Vanilla Bean Cupcakes with Madagascar Chantilly Cream

Dessert & Baking
Written By ANNA Test Kitchen

Recipe & Styling Mari Loewen, Photography Ross Cornish

Delicious and fabulous with Madagascar vanilla bean, so good!

Ingredients

1 cup butter, softened

1 cup sugar

1⁄2 teaspoon vanilla seeds of 1 vanilla bean

2 eggs

1 1⁄2 cups all-purpose flour

1⁄2 teaspoon baking powder

1⁄2 teaspoon baking soda

1⁄4 teaspoon salt

1⁄2 cup milk

Chantilly cream

2 cups whipping cream

2 teaspoons Madagascar vanilla bean paste

1⁄2 cup icing sugar

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Preheat oven to 350°. In the bowl of an electric mixer, cream butter, sugar and vanilla seeds until light and fluffy. Add eggs one at a time and beat well. In another bowl, sift together dry ingredients and add dry mixture and milk alternately to butter mixture a little at a time and mix until incorporated. Spoon mixture into muffin tins lined with cupcake papers 3⁄4 full. Bake 15-20 minutes. Makes 12.

To make icing, with the electric mixer, whip cream and vanilla paste on high speed until cream becomes thickened slightly. Sift in icing sugar and whip again for a few seconds until incorporated. Be careful not to over whip, cream will quickly curdle. Spread generously on cooled cupcakes with spatula.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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