Homemade Vanilla Bean Cupcakes
INGREDIENTS
- 1 cup sour milk*
- 2 vanilla beans
- 3/4 cup butter, room temperature
- 1 cup pure cane white sugar
- 2 whole eggs + 2 egg whites, room temperature
- 2 3/4 cup flour, sifted
- 3 tsp baking powder
- pinch salt
*To make sour milk, whisk 1 Tbsp white vinegar into 1 cup whole milk and set aside for about 5 minutes or until it looks absolutely disgusting
Vanilla Porter Caramel Filling
- 1 cup Vanilla Wafer Porter.
- 1/4 cup butter
- 1/3 cup pure cane brown sugar
- 1/3 cup pure cane sugar
- 1/3 cup heavy cream
White Chocolate Beer Frosting
- 3/4 cup butter, room temperature
- 3 Tbsp cream cheese, room temperature
- 2 cup powdered sugar
- 6 oz white chocolate, chopped, melted, and cooled to room temperature
- 3 Tbsp reduced vanilla porter (from the caramel sauce)
- flour, as needed
DIRECTIONS
Homemade Vanilla Bean Cupcakes
- Preheat oven to 350°F.
- Scrape the seeds from the vanilla beans into the sour milk* and set aside.
- Beat butter and sugar together until fluffy.
- Add in eggs and beat until thoroughly combined.
- Alternately add flour/baking powder/salt and milk/vanilla beans and stir gently just until combined.
- Spoon into prepared cupcake tin and bake at 350 for approximately 15 minutes, or until toothpick inserted in the center comes out clean.
- Set on a wire rack to cool. After they’ve cooled, cut a little hole in the top of each one for the caramel filling. Eat the parts you cut out. You know, just to make sure they’re good.
Vanilla Porter Caramel Filling
- In a medium saucepan, heat Vanilla Wafer Porter over medium heat, stirring frequently, until reduced by half. Reserve about 3 Tbsp to set aside for the frosting. Keep the rest in the pan on the stove.
- Stir in the butter and sugars and allow to cool, stirring frequently, until a dark amber color.
- Gradually add the cream, stirring constantly, and cook until smooth (about 3 more minutes).
- Set aside to cool.
- When cool, fill up the tops of the cupcakes. Reserve some to drizzle over frosting.
White Chocolate Beer Frosting
- Beat butter and cream cheese until fluffy. Beat in powdered sugar until thoroughly combined.
- Stir in cooled white chocolate and Vanilla Wafer Porter. Gradually add in powdered sugar until desired consistency is reached.
- Beat until well-combined.
- Frost the cupcakes!
- Devour cupcakes!