Directions:
- To prepare Vanilla Bean Cake, preheat oven to 350 degrees.
- Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
- Combine flour, baking powder, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla bean paste.
- Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling about two-thirds full.
- Bake for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely. Makes 24 cupcakes.
- To prepare frosting, beat cream at high speed with an electric mixer until stiff peaks form. Beat mascarpone, powdered sugar, vanilla, and salt in a large bowl at medium speed with mixer until blended. Gently fold whipped cream into mascarpone mixture until blended. Makes 3 cups. Frost each cupcake. Top each generously with white chocolate curls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 423.25 Kcal (1772 kJ) | ||
| Calories from fat | 249.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.7g | 43% | |
|---|---|---|---|
| Cholesterol | 66.13mg | 22% | |
| Sodium | 239.57mg | 10% | |
| Potassium | 396.93mg | 8% | |
| Total Carbs | 39.57g | 13% | |
| Sugars | 21.25g | 85% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 5.26g | 11% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.3mg | 2% | |
| Calcium | 65.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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