Gretchen And Grandma's Baking Adventure

I enjoy spending time with my granddaughter more than anything else.

This past weekend we did some baking and this was the very first time Gretchen baked something by herself.

I supervised her baking cupcakes, really the only thing I did was slice and help her scrape out the vanilla beans and to ensure her measurements were correct before she added them, other than taking them out of the oven that was all I contributed.

The cupcakes were fantastic! I know she was as proud of herself as I was of her.

I am so happy that she has inherited my love for baking, now I have someone to leave all my special recipes to.

The recipe for these amazing cupcakes are from a blog I love to read it is Sally's baking addiction and the recipe is as follows.

VANILLA CUPCAKES

• 1 and 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 2 egg whites
• 1/4 cup vanilla greek yogurt (or plain; or regular yogurt; or even sour cream) we used sour cream
• 3/4 cup vanilla almond milk (or cow's milk; or soy milk; or plain almond milk)
• 2 teaspoons vanilla extract
• seeds scraped from 1/2 split vanilla bean

VANILLA BEAN FROSTING

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 4-5 cups powdered (confectioners') sugar
• 1/4 cup heavy cream*
• 1 teaspoon vanilla extract
• seeds scraped from 1/2 split vanilla bean
• salt, to taste

Directions:

1. Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Stir in sugar - mixture will be gritty. Stir in egg whites, sour cream, milk, and vanilla extract until combined. Split 1 vanilla bean down the middle lengthwise. Scrape seeds from half of the vanilla bean into batter. Reserve other half.
3. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
4. Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.
5. To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add powdered sugar, cream, vanilla extract, and vanilla bean seeds with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add salt if frosting is too sweet (1/4 teaspoon). Frost cooled cupcakes .
6. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.

*Strongly urged to use heavy cream.  You may use milk or half-and-half, but heavy cream (we used sour cream and whipping cream)  will give the frosting a thicker texture.  I recommend it.