Amy's Recipe of the Day

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Location: Texas, United States

Wednesday, January 01, 2014

Brown Butter Cupcakes

Browned Butter Cupcakes
1/2 cup butter, room temperature
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
2 large eggs
2 tsp vanilla extract
3/4 cup milk

Preheat oven to 350F. Line 16 muffin cups with paper liners.
In a small saucepan, melt the butter. Continue to cook it over medium-high heat until it begins to brown and take on a golden color, about 4-5 minutes. The butter will cook quickly once it starts to brown. Transfer to a bowl and allow to cool to room temperature, making sure to scrape all the brown bits out of the pan with a spatula.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, beat together the cooled browned butter and sugar until well-combined. Beat in eggs, adding them one at a time, followed by vanilla extract.
Stir one third of the flour mixture into the browned butter mixture, followed by half of the milk. Stir in another third of the flour mixture, followed by the remaining milk. Stir in remaining flour, mixing just until no streaks of dry ingredients remain.
Divide batter evenly into prepared muffin cups.
Bake for 15-19 minute, until a toothpick inserted into the center of the cupcake comes out clean, or with just a few moist crumbs attached, and the top springs back when lightly pressed.
Turn cupcakes out onto a wire rack to cool completely before frosting.
Makes 16 cupcakes.
Brown Butter Cream Cheese Frosting
3 tbsp butter, room temperature
1/2 cup butter, room temperature
8-oz cream cheese, room temperature
2 tsp vanilla extract
3-4 cups confectioners’ sugar
In a small saucepan, cook 3 tablespoons of butter over medium-high heat until browned (3-5 minutes in the microwave, cover the bowl with ). Transfer to a small bowl and allow to cool to room temperature.
In a large bowl, beat together the remaining 1/2 cup butter, the cooled browned butter, cream cheese and vanilla extract until well combined. Gradually blend in the confectioners’ sugar and continue adding it and beating the frosting at high speed until mixture is thick, creamy and spreadable. Spread onto cooled cupcakes.