Brown Sugar Cupcakes With Brown Butter Frosting Recipes

BROWN SUGAR CUPCAKES WITH BROWNED BUTTER FROSTING

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
• In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat 1 cup butter on medium speed 30 seconds. Gradually add granulated sugar and brown sugar, about 1/4 cup at a time, beating well after each addition, scraping bowl occasionally. Beat 2 minutes longer. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, with 2/3 cup milk, about half at a time, beating just until blended.
• Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until two-thirds to three-fourths full.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• In small saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until light golden brown. Cool completely. In large bowl, beat browned butter, powdered sugar and 4 tablespoons milk with electric mixer on low speed. until blended. Beat in enough remaining milk, 1 teaspoon at a time, until frosting is smooth and spreadable. Frost cupcakes.

BROWN SUGAR CUPCAKES WITH BROWN BUTTER FROSTING

Steps:

• Preheat oven to 325. Line muffin tin with cupcake liners. Whisk together flour, baking powder and salt, set aside. In the bowl of a stand mixer cream butter and brown sugar together until light and fluffy. Add eggs one at a time, beating and scraping down sides of bowl after each addition. Add flour mixture in batches alternately with the buttermilk (Some of the flour, half of the buttermilk, more flour, rest of buttermilk, rest of flour) mixing until combined after each addition. Divide batter evenly among prepared cups, filling about 3/4 full. Bake until golden brown, about 25 minutes. Transfer to a cooling rack to cool completely. for the frosting In medium saucepan, heat butter over medium heat, swirling the pan to avoid burning. Continue to watch and swirl for a few minutes until light golden brown and there are a few brown pieces on the bottom of the pan, then remove from heat. Stir in powdered sugar and vanilla and then add the milk slowly as needed, adding more if needed to reach desired consistency. Immediately spread or spoon over cooled cupcakes.

YUKON CORNELIUS PULL-APART CUPCAKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup standard cupcake pans with paper liners.
• Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl.
• Combine sugars and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one at a time, thoroughly mixing after each addition. Beat in vanilla extract.
• Mix 1/3 of the flour mixture into the butter mixture until just combined. Mix in 1/2 of the coffee and 1/2 of the sour cream until just combined. Add remaining flour mixture alternately with remaining sour cream and coffee. Do not overmix. Fill the prepared cupcake cups evenly with batter.
• Bake in the preheated oven until they spring back lightly when touched, 18 to 22 minutes. Let cool completely, 30 minutes to 1 hour.
• Core cooled cupcakes using a knife or cupcake corer, cutting about halfway down. Save cupcake centers for another use (such as for making a batch of cake balls).
• Prepare ganache. Add white chocolate chips and heavy cream to a large, microwave-safe bowl. Heat at 50% power until chocolate is melted and smooth, in 30-second intervals, stirring after each. Mix in crushed candies and peppermint extract until thoroughly combined. Allow to cool for 10 minutes, stirring often.
• Place ganache in a piping bag or resealable plastic bag with a corner cut off. Fill each cupcake to the top with ganache. Allow them to sit until ganache firms up and doesn't "smudge" when pressed lightly with fingertips, 15 to 20 minutes.
• Prepare frosting. Cream butter until smooth in a large bowl with an electric mixer. Beat in 1 cup powdered sugar at a time, mixing well after each addition. Mix in vanilla extract, peppermint extract, and salt. Add heavy cream and beat on medium-high speed until light and fluffy, 3 to 5 minutes. If frosting is too thick, add more heavy cream--or if it is too thin, add more powdered sugar until frosting is a spreadable consistency that still holds its shape.
• Place a small amount of frosting in a separate bowl and add yellow food coloring for the ear muffs. Divide remaining frosting in half. To 1/2 of the divided frosting, add cocoa powder and red food coloring to achieve an auburn color. Divide remaining white frosting in half again. Color 1/2 peach using a very light amount of red and yellow food coloring. Color remaining frosting red. Put each into a piping bag fitted with a coupler.
• Arrange cupcakes on a large cake board or serving platter, starting from the top. Begin with 1 cupcake at the top. Follow with a row of 2 cupcakes, making sure they stay as close as possible. (If cupcakes slide around, affix a small amount of frosting to the bottom of them so they stick to the serving platter or cake board.) Follow with a row of 3 cupcakes, then a row of 5 cupcakes, a row of 4 cupcakes, another row of 5 cupcakes, and finally a last row of 4 cupcakes. Make sure the cupcakes are as close to one another as possible. If there are any large gaps, you can use large marshmallows, trimmed to fit, in order to fill them in and make a flatter, more cohesive surface to frost.
• Beginning with the top 6 cupcakes (the rows with 1 cupcake, 2 cupcakes, and 3 cupcakes in them), frost the hat portion of the cake using the red frosting and large round tip. Smooth center portion using an offset spatula, if desired. Use the peach frosting to frost the center 3 cupcakes in the row of 5 below the hat, leaving a cupcake on each side unfrosted for the ear muffs. Smooth with an offset spatula. Affix 2 dark chocolate chips upside-down for the eyes in the center of the peach frosting.
• Pipe the nose below the eyes, and then the lower lip below the nose using the peach frosting. Frost the cupcakes on each side of the face with the yellow frosting for the ear muffs. To frost the beard, use the auburn colored frosting and cover the remaining unfrosted cupcakes (that contain a row of 4, a row of 5, and final row of 4 cupcakes) with a thin layer of the auburn frosting. Smooth frosting all over the "beard-portion" of the cupcakes until mostly smooth and flat. Place a star tip on the auburn frosting piping bag, and pipe dots of frosting along the side of the face, then pipe the mustache between the nose and lip, and add some swirls on top of the beard, if desired.
• Allow cupcake cake to sit for about 30 minutes at room temperature (or place in the fridge) to allow frosting to crust. Serve.

BROWN-SUGAR POUND CUPCAKES WITH BROWN-BUTTER GLAZE

Steps:

• Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
• Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with buttermilk and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 3/4 full.
• Bake cupcakes until testers inserted into centers come out clean, 25 minutes. Let cool in tins on wire racks. (Unglazed cupcakes will keep, covered, for up to 3 days.) Set racks with cupcakes over parchment-lined baking sheets. Spoon glaze over tops, and let stand until set. Serve glazed cupcakes immediately.

BURNT BROWN SUGAR CUPCAKES WITH FROSTING

Steps:

• 1. Line 12 muffin cups with 12 paper liners. Preheat the oven to 400 degrees F.
• 2. Put butter it in a small saucepan on medium heat, stirring until it turns a dark golden color. Take the pan off the heat and cool until it begins to solidy but do not put in the fridge to speed up the process. This won't take that long.
• 3. When the butter is solid but still soft place the butter into a large bowl and add brown sugar and eggs. Beat until light and fluffly, about 2 minutes. Add vanilla extract.
• 4. In another bowl sift dry ingredients. Add to the butter mixture in three parts alternating with a tablespoon of milk each time and ending with the milk. Divide batter among the paper cups, and cook for 15 - 20 minutes. Remove to wire racks to cool.
• 5. For the frosting once again burn the butter in the same process listed above in step two. Let it cool and solidify but do not put in the fridge to speed up the process.
• 6. Once the butter is solidified but soft place in a bowl and beat it until it is light and fluffy. Add vanilla. Add the confectioners' sugar slowly alternating with the milk until you have reached desired consistency. Smear frosting on cooled cupcakes and enjoy.

VANILLA BEAN CUPCAKES WITH VANILLA FROSTING

Steps:

• Let eggs stand at room temperature 30 minutes. Meanwhile, place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix 2 1/2 cups flour, the baking powder and salt.
• Heat oven to 375°F. (For dark or nonstick pans, heat oven to 350°F.) In large bowl, beat 1 cup softened butter, seeds from 1 vanilla bean, and 1 1/2 cups sugar with electric mixer on high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla. On low speed, beat flour mixture into sugar mixture alternately with 1 cup milk, beating after each addition just until smooth. Scrape side of bowl occasionally. Stir in sour cream.
• Spoon batter evenly into muffin cups, filing each about three-fourths full. Bake 20 to 25 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pan to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, for frosting, in 4-quart saucepan beat 2 cups sugar and 1/2 cup flour with whisk. Beat in 2 cups milk until smooth. Cook over medium heat until mixture comes to a boil, beating constantly. Cook 1 minute longer as it boils. Remove from heat; immediately pour into ungreased 2-quart baking dish or shallow pan with sides. Refrigerate about 1 hour or until cooled.
• In large bowl, beat 2 cups softened butter and seeds from 1 vanilla bean with electric mixer on high speed until light and fluffy. Gradually add cooled flour mixture by 1/4 cupfuls; beat on high speed until smooth. Beat in 1 1/2 teaspoons vanilla.
• Place frosting in large resealable freezer bag. Cut off one bottom corner to create 1-inch opening. Pipe frosting in circular motion over cupcakes. Garnish with raspberries and mint.