Brown Sugar Cupcakes w/ Brown Butter Frosting

September 19, 2011

Last night I tried out a new recipe for brown sugar cupcakes. I think the big difference in these vs. other cupcakes is the buttermilk. It adds a little something special! The frosting gets a nice flavor from the browned butter too. 

Here's the cast of characters for the cupcakes: Eggs, Baking Powder, AP Flour, Salt, Brown Sugar, and Buttermilk (Not pictured: Stick O' Butter)

Here's what your cupcake batter looks like after mixing it all together. Fill your cupcakes about 3/4 full then bake at 325 degrees for 20-25 minutes. ( I did 25.)

Fresh out of the oven! Let these cool for at least 10 minutes while you make the frosting.

This is the color your butter should be after cooking it over medium heat for about 10 minutes, kind of an amber color.

Mix in the powdered sugar, milk, and vanilla.

Frost your cooled cupcakes and you're done! The original recipe called for a dip and swirl method of frosting but that did NOT work out well for me. I just went ahead and frosted them the old-fashioned way with a butter knife. :)

Brown Butter Cupcakes w/ Brown Butter Frosting adapted from Kitchen Trial and Error

For the cupcakes:

1 1/2 cups all purpose flour

1 tsp baking powder

1/4 tsp salt

1 stick (1/2 cup) butter, softened

1 cup + 2 tbsp light brown sugar

2 eggs, room temperature

6 tbsp buttermilk

For the frosting:

1/2 stick butter

1 cup powdered sugar

1 tsp vanilla

1 tbsp milk

Preheat the oven to 325F and line the muffin tins with paper liners.

Cream butter and sugar together until light and fluffy. Add eggs, one at a time, until incorporated.

Mix in baking powder and salt, alternate adding flour and buttermilk until everything is incorporated.

Fill muffin tins 3/4 full. Bake for 20-25 minutes.

Cool in the tin for at least 10 minutes and then remove. Cool completely before frosting.

While waiting for the cupcakes to cool, make the frosting. Start by melting the butter over medium heat in a pan that is NOT nonstick. Cook until the butter turns a nutty amber color, 6-10 minutes. Pour off the browned butter (avoid getting the burnt black sediment in the bowl) into a glass or heat proof bowl. Add the sugar, vanilla, and milk. Mix until smooth.

Frost the cupcakes once they are completely cooled.

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