The only adaptation I made is to use the scraped seeds from two vanilla pods instead of the 2 tsp. of vanilla bean paste. (only because that's what I had on hand)
It was fantastic on the strawberry cupcakes. I've also used it on homemade oreos (will blog soon, I have to make them again because I didn't get pictures the first time), Sugar Cookie Bars (again, need to blog this one), and most recently, oatmeal cookie sandwiches.
For the Oatmeal Cookie Sandwiches I used my usual recipe and baked the cookies for 12 minutes in my new fancy Whoopie Pie Pan. Once cooled, I filled with the vanilla bean butter cream. These sandwiches were so amazing, I kept one and immediately got rid of the rest because I knew I would have devoured them all.
Vanilla Bean Buttercream Frosting
From: The Cupcake Project
1 1/2 cup powdered sugar
1/2 cup butter (room temperature)
2 tsp vanilla bean paste
1 tbsp milk
Mix butter and sugar til well combined. Add in vanilla and milk. Add more sugar to make the frosting stiffer, or milk to make it less stiff.