Homemade Vanilla Extract

With the weather turning cooler and the holidays almost upon us, I am choosing to "not shop" much and focus my efforts on homemade or handmade gifts. 

As an avid baker, vanilla extract is a pantry staple for me.  But it can be so expensive! Cheap brands can be found most anywhere but they don’t have that real, true vanilla flavor that makes baked goods taste so delicious.  Imitation vanilla extract contains vanillin, which is a synthetic version of vanilla’s natural flavor compounds.  Most popular grocery store brands of both imitation and “genuine” vanilla extract may also contain corn syrup and caramel color.

This year I decided dispense with the artificial ingredients and make your own homemade vanilla?  It is very simple to do and you only need two ingredients: vanilla beans and plain Vodka. It takes approximately three minutes to assemble a large jar and within a couple of weeks you will have a large batch of homemade vanilla extract that adds a clear, true vanilla flavor to your recipes.

Did you know that there are three types of vanilla bean, any of which can be used for vanilla extract, according to your preference:

Madagascar or Bourbon vanilla. This is the bean with the smooth, sweet flavor that’s typically available as extract in the United States.

Mexican vanilla. This has a very full flavor that’s often described as creamy and spicy.

Tahitian vanilla. These beans are known for their intense floral aroma.

To make homemade vanilla:  Using a sharp knife, split 4 vanilla beans lengthwise.  Spread the two halves apart to reveal the vanilla seeds.  Place the split beans in a quart sized mason jar and fill the jar with vodka.  Store at room temperature. After about two weeks, the vodka will have colored (who needs caramel color?).  

Once my homemade vanilla is ready, I am planning to decant it into smaller bottles.  I plan to purchase a muffin tin and a set of measuring spoons, add a bottle of my homemade vanilla with the recipe for Vanilla Bean cupcakes attached and give as gifts for those other avid bakers and vanilla lovers on my list.

Vanilla Cupcakes

• 1 cup cake flour
• 1 teaspoons baking powder
• 1/2 teaspoon fine salt
• 6 tablespoons unsalted butter at room temperature
• 3/4 cup granulated sugar
• 1/2 tablespoon homemade vanilla
• 1 large egg white, at room temperature
• 1 large egg, at room temperature
• 1/4 cup plus 2 tablespoons whole milk, at room temperature

Heat the oven to 350°F and arrange a rack in the middle. Line muffin pan with paper liners.

Combine flour, baking powder, and salt in a medium bowl and whisk to break up any lumps; set aside. Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until very light in color, about 3 minutes. Add sugar and continue beating until the mixture is airy, about 3 minutes.

Scrape down the paddle and the sides of the bowl, turn the mixer to medium speed, and add the egg white, beating well. Then add the egg, beating well.  Add the milk and vanilla and mix until combined (the mixture will look curdled, but it’s not). Scrape down the sides of the bowl. Reduce the speed to low, add the reserved flour mixture, and mix until just combined, about 15 seconds.

Fill the muffin wells about halfway and bake until the cupcakes are golden brown and a toothpick inserted into the center comes out clean, about 18 minutes. Set the pans on a wire rack and let cool for 5 minutes. Remove the cupcakes from the pans and let cool completely before frosting.

Vanilla Frosting

• 2 cups powdered sugar
• 2 tablespoons butter, softened
• 2 tablespoons milk
• 1/2 teaspoon vanilla

Combine all ingredients and beat on medium speed until smooth and fluffy.