Skinny Vanilla Bean Cupcakes Recipes

Steps:

• Heat oven to 350°F. Place paper cupcake wrapper or baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, applesauce, water and oil with electric mixer on medium speed until well blended. Add half of the vanilla bean seeds to batter; stir until mixed. Divide batter evenly among muffin cups.
• Bake 17 to 19 minutes or just until cupcakes spring back when lightly touched in center. Cool cupcakes in pans 5 minutes. Remove from muffin cups to cooling racks. Cool completely, about 1 hour.
• In large bowl, mix whipped topping, powdered sugar and remaining half of vanilla bean seeds. Spoon over top of each cupcake. Garnish each with berries and mint.

Steps:

• Preheat oven to 375°. Line 18 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Split vanilla beans lengthwise; using the tip of a sharp knife, scrape seeds from the center into creamed mixture. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Decorate with sprinkles and coarse sugar as desired. Refrigerate leftovers. Freeze option: Freeze cooled cupcakes in resealable freezer containers. To use, thaw at room temperature. Frost as directed.

Steps:

• Scrape vanilla bean seeds into microwavable bowl; add beans to bowl, cover beans with 3/4 cup milk. Microwave on High 1 minute or until mixture boils. Let stand 15 minutes. Remove beans. Add remaining milk to warm milk mixture, stir well. Reserve 1/4 cup milk mixture.
• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking powder and 1/2 teaspoon salt. In large bowl, beat 3/4 cup butter with electric mixer on medium speed 30 seconds. Gradually add sugar, beating after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well. On low speed, alternately add flour mixture and milk mixture, beating just until blended. Divide batter evenly among muffin cups. Bake 17 to 22 minutes or until toothpick comes out clean. Cool 5 minutes. Remove to cooling racks. Cool completely. in large bowl beat frosting ingredients on low speed until blended, adding 1 tablespoon reserved milk mixture at time. Frost cupcakes.

Steps:

• Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together flour, baking soda, baking powder, and salt. In another bowl, combine cream, orange juice, and vanilla extract.
• With an electric mixer on medium-high speed, cream butter, sugar, vanilla-bean seeds, and zest until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of the cream mixture, and beating until just combined.
• Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
• To finish, use a serrated knife to trim tops of cupcakes to make level. Using an offset spatula, spread buttercream over cupcakes in a smooth, even layer. Place a candied orange slice on each cupcake. Fill a pastry bag fitted with a small plain tip (#5) with buttercream, and pipe dots around edge of each orange. Cupcakes can be refrigerated up to 1 day in airtight containers; bring to room temperature before serving.
• Wash the oranges, trim off tops and bottoms, and cut oranges into 1/8-inch-thick slices (12 total). Remove seeds.
• Bring sugar and the water to a boil in a large saucepan over medium heat; boil, stirring, until clear, about 5 minutes. Add enough orange slices to fit in one layer; simmer, turning slices occasionally, 20 to 40 minutes (depending on toughness of rinds), or until translucent but still orange in color. Using a slotted spoon, transfer slices to a heatproof container. Repeat with remaining slices. Pour the syrup into container with slices; let cool completely. Orange slices can be refrigerated up to 1 week in airtight containers.