Kalalea's New Vanilla Product Line: Pure, Local, and Sustainable

Written By Christina West

We are thrilled to announce that Kalalea’s is launching a new line of vanilla products, bringing the finest flavors of Hawaii straight to your kitchen. Our range includes Vanilla Extracts, Vanilla Paste, Vanilla Beans, and much more, each crafted with care and dedication.

At Kalalea’s, we are not just purveyors of vanilla; we are farmers. We understand the pride, hard work, and dedication it takes to grow high-quality vanilla. Our products are a testament to this commitment, showcasing the rich, authentic flavors that only locally sourced vanilla can provide.

Our vanilla is sourced from local Hawaii farms and our own farm, ensuring that every product is rooted in sustainability and community support. By choosing Kalalea’s, you are not only getting premium vanilla products but also supporting sustainable farming practices that protect our environment and support our local farmers.

Stay tuned for the launch of our new vanilla product line and join us in celebrating the incredible flavors and hard work that make Kalalea’s vanilla truly exceptional.

To celebrate the launch of our new vanilla product line, here’s a delightful vanilla cupcake recipe that perfectly showcases the rich, authentic flavors of Kalalea’s Vanilla Extract, Paste and Vanilla Beans.

Ingredients 

US CUSTOMARYMETRIC

Servings: 12 cupcakes

  • 1 1/4 cups all-purpose flour

  • 1 1/4 tsp baking powder

  • 1/2 tsp salt

  • 1/2 cup unsalted butter, softened

  • 3/4 cup sugar

  • 2 large eggs, room temperature

  • 2 tsp Kalalea’s vanilla extract

  • 1/2 cup buttermilk, or plain kefir, room temperature


Instructions

  • Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.

  • In a medium bowl, whisk together 1 1/4 cups flour, 1 1/4 tsp baking powder, and 1/2 tsp salt. Set flour mix aside.

  • In the bowl of an electric mixer, beat butter and sugar on medium-high speed 5 minutes until thick and fluffy, scraping down the bowl as needed.

  • Add eggs one at a time, beating well with each addition then scrape down the bowl. Add 2 tsp vanilla and beat to combine.

  • Reduce mixer speed to medium and add the flour mixture in thirds alternating with the buttermilk, mixing to incorporate with each addition. Scrape down the bowl as needed and beat until just combined and smooth, and don't overmix. Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling 2/3 full.

  • Bake for 20-23 minutes at 350 °F, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.




Christina West