I love winter white nail polish, ski coats, cocktail dresses and sunglasses. And winter white cupcakes felt like the perfect treat on this icy cold weekend. The cake was bourbon vanilla and the frosting was vanilla bean.
I made a special cupcake for a birthday girl I knew I would be seeing on Sunday. I topped the cake with a seriously large mound of frosting and added Steph’s name. The chocolate is the vanilla bean frosting with added Dutch cocoa powder. I used the same vanilla frosting bag when I changed to chocolate so the letters and hearts would have a snowy, glazed effect.
My favorite new cupcake batter tool is this ice cream scoop from Crate + Barrel. It distributes batter perfectly and quickly.
I followed my favorite go-to cupcake recipe here, only substituting soy for coconut milk. Adapted fluffy frosting recipe listed below. I adore this recipe combo because the frosted cupcakes can stay at room temperature for days and still taste amazing. Butter and egg based cupcakes and frosting don’t allow that luxury and they dry out quickly. This is my fave for good reason. You’ll love it.
winter white vanilla bean frosting
adapted from Chef Chloe’s Irish Whiskey Buttercream
1 cup non-hydrogenated shortening (Spectrum Organics)
2.5 cups powdered sugar
1 tsp pure bourbon vanilla extract
Seeds of half of one full vanilla bean
2 tbsp soy or any non-dairy milk, plus more if needed
[do it up]
Using an electric mixer, beat the shortening until smooth. With the mixer on low, add powdered sugar, vanilla extract, vanilla beans and 1 tablespoon milk at a time, as needed, until frosting reaches a spreadable consistency. Beat on high for 2 more minutes until light and fluffy.