoons Heavy Whipping Cream

1 tablespoon Vanilla Extract

Pinch of sea salt or to taste

Directions:

In a stand mixer with paddle attachment beat the butter and cream cheese 2 to 3 minutes until a light yellow color on medium speed.

Then gradually add powdered sugar alternate with whipping cream, mixing in on medium low speed.

Add vanilla and salt, taste and adjust as needed to your taste. Beat frosting another 2 to 3 minutes. Remove bowl from mixer and stir for a minute to remove air bubbles.

Also see our Cherry Party for cherry more recipes.

Enjoy!

Lindy