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.
Here is the Grand Finale of my big October Bake Sale for Cure. I made these last week for my last bake sale. I am donating all the proceeds from the October bake sales to  Susan G. Komen for the Cure Foundation.
My total is now $81.00! I was really hoping to make it to one hundred but no one seemed to have cash on that day. The winning recipe, i.e. most sales, was Cranberry Apple Bread. Although, my favorite were the cupcakes, by far.
On another note…This is the recipe that I am entering into the Rodelle Challenge that I have been waiting for for months! I used my Rodelle vanilla beans for this recipe and all I could do the next day is smell my hands! My hands were smelling like vanilla all day!!!!
(Check out my Rodelle Challenge post a couple of  months back )

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

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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  1. These look Delicious and I love the reason you baked them! Saw you on Your Recipe My Kitchen.
    Please join me, Thursday-Sunday for Thursday’s Treasures. <3 and HUgs!

  2. Looks delicious!!


  3. Looks delicious! I’d love those with a cup of coffee on a brisk fall day! I’m hosting a Fabulous Fall party over at Not So Simple Housewife and I’d love for you to link this up! We are celebrating Fall and giving me and everybody else some great inspiration. We are looking for crafts, decor, food, and more! I’d love for you to add this and any other fall posts you may have!

    Kaitlin-The Not So SImple Housewife

  4. I wish I had a big spoonful of that vanilla bean custard- yum!

  5. These look SO good. I pinned them

  6. These are making my mouth water – looks delish!

  7. These look FABULOUS – am definitely going to make these. Thanks for sharing a great tutorial too.
    Visiting from Whipperberry.

  8. Hi Lyuba,
    This is a great cupcake for a great cause! God Bless You. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week end and come back soon!
    Miz Helen

  9. Yum, yum, yum!
    Thanks again for partying with us at Show & Share!

  10. These are gorgeous! I love the cream recipe. My mouth is watering! Best of luck in the Rodelle Challenge.

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