After cooking, though, don’t throw the bean away; you can add it to a jar of sugar, where it will continue to infuse for a deliciously fragrant vanilla sugar that you can use in these vanilla strawberry swirl macarons.
Loading the player...
1.Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
2.In a large bowl, using an electric mixer, beat butter, sugar and vanilla together until pale and creamy. Add eggs, one at a time, beating well after each addition.
3.Fold in flour, alternately with milk, beginning and ending with flour. Spoon mixture into patty cases until two-thirds full.
4.Bake 20-25 minutes, or until cooked when tested with a skewer. Cool in pan 5 minutes, before transferring to a wire rack to cool completely.
5.Meanwhile, to make buttercream, in a small bowl, using an electric mixer, beat butter until very pale. Gradually add half icing sugar; beat until combined. Add milk, remaining icing sugar and pink colouring; beat until smooth.
6.Spread icing over cupcakes. Place sprinkles on a shallow plate; roll edges of cake in sprinkles. Place flower on centre.