FOODIE FRIDAY -- V is for VANILLA

VANILLA---not just a simple flavoring for ice cream!!!

Pure vanilla, with its wonderful aromatic flavor, is a commonly used flavoring in pastries, confections, and other desserts. It is the second most expensive spice after saffron, because growing the vanilla seed pods is so labor intensive. Vanilla is the fruit of a thick green orchid vine (v. planifolia) that grows in Mexican tropical forests. This particular orchid, of over 20,000 varieties, is the only one that bears anything edible. In the 1800s, vanilla producing orchid plants were introduced in Madagascar, which now produces 70-80% of the world's culinary vanilla.

read more here: www.joyofbaking.com/Vanilla

Grab some good quality vanilla extract and bake up these
VANILLA CUPCAKES with VANILLA BUTTERCREAM ICING:

1 cup (2 sticks) unsalted butter, room temperature

1 1/33 cup granulated white sugar

6 large eggs

2 teaspoon pure vanilla extract

3 cups all purpose flour, sifted

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk or cream

Buttercream Frosting:

4-5 cups powdered sugar, sifted

1 cup unsalted butter, room temperature

2 teaspoon pure vanilla extract

4 tablespoons milk or light cream

DIRECTIONS:

Preheat oven to 350 degrees F and line 24 muffin cups with paper liners.

In the bowl of your electric stand mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can use a butter knife. spatula or get fancy and pipe the icing on!

Cupcakes are best eaten the same day they are made, but they can be covered and stored for a few days.

Buttercream Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed
(recipe adapted from joyofbaking)

YIELD: Approx. 24 cupcakes