Ingredients:
1/2 cup salted butter at room temp
1 1/4 cup granulated sugar
2 1/4 cups pastry flour or cake flour, sifted (plain flour will work)
3 teaspoons baking powder
3 eggs at room temp
1 1/4 cup whole milk at room temp
8 drops wilton treatology- vanilla custard (you can order this online)
1 teaspoon vanilla extract
1/2 teaspoon vanilla bean paste
Preheat oven to 350 degrees F
1. In the bowl of your stand mixer fitted with the paddle attachment, cream together butter and sugar for 8 minutes. After 4 minutes, stop the mixer and scrape down the sides of the bowl and allow it to continue to cream for another 4 minutes.
2. While the butter and sugar are creaming together, sift together the flour and baking powder and set aside.
3. Now add eggs one at a time to the creamed butter and sugar, allowing it to mix well after each addition.
4. Now add 8 drops of vanilla custard treatology, vanilla extract and vanilla bean.
5. Now alternatively add the flour and the milk. Start by adding half of the flour, mix until the flour disappears. Now add half of the milk and mix until everything has just combined, add half of the remaining flour and mix, repeat this process by adding the remaining milk and flour. Always start by adding the dry ingredients and end with adding the dry ingredients. (Also always make sure you scrape the sides of the bowl down unless you are using a paddle attachment with a scrapper. This is extremely critical when baking.
6. Pour batter into prepared cupcake pan and bake for 15 to 20 minutes.
7. Allow the cupcakes to cool for at least 2 hours before frosting.
This will make a min of 24 cupcakes and a max of roughly 30