When coming up with this week's cupcake flavor I knew I wanted to try a Very Vanilla Cupcake because I had made some vanilla sugar with leftover vanilla bean last week, but what to go with the vanilla. Then is hit me why not make a cupcake with the flavors of my favorite ice cream sundae, the tin roof. A tin roof sundae is really very basic; vanilla ice cream, chocolate sauce & red skinned Spanish peanuts. That's it. Hold the whip cream. Don't add a cherry. It is perfect in its simpleness. I used chocolate ganache for the chocolate "sauce" & regular salted peanuts (because I prefer not to have the skins)
Very Vanilla Cupcake
(adapted from Martha's Stewart Coconut Cupcake)
This is the best fluffy white cupcake. It smelled so good Matt & I ate one right from the oven without anything on it.
3/4 c all-purpose flour
1/2 t baking powder
1/4 t salt
6 T unsalted butter, room temperature
1/2 c + 1 T vanilla sugar
1/2 vanilla bean
1/2 t vanilla
1/4 c milk
2 large egg whites
Preheat oven to 350 F. Prepare 6 - 8 muffin tins.
In a small bowl mix together the flour, baking powder & salt. In a large bowl cream together butter & vanilla sugar until light & fluffy. Scrape the seeds from the vanilla bean & add to butter mixture. Add vanilla & beat. On low speed add half the flour mixture until just blended. Add milk until blended. Add remaining flour & mix until just blended.
In another bowl beat the egg whites until stiff, glossy peak appear, about 2 minutes. Gently fold 1/3 of the egg into the batter until combined. Add remaining egg & fold until combined.
Divided equally among the muffin tins. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool before frosting.
Makes 6 - 8 cupcakes
(from Joy of Cooking)
1/4 c cream
2 1/3 oz semisweet chocolate chips
1 t flavoring of choice (I flavored mine with coffee)
Bring cream to boil. Remove from heat & add chocolate. Whisk until the chocolate has melted. Add flavoring & whisk until smooth. Allow to cool to spreadable consistency.
Can be stored in the fridge for 1 week. Reheat to reuse.
Frost cupcakes & sprinkle with salted peanuts.