How adorable are these? I made these for a baby shower and just loved the way they came out. My new jumbo cupcake pan has just opened up a whole new world of cupcakes for me and I have to say I am loving it. I love the look of the ribbon tied around the base of the cake – and it’s much easier to do on a jumbo cake than a standard cake. I found a coordinating pink sugar for garnish and think that these might be one of the cutest cupcakes ever to come out of my kitchen!
I wanted sturdy vanilla base for these cakes, and in my searches came across this recipe that sounded interesting – it was a “French” vanilla cake. I’m still not exactly what makes it French, but nonetheless, it was delicious. The cake was moist and flavorful with a sturdy but tender crumb. I made these again later in the week to test a new frosting, and I really enjoyed them – I’m not even a big yellow cake fan.
Seeds from 1 vanilla bean, optional (I added this.)
Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside. Whisk the sugar and egg yolks together. Over low heat, warm the cream mixture back up and then slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.
Place bowl in ice bath and stir until at room temperature. Fold in whipped cream and place in refrigerator for 4 to 5 hours or until mixture is set. Fill cooled cupcakes with a generous amount of the cream using the (cone method.) Replace the cones to prepare for frosting.