Instructions

For Cupcakes:

1. Position a rack in the upper third of the oven and preheat oven to 350 degrees F. Line two cupcake pans with paper liners and set aside.
2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
3. In a small bowl, whisk together milk, vanilla extract and vanilla bean seeds. Set aside.
4. In a stand mixer, fit with a paddle attachment, cream the butter and sugar until light and fluffy. This may take 3 to 5 minutes. Scrape down the sides of the bowl to make sure everything is well incorporated.
5. Add the eggs, one at a time, beating for one minute after each addition. If the batter begins to looks a bit curdled, that’s alright. With the mixer on low speed, alternately add the flour mixture and the vanilla milk mixture in three batches, starting and ending with the flour. When the batter is almost combined, stop the mixer and finish mixing the batter with a spatula, making sure that any flour bits at the bottom of the bowl are well incorporated.
6. Divide into the lined cupcake pan and bake for 25 minutes or until golden and a cake tester inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before removing to cool completely before frosting.

For Frosting:

1. With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes. Add vanilla and champagne, beating on medium for another minute.
2. Assembly
3. To assemble, wait for cupcakes to be completely cool. Then, either cut out the centers of the cupcakes (or if you’re lazy like I am, just poke in a hole with your finger). Scoop a teaspoon or two of jelly into the hole, then frost with champagne frosting.