These brown butter cupcakes will do. They came out of the oven with a nutty caramel flavor that only baked brown sugar can make. Mmmmm cupcakes…
Delicious! Nothing like a stop in a cupcake store for some cupcake inspiration!
Brown Sugar Pound Cakes
Adapted from: Martha Stewart Makes 24 cupcakes For the Cupcakes 3 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, softened to room temperature 2 1/4 cups packed light-brown sugar 4 eggs 3/4 cup reduced fat milk Preheat your oven to 325F. Sift together your flour, baking powder, and salt. Set aside. Cream together your butter and brown sugar. Add in eggs one at a time until well incorporated. Add in your flour mixture, alternating with milk until your mixture looks like a fluffy yellow cupcake batter that you’d just want to eat right then and there. Pour your batter into your lined cupcake tins and fill about halfway. Bake for 25-30 minutes or until the top springs back at you, the edges are golden brown, or till a toothpick comes out clean! Let cool while you make your brown butter icing. For the Brown Butter Icing 1/2 cup (1 stick) unsalted butter 2 cups sifted powdered sugar 2 teaspoons vanilla extract 2 tablespoons milk In a saucepan, heat your butter over medium heat until caramel in color (about 7-10 minutes). Don’t worry if you see burnt bits, this part will stay in the pan. Once nicely toasted, slowly pour your butter into a bowl (over a sieve if desired) so that the burnt bits mostly stay at the bottom of the pan. Add in your sugar, vanilla, and milk. Whisk together until well incorporated and take your cupcakes for a dip. Note: this icing can separate if left to cool for too long. If this happens, simply reheat over simmering water (double boiler style) and whisk until back until glazing texture! Enjoy!