Brown Sugar Pound Cupcakes With Brown Butter Glaze Recipes

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.

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.

BROWN SUGAR CUPCAKES WITH BROWN BUTTER GLAZE

Steps:

• Soften 2 sticks butter.
• Preheat oven to 325°F.
• Line muffin pan with paper liners.
• Cream 2 sticks butter and the brown sugar until light and fluffy.
• Add eggs, beating after each addition.
• Add buttermilk (Plain yogurt also works well) and mix well.
• Add flour, baking powder, and salt. Mix well.
• Fill muffin cups 2/3 full and bake until golden and toothpick inserted in center comes out clean, about 20 minutes.
• Set cupcakes on wax paper to cool.
• When ready to frost, melt remaining stick of butter over medium heat until golden brown.
• Remove from heat and add confectioners sugar and vanilla to butter and mix. Add milk one tablespoon at a time until smooth and of your desired thickness. I like to leave it on the thick side so it doesn't run off the sides of the cupcakes, but it's up to you what you like.
• Spoon glaze over each cupcake and swirl it around.
• Let stand until glaze is set.

BROWN SUGAR POUND CAKE WITH BROWN SUGAR GLAZE

Steps:

• Beat shortening,butter and brown sugar at medium speed with an electric mixer 2 minutes or until creamy. Add eggs, one at a time, beating well after each addtion.
• Combine flour,salt,and baking powder; add alternately with milk, beginning and ending with flour mixture. Stir in flavoring. Pour batter into a greased and floured 12-cup bundt pan.
• Bake at 300 for 1 hour and 15 minutes or until a long wooden pick inserted into the center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan, and cool completely on a wire rack. Pour warm glaze over cake. Let cake stand 30 minutes or until glaze is firm.
• BROWN SUGAR GLAZE:.
• Melt butter in a medium saucepan over medium heat. Whisk in brown sugar, and cook 1 minute.
• Add milk, powdered sugar, and vanilla; whisk until creamy. Remove from heat, and pour immediately over cooled cake.