Bake For Cure, Part III (Vanilla Bean Cupcakes with VB Custard and Ganache)

Sorry about the picture. I forgot my camera and had to take a cell phone photo.

Ingredients
For Vanilla Bean Cupcakes:
1/2 cup unsalted butter, room temperature
2/3 cup sugar
3 large eggs
1/2 vanilla bean
1 1/2 tsp lemon zest, packed (1 medium lemon)
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk

For Vanilla Bean Custard:
1 1/4 cups whole milk
1/2 vanilla bean
3 large egg yolks
1/4 cup sugar
2 tbs flour
2 tbs cornstarch


For Ganache Frosting:
6 ounces semisweet chocolate
3/4 cup heavy cream, boiling

Directions:
For Custard Filling:
(I tried a slightly different way of making custard that I found on Joy of Baking, it was good but I think I will go back to my regular way. You can find my way of making custard HERE)
1. In a mixing bowl, whisk eggs and sugar

2. Add the cornstarch and flour to the egg mixture, whisk well until smooth
3. Slice the vanilla bean lengthwise and add to the sauce pan with milk. Bring milk and vanilla bean to a low boil (do not let boil). Take off heat

4. Take out the vanilla bean and scrape out the seeds into the milk. (I dried the leftover vanilla bean and placed it into my sugar bowl)

5. Very slowly add the milk mixture into the egg mixture while whisking constantly. **Be careful not to do it too fast as the eggs may cook.

6. Once all combined, pour the mixture back into the saucepan and place back onto the medium heat. Heath through, whisking constantly (switch to rubber covered whisk) for about 10-15 seconds or until custard starts thickening. Take off heat.

7. Place into a bowl and cover with saran wrap so no crust is formed on top.

For Vanilla Bean Cupcakes:
~Preheat the oven to 350. Place cupcake paper cups into a 12-cup pan
1. beat the butter and sugar until light and fluffy

2.Add the eggs, one at a time, beating well after each addition.

3. Cut the vanilla bean in half lengthwise and scrape the seeds into the bowl. Beat in the vanilla seeds
4. Add the lemon zest,milk, flour, baking powder, and salt. Beat all until well combined

5.* I added 5 drops of red food coloring to make it pink.

6. Fill the cups 3/4 full and bake for 15-17 minutes or until the toothpick inserted into the center of the cupcake comes out clean.

7. Fill a decorating bag with the cream filling.

8. Use a long thin decorating tip. Insert the tip into the baked cupcakes while they are still hot.

9. Let cupcakes cool completely before frosting.

For Ganache:
1. Bring the heavy cream to boil, be careful not to let it actually boil or it will raise
2. Pour the boiling cream over the chopped chocolate and stir until melted. Cool to a little warmer then room temperature and frost the cupcakes.

* I am linking this recipe to the ALL THE PARTIES   in my party tab. Why don’t you visit the wonderful hosts and link some of your own projects!

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