White Chocolate + Vanilla Bean + Cupcakes + Cadbury Mini eggs = Heaven

Oh Sunday evenings.  I try not to hate you, but alas that's easier said than done.  Granted, after a weekend as inspiring and fun-filled as the one that's almost come to pass, I'm almost excited for the work week that now stretches ahead.  A diverse variety of kitchen adventures permeated this delightful weekend, the most successful of which proved to be the white chocolate and vanilla bean cupcakes I made for our family supper.  Here's the recipe, along with the depressingly amateur photo I took of them :P

Ingredients:  (10-12 cupcakes)

Cupcakes:

1 cup vanilla soy milk

1 teaspoon apple cider vinegar

1 1/4 cups all-purpose flour

3/4 teaspoon baking powder

1/2  teaspoon baking soda

1/2 teaspoon salt

1/3 cup canola oil

3/4 cup granulated sugar

4 ounces white chocolate

1/2 vanilla bean, seeded

Frosting:

1/2 cup butter (give or take)

2-3 cups icing sugar (g or t)

2 tablespoons vanilla soy milk (g or t)

1/2 vanilla bean, seeded

6 ounces white chocolate

Directions:

Sift together dry ingredients.  

Add oil and soy milk, stir until just combined.

Gently melt white chocolate in a double boiler.  Add 1/2 vanilla bean.  Add chocolate to batter, stir until incorporated.

Pour equal amounts into muffin tray.  Bake at 350 for 20 minutes, give or take (do the toothpick insert-y thing to tell when they're done).  

Frosting Directions:

Beat butter until fluffy. 

Gradually add icing sugar and soy milk until creamy.

Melt white chocolate, add 1/2 vanilla bean.  Beat this into the rest of the icing.

Adjust ingredients until desired texture is achieved.

Apply a generous amount of icing to cupcakes once they have cooled completely.

Decorate them however you want.  I was feeling springy, and decided to use some of the mini eggs from the ginormous package I bought in a moment of weakness a couple weeks ago.  

Oh my, are these ever good.  I strongly advise you to try them.