Substituting vanilla pod for extract in recipe?

[MooMinCow]

Just wondered if I could substitute the scrapings from a thin vanilla pod for a teaspoon of vanilla extract in a cupcake recipe? Which one is stronger?

Also, after I'm done with the pod I want to make some vanilla sugar. Do I need to rinse the pod, or can I just bung it in a jar with some caster sugar? Ooh also do I need to sterilise said jar (or will out of the dishwasher suffice?)

Thanks!

The vanilla pod seeds will be stronger, which IMO is all the better.
No need to rinse, just bung it in a jar of sugar - and the same pod will last for ages. And out of the dishwasher is fine :).

You could substitute the scrapings but obviously the cupcakes will then have black bits in. Which is stronger? Probably the vanilla pod but it's a bit of a "how long is a piece of string" question, it depends on the strength of the extract, the size and freshness of the pod etc. I'd say probably half the scrapings would be ample for 12 cupcakes - or you could just omit altogether.

Vanilla sugar - don't rinse the pod (or the sugar will crystallise on it) just put it in a glass jar of caster sugar. And no need to sterilise the jar, sugar is naturally preservative.

x-posted with Hassle saying the same thing!

Well am trying out the Hummingbird Vanilla cupcake recipe which states quarter teaspoon extract for 12 cupcakes and a few drops in the vanilla frosting. (I normally use the Primrose recipe but wanted to compare with these, but that's probably a different thread in itself!)

I usually use that extract that comes in the brown glass bottle with yellow label?

Pods measure about 9inches (yes I measured how sad) so maybe just over half in the cake batter and the rest in the buttercream?

visiter is right that it's hard to predict which is stronger! depends on your pod - its freshness, how it's been stored, etc etc. I'd guess that the pod would usually be the stronger though (and probably nicer).

WRT the frosting, I find that the little bit of liquid that you get by using the extract is actually quite significant in helping to loosen it up a bit (assuming that this is a basic buttercream). So, if you're using seeds instead, you might need to add a tiny bit of water or milk to help it on its way.

Thanks everyone... will just go for it and see what it ends up like (the kids will eat them anyhow). Think they will look pretty with little black speckles personally!

Will bung some milk into the buttercream to loosen it Aquavit...

If you wanted the icing to not to be speckly, you could always steep the vanilla seeds in some warm milk for a few minutes, then when the milk has coloured, strain out the seeds using a coffee filter or similar. Then you use the vanilla milk in your icing and the strained seeds in your cakes?

This might work better wrt giving the icing flavour anyway, as the seeds may not give up their flavour very well into pure butter. You really need some kind of liquid and the butter cream might be too solid.

Oooh good idea visiter.... thanks for the idea!