Hope you enjoy
Vanilla Brown Butter Cupcakes
Makes 12
1/3 Cup Butter
1 1/3 Cups All Purpose Flour
1 Teaspoon Baking powder
1/4 Teaspoon of salt
1 Cup Sugar
2 Eggs
1 Teaspoon Vanilla Extract (if you have vanilla bean paste, use it instead, TRUST ME)
3/4 Cup Milk (I used 2%)
Preheat oven to 350 and line 12 muffin tins
Melt butter in a small saucepan and cook over low-medium heat until butter has turned an amber color and smells toasty, but not burnt. Butter will darken quickly once it begins to turn. Pour from saucepan, scraping all the browned bits from the bottom with a spatula, into a small bowl to cool.
In a large bowl, whisk together flour, baking powder, salt and sugar.
In a medium bowl, whisk together cooled butter, eggs, vanilla and milk. Pour into flour mixture and stir until just combined.
Distribute batter evenly into prepared muffin cups.
Bake for 16-19 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
Cool completely on a wire rack before frosting.
Vanilla Bean Buttercream (best frosting EVER)
1/2 cup butter, softened
1 tsp vanilla bean paste (if you don't have it, you can use vanilla extract, but it is not as fantastic)
Approx 3 cups confectioners’ sugar
2-4 tablespoons milk
Cream butter with an electric mixer until soft. Add vanilla and gradually add in sugar until most has been incorporated. Mixture will look a bit sandy. Add in milk as necessary (start with 2 tbsp), along with any remaining sugar, until frosting reaches an easy to work with consistency. The amount of sugar necessary will vary according to the weather and season, so you might need a bit extra if it’s humid out!
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