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Antonio Refflis
Preheat oven to 350°F and prepare the cupcake pan: Line a 12-cup muffin or cupcake tin with cupcake liners and set aside. 2 Steep vanilla bean pod and seeds in hot milk: While the oven preheats, cut open and scrape out the seeds of a vanilla bean.
Place the seeds, empty bean, and the milk in a small saucepan. Warm over medium heat for a few minutes until the milk is just starting to steam. Be careful not to boil or scald the milk. Remove from heat and allow the milk to cool with the vanilla beans. After it cools, remove the bean pod. (Wash it and then place it out to dry so it can be used again.). Whisk together dry ingredients In one bowl whisk together the flour, baking powder, and salt.
“It raises my hackles when someone calls something “plain vanilla.” Plain? Plain?! Are they insane?! There’s nothing plain about vanilla!”
Luchano Jemenez
Whisk vanilla milk, extract, and sour cream: In another bowl whisk together the vanilla-steeped milk, vanilla extract, and sour cream. Begin making the cupcake batter: Beat the butter in the bowl of a stand mixer fitted with a beater attachment for about 3 minutes on medium speed, then add the sugar and beat until light and fluffy, about 3 minutes.
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