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Brown Sugar Pound Cupcakes with Brown Butter Glaze

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Eclecticisms: Brown Sugar Pound Cupcakes with Brown Butter Glaze

Wednesday, October 12, 2011

Brown Sugar Pound Cupcakes with Brown Butter Glaze

My cousin Stephanie and I were baking this weekend, and I let her choose the recipe. These cupcakes are ones I probably would never have tried. I'm not a huge fan of pound cake (or a lot of cake in general, honestly) and thought these would be pretty plain. The results? They're fantastic! Lesson learned. I think I'm going to start making more "I'd never make that" recipes. How else will I find new and wonderful things?


Recipe from Martha Stewart's Cupcakes.

Ingredients- Brown Sugar Pound Cupcakes

3 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 oz (2 sticks) unsalted butter, softened
2 1/4 cups packed light-brown sugar
4 large eggs, room temperature
3/4 cup buttermilk
Brown-Butter Glaze


Line a cupcake tin with paper liners and pre-heat oven to 325.

In a large bowl, mix dry ingredients together and set aside. Cream butter and brown sugar until light brown and fluffy (using your mixer, about 3 minutes on high).




Add eggs, one at a time. Beat thoroughly between additions.




With your mixer on low, add buttermilk and flour intermittently, starting with the flour, the flour in 3 parts. Scrape down the sides of the bowl and continue mixing until the dry mixture is completely incorporated.


Pour batter into cupcake liners until about 2/3 full and bake for 25 minutes, or until a toothpick comes out clean.When the cupcakes are out of the oven, make your glaze.




Look at that shrimp on the top left!




Ingredients- Brown Butter Glaze

1/2 Cup (1 stick) unsalted butter
2 cups sifted confectioners' sugar
2 teaspoons pure vanilla extract
2 to 4 tablespoons whole milk



In a small saucepan or pot, melt the butter for about 10 minutes, or until golden brown. It should have a slightly nutty scent. Pour into your mixer's bowl, leaving any burn bits in the pot.


Mix in sugar and vanilla and beat well.






Now, add milk gradually until the glaze is the desired consitency. *Use the glaze immediately, as it might begin to separate.




Glaze your cupcakes and enjoy!




Happy baking!







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1 Comments:

At October 14, 2011 at 6:33 PM , Blogger ohkeeka said...

I'm going back on Weight Watchers, so you need to stop posting these recipes. Brown butter glaze? Oh maaaaannnnn...

 

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