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- 1 cup (230 g, 2 sticks) unsalted butter, room temperature
- 3 cups (360 g) AP flour
- 1 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 2 t freshly ground pink peppercorns
- 1/4 t freshly ground white peppercorns
- 1 3/4 cups (350 g) sugar
- seeds from 3 vanilla beans
- 4 eggs
- 1 1/2 t vanilla extract
- 1 cup buttermilk (I used full fat)
- Glaze:
- 1 1/2 cups (140 g) confectionersâ sugar, sifted
- 1 t vanilla
- 1/4 t freshly ground pink peppercorns
- pinch of salt
- 3-4 T water
View Full Recipe at The Spiced Life
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