Brown Sugar Cupcakes With Brown Butter Glaze 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 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.

BROWN-BUTTER GLAZE

Steps:

• Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter into a bowl, leaving sediment behind.
• Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately.