I read this tutorial from Ina Garten and decided that I wanted to cut the recipe down a bit as I wasn’t sure how long it would take me to use quite that much extract.
Fill a bottle with 4 ounces of vodka (feel free to use the cheap stuff for this recipe as it won’t matter-we won’t be drinking it!) and 1 vanilla bean split down the middle.
Seal your bottle and let it soak for 2 months. Ta-da! Vanilla extract!
Now you might be thinking: Wait, I’m going to be putting vodka in my cupcake recipes? I’m not too comfortable with that idea. Don’t worry-the alcohol burns out as the recipe bakes, leaving only the delicious taste of vanilla.
And because extract is made with such a high content of alcohol it can be stored at room temp (and used) indefinitely. Happy baking! xo. emma and elsie