Vanilla Bean Cupcakes
Using an electric mixer, cream together the butter, sugar and Taylor & Colledge vanilla bean paste.
Add the eggs one at a time and beat lightly. Add sifted flour and milk in two batches, stirring between each addition until just combined.
Spoon into a lined 12 hole cupcake tin and bake for 15-20 minutes at 350F fan forced.
Place butter in the bowl of a stand mixing and beat on medium-high speed for 6-8 minutes until pale and fluffy. With the mixer off, sift in icing sugar and vanilla, and fold to combine. Return to mixer and beat until combined, approximately 2-3 minutes.
Transfer icing to a piping bag fitted with a 1M (Rose) piping tip. Pipe rosettes over cupcakes.
7 tbsp (100g) unsalted butter, softened
6.5 oz (185g) granulated sugar
2 tsp Taylor & Colledge Vanilla Bean Paste
2 large eggs
7 oz (200g) all-purpose flour – 2 tsp baking powder
4 fl oz | 1/2 cup (120ml) milk
8.8 oz (250g) unsalted butter, softened
1 lb (450g) confectioners’ sugar
2 tbsp Taylor & Colledge Vanilla Bean Paste