What's the only thing better than a warm cup of coffee? Why, cake of course! Check out this recipe inspired by our favorite coffee drink! Bake for a sweet treat at brunch or for a fun afternoon pick- me-up.
VANILLA LATTE CUPCAKES
1/2 VANILLA BEAN
3/4 CUP WHOLE MILK
6 TABLESPOONS UNSALTED BUTTER
3/4 CUP SUGAR
1 1/2 TEASPOONS VANILLA EXTRACT
1 1/4 CUPS ALL PURPOSE FLOUR
PINCH OF SALT
1 1/4 TEASPOON BAKING POWDER
Preheat oven to 350°F, and prepare cupcake pan with liners.
Scrape the vanilla bean clean, and add along with the pod to milk in a small pot.
Heat the mixture on medium/low, and let it simmer for a few a minutes. Let the mixture cool, and allow the vanilla to steep in the milk.
Cream the butter and sugar until light and fluffy.
Add the egg and vanilla to the butter mixture, and mix until combined.
Sift together the dry ingredients.
Remove the pod from the milk mixture.
Alternate adding the milk mixture and dry ingredients to the egg mixture.
Mix each addition until combined.
Fill the cupcake liners 3/4 full. Bake at 350°F for 15 to 18 minutes, or until a toothpick tests clean.
Once cooled, fill with Espresso Filling and frost with Vanilla Espresso Frosting.
Hello, How are you? How long do these stay fresh? Is it a suitable recipe for a large cake and can they be frozen please? Mazz xoxo
How many cupcakes does this recipe make?
I tried this recipe 3 times and it yield 12 cupcakes.
I kept them in a container at room temperature for 5 days, it was ok in Vancouver BC weather but it lost it's moisture each day. I didn't try making a large cake or frozen.
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