Vanilla Oil Recipes

VANILLA CAKE RECIPE WITH OIL

Steps:

• Preheat your oven to 325 degrees F.
• Sift flour, baking powder, baking soda and salt into a medium bowl. Set aside.
• Spray three 6-inch cake pans with non-stick spray. Set aside.
• Into the bowl of an electric mixer with the paddle attachment, beat butter and oil together for 3-4 minutes until they are completely unified.
• Slowly add sugar into the mixture and beat on medium to high speed until light and fluffy (about 2 minutes) Scrape down the sides of the bowl.
• With the mixer on low speed add egg whites in one at a time followed by the vanilla. Beat on high until mixture is smooth and light in colour.
• With the mixer on low speed, add one third of the flour mixture into the bowl and mix until just combined. Scrape down the bowl and add one half of the butter milk and again mix until just combined. Repeat this process. Begin and end with the flour mixture. Do not over mix or your cake will become quite dense.
• Distribute cake batter evenly between three 6-inch cake pans. I like to use a kitchen scale to ensure batter is divided equally.
• Bake for 35-38 minutes, or until knife comes out clean. Each oven is slightly different, so I suggest setting your timer to 30 minutes and watching carefully from there!
• Cool on cooling rack for 10 minutes before inverting and removing cakes from can pan to cool completely.

HOMEMADE VANILLA EXTRACT

Steps:

• Using a sharp knife, slit the vanilla beans so the beans are exposed. No need to completely split the bean in half, just slit down the middle. If the length of the vanilla beans don't fit into your bottle or jar, cut the vanilla beans into smaller pieces. Place beans into bottle or jar.
• Pour vodka on top. A funnel helps. Use a little extra vodka, if needed, so the beans are fully submerged. Shake a few times.
• Store vanilla at room temperature out of direct sunlight. Shake about once per week or once every couple weeks. Vanilla can be ready to use in as little as 8 weeks, but I recommend at least 6 months for optimal flavor. 12+ months is great!
• As you begin to use your vanilla, you can refill with a little vodka each time. Give it a shake after you refill and give it a shake before each use, too. If you're gifting the vanilla or if you don't have any more alcohol to refill, remove the beans completely after first use. The beans will become a little slimy if they aren't almost fully submerged.
• Unused aged vanilla extract (with the beans fully submerged) will last several years. If it still smells good, it's still good to use! Aged extract without the beans will last indefinitely. Once you begin using the vanilla and adding more alcohol after each use, the beans will eventually need to be replaced. It's hard to give a specific amount of time as some may use (and refill) the vanilla more quickly than others. After about 1 year of frequent use and refilling, you will you find the vanilla flavor less intense. Simply remove old beans, add fresh beans, shake, and continue to use/refill.

MOIST VANILLA CUPCAKE RECIPE

Steps:

• Begin by preheating the oven to 350°F / 175°C and line a muffin pan.
• Whisk 1 1/4 cups all-purpose flour, 1 cup sugar, 1 1/2 tsp baking powder and 1/2 tsp salt together into a large bowl.
• Make a well in the middle of the dry ingredients and add 1/2 cup of buttermilk, 1/2 cup water, 1/4 cup vegetable oil, 1 large egg, and 1 Tbsp vanilla extract into the opening. Whisk the wet ingredients together, then whisk them into the dry ingredients. Mix until the batter is smooth.
• Fill the cupcake liners about 2/3 of the way full. Bake for 18-20 minutes or until a toothpick comes out clean.
• Let the cupcakes cool for 10 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, pop the pan into the freezer for about 30 minutes.
• Beat 1/2 cup of room-temperature butter on a medium speed for 30 seconds with a paddle attachment until smooth.
• Mix in 1 1/2 tsp vanilla extract and 1/4 tsp fine salt on a low speed.
• Slowly mix in 1 1/2 cups of powdered sugar on a low speed. Halfway through add 1 Tbsp of heavy cream to make the frosting easier to mix.
• Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.
• If the frosting is too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
• Place the buttercream in a piping bag fit with your favorite frosting tip, and pipe large swirls onto the fully cooled cupcakes.
• Decorate as desired, then enjoy!

VANILLA OIL

Steps:

• Put the oil in a small saucepan. Split the bean and scrape in the seeds. Cut the pod into one-inch lengths and add.
• Simmer the oil over very low heat for five minutes. Remove from heat and allow to macerate at least six hours before using.
• Store the oil in a covered jar, with the pods still in it. The flavor will continue to intensify for a day or so and then remain constant almost indefinitely. Use to grease baking pans, to add flavor to salad dressings (especially for fruit) and as a sauteing medium for vegetables such as carrots, summer squash and new onions.

SUPER EASY VANILLA CAKE RECIPE WITH OIL INSTEAD OF BUTTER

Steps:

• Preheat the oven to 350 degrees F.
• Oil a 8 or 9 inch round cake baking container and line it with parchment paper.
• With an electric blender set on high speed, beat sugar, eggs, and vanilla for around one minute to thicken.
• On low speed include vegetable oil, milk, all-purpose flour, baking powder, and salt (optional). Blend it well but do not over mix. It will take around 1 minute.