VANILLA LATTE CUPCAKES
1/2 VANILLA BEAN
3/4 CUP WHOLE MILK
6 TABLESPOONS UNSALTED BUTTER
3/4 CUP SUGAR
1 1/2 TEASPOONS VANILLA EXTRACT
1 1/4 CUPS ALL PURPOSE FLOUR
PINCH OF SALT
1 1/4 TEASPOON BAKING POWDER
Preheat oven to 350°F, and prepare cupcake pan with liners.
Scrape the vanilla bean clean, and add along with the pod to milk in a small pot.
Heat the mixture on medium/low, and let it simmer for a few a minutes. Let the mixture cool, and allow the vanilla to steep in the milk.
Cream the butter and sugar until light and fluffy.
Add the egg and vanilla to the butter mixture, and mix until combined.
Sift together the dry ingredients.
Remove the pod from the milk mixture.
Alternate adding the milk mixture and dry ingredients to the egg mixture.
Mix each addition until combined.
Fill the cupcake liners 3/4 full. Bake at 350°F for 15 to 18 minutes, or until a toothpick tests clean.
Once cooled, fill with Espresso Filling and frost with Vanilla Espresso Frosting.