Orly's Gluten Free Vanilla Bean Cupcakes

These cupcakes are my Go-To recipe for any time I want to bake a deceitfully easy dessert that will always impress.  The cake is moist, fluffy and light in texture.  The subtle vanilla bean flavor exemplifies how delicious the cupcakes are without having to mask any "gluten free taste" with heavy flavors like chocolate or cinnamon.  In fact, I made these cupcakes at the Yacht Chef's Show in Ft Lauderdale.  In a room filled with high-end foodies, guests were coming back for seconds and thirds.  Now it's your turn to blow your guests away with this super easy and delicious recipe!

Recipe Yields 1 Dozen Cupcakes

1/2 cup (113 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated white sugar
2 large eggs, at room temperature
1 tsp pure vanilla extract
1 1/2 cups (180 grams) Blends by Orly Sydney Blend
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup (120 ml) milk, at room temperature

Vanilla Bean Frosting:

1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract or vanilla bean paste
2 cups (230 grams) powdered sugar
1-2 tablespoons milk or cream

Heat: Preheat oven to 350 degrees F (180 degrees C) and line 12 muffin cups with paper liners.

Mix: In the bowl of your stand mixer with the paddle attachment beat the butter until smooth. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract.  In a separate bowl whisk the Sydney Blend with the 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.

Bake: Evenly fill the muffin cups with the batter and bake for about 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.  Remove from oven and place on a wire rack to cool completely. 

Frosting: In the bowl of your electric stand mixer, or with a hand mixer, beat the butter until smooth. Add the vanilla extract and the sugar and beat on low speed until mixed in. Then beat on high speed until frosting is light and fluffy (about 3-5 minutes). Scrape down the sides of the bowl. Add a little milk if needed so the frosting is at spreading or piping consistency. If you like you can tint the frosting with food coloring.  Spread frosting with an offset spatula on each cupcake. Or use a star shaped piping tip if you want to pipe out the frosting.  Decorate cupcakes with beads, sprinkles, edible glitter etc or serve them simply vanilla.  

These cupcakes can be covered and stored at room temperature for a few days or frozen for up to 6 months.