![]() ![]() In other news, I’m loving being back home even though it’s hot and humid and crazy as always but who cares when my only aim here is to eat, eat and eat some more till I can barely sit or breathe. Vanilla beans aren’t always easily available nor are they cheap so if you can’t find any, leave it out and I promise you’ll still have some amazing vanilla cupcakes. In addition to the vanilla extract I also added vanilla bean seeds to the cupcakes as well as the frosting to make it extra vanilla-y also I have to admit I love how pretty the vanilla seeds look especially in the frosting the pure white buttercream speckled with the tiny little vanilla seeds. This cupcake recipe courtesy Amy Sedaris is one I’ve been making for years and I absolutely love it for two solid reasons one it’s the most straight forward cupcake recipe I know of and two of course because it has great flavour and texture. Unlike a layered cake, in a cupcake you can easily control the amount of frosting you want to add whether it’s a tiny bit or a whole lot, I settled for somewhere in between. Unlike baby boy, I’m not a big fan of the sugary sweet buttercream though I have to say I quite enjoy it on cupcakes. Thus the go to cupcakes in our home are more often than not vanilla and if baby boy is around it usually gets topped with a buttercream frosting, vanilla of course. Ever since he was a little baby all he ever wanted was vanilla, vanilla ice cream, vanilla cake, vanilla frosting and so on for this I blame the husband who is equally (and boringly) vanilla crazy with occasional bouts of strawberry. By now you’re all familiar with baby boy’s love for cookies but another thing he seems to be obsessed with is vanilla. ![]()
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