I’ve been a busy girl in the kitchen today! I also made Brown Sugar Pound Cake Cupcakes with Brown Butter Icing, courtesy of Martha Stewart. I’ve made them before, so even though I haven’t had one (yet) today, I can promise you, these are GOOD! They are also very easy.
Without further ado, the recipe!
Brown Sugar Pound Cake Cupcakes
Makes 24 (today I halved it to make 12, worked fine)
Ingredients
3 cups sifted all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temp
2 1/4 cups packed brown sugar
4 large eggs
3/4 cup buttermilk
Instructions
1. Preheat oven to 325. Line muffin tins with paper liners. Whisk together flour,m baking powder and salt (and buttermilk IF you are using the solid buttermilk like I do)
2. With an electric mixer, cream butter and brown sugar. Add eggs, one at a time, beating until each is incorporated. Add flour mixture in three batches, alternating with two additions of buttermilk and beating until combined after each.
3. Divide evenly among lined cups, filling each 3/4 of the way full. Bake, rotating tins halfway through, until golden brown and a toothpick inserted in centers comes out clean, about 25 minutes. Transfer to wire racks to cool 10 minutes, turn out cupcakes onto racks and let cool completely.
4. Ice cupcakes the day you plan on serving them. Cupcakes can be stored up to 3 days in airtight containers or up to 3 months in the freezer. Icing recipe below.
Brown Butter Icing
Ingredients
1/2 cup (1 stick) unsalted butter
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
2 tablespoons milk, plus more if needed
Instructions<
1. Melt butter in a small saucepan over medium heat, swirling pan occasionally, until nut brown in color, about 10 minutes. (note – this happens really quickly and goes from nut brown to burnt really quickly so watch the butter very carefully!!). Remove from heat and pour butter into a bowl, leaving any burned sediment behind.
2. Add confectioners’ sugar, vanilla, and 2 T milk to brown butter; stir until smooth. If necessary, add up to 2 T more milk, a little at a time, just until icing is spreadable.
