Yields roughly 10 cupcakes
- 1 1/2 cup of flour
- 1 1/4 tsp baking powder
- 1/4 tsp kosher salt
- 1 stick of butter
- 1/2 cup sugar
- 2 eggs, room temperature
- 1 cup vanilla milk
- 2 tsp vanilla bean paste
- 2 tbsp Gewürztraminer or Riesling (or your favorite white wine)
Preheat oven to 350˚
Sift flour, baking powder and salt into small bowl and set aside.
Cream butter in stand mixer. Slowly add sugar to butter and cream for about a 5-8 minutes.
Next add the 2 eggs in one at a time.
Add vanilla bean paste & wine to milk.
Slowly add in flour mixture to butter and sugar mixture along with milk mixture in three atlernating additions starting and ending with the flour mixture. You will need to do this somewhat quickly so that you do not over mix the batter.
Fill batter 2/3 way full in cupcake pan. Bake for 18 minutes and let cakes cool.
Vanilla Bean Cupcakes Icing
- 2 sticks of irish butter
- 1/8 cup heavy whipping cream
- 2 tbl vanilla bean paste
- 2 cups of confectioner’s sugar
Cream butter, add whipping cream, vanilla paste cream until creamy, then slowly add confectioner’s sugar until creamy.
Ice cupcakes once they have completely cooled.
Pair with a glass of Gewürztraminer or Riesling.