Cupcakes

1) Beat the butter and sugar together for a few minutes until light and fluffy.

2) Add the eggs, one at a time, beating in each for 30 seconds.

3) Measure the flour, baking powder, salt and thyme into one bowl.

4) Measure the milk, vanilla bean scrapings, and vanilla into another bowl.

5) Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.

6) Scoop into cupcake papers about 2/3 full. Bake for 22-25 minutes or until a toothpick comes out clean. Allow to cool on wire racks. When completely cool, frost with cream cheese frosting.

Vanilla Bean Cream Cheese Frosting

1 With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

2 Add the vanilla extract, vanilla bean and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness.

3 Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake.

4 Sprinkle some Thyme on top to decorate