BROWN SUGAR CUPCAKES WITH BROWNED BUTTER FROSTING
From-scratch frosting-featuring the rich taste of browned butter-makes these cupcakes irresistible!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Cupcake, Sodium 210 mg, Sugar 33 g, TransFat 0 g
BURNT BROWN SUGAR CUPCAKES WITH FROSTING
Browning the butter in both the cupcake and the icing gives thes cupcakes a lovely nutty flavor. I use Recipe #390393 to make my own self-rising flour.
Provided by invictus
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 280.5, Fat 16.5, SaturatedFat 10.1, Cholesterol 76.8, Sodium 148.8, Carbohydrate 31.7, Fiber 0.2, Sugar 25.2, Protein 2.2
PUMPKIN CUPCAKES WITH BURNT MARSHMALLOW FROSTING
Provided by Food Network Kitchen
Time 1h30m
Yield 24 cupcakes
Number Of Ingredients 17
Steps:
- Make the cupcakes: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line two 12-cup muffin pans with liners. Whisk the flour, cinnamon, baking powder, baking soda, salt, nutmeg and cloves in a medium bowl. Combine the brown sugar, eggs, melted butter, pumpkin puree and vanilla in a large bowl and whisk until smooth. Add the flour mixture and whisk until just combined.
- Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake, switching the pans halfway through, until the tops of the cupcakes spring back when gently pressed, 25 to 30 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
- Meanwhile, make the frosting: Combine the granulated sugar, cream of tartar, egg whites and salt in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Whisk until the mixture is warm and the sugar dissolves, 2 to 3 minutes. Remove the bowl from the pan, add the vanilla and beat with a mixer on medium-high speed until the frosting is cool and stiff glossy peaks form, 4 to 6 minutes.
- Transfer the frosting to a piping bag fitted with a large round tip; pipe onto the cupcakes. Brown the frosting with a kitchen torch.
BROWN-SUGAR POUND CUPCAKES WITH BROWN-BUTTER GLAZE
Tangy buttermilk gives this bite-sized take on pound cake a moist, tender crumb.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 29
Number Of Ingredients 8
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 BUTTER FROSTING
This unusual frosting recipe is made with burnt butter! It is excellent on yellow cakes, and I always get rave reviews. Do not substitute margarine for butter in this recipe!
Provided by Cheryl
Categories Desserts Frostings and Icings Buttercream
Time 11m
Yield 12
Number Of Ingredients 4
Steps:
- Place the butter in a saucepan over medium-high heat. Cook, stirring constantly, until the butter is a nice tan color. If it gets dark brown or black you have allowed it to burn too long. When butter has been "burned" remove the saucepan from the heat.
- Slowly mix in confectioners' sugar and vanilla. Beat on high speed of an electric mixer until light and fluffy. Beat in the milk a tablespoon at a time until desired spreading consistency is achieved. Use frosting immediately, as this frosting will set up quickly.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 39.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 54.9 mg, Sugar 39.2 g
BURNT SUGAR CAKE II
Steps:
- Prepare burnt sugar by placing 1/2 white sugar into a heavy skillet over medium high heat, stirring constantly with a wooden spoon as sugar melts. When it becomes very dark brown, remove from heat, add hot water very slowly and stir until dissolved. Set aside to cool.
- Preheat oven to 350 degrees F (175 degrees F). Line two 9 inch round baking pans with parchment paper.
- Sift the flour, baking powder and salt together three times.
- Cream the butter or margarine with the remaining 1 1/4 cups white sugar until light and fluffy. Add the eggs 1 at a time, beating thoroughly after each. Stir in the vanilla and the burnt sugar syrup mixture.
- Add the dry ingredients and milk alternately to the creamed mixture. Beat until smooth. Pour batter into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
Nutrition Facts : Calories 185.2 calories, Carbohydrate 29.1 g, Cholesterol 39 mg, Fat 6.7 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 3.9 g, Sodium 162.2 mg, Sugar 15 g
BROWN SUGAR CUPCAKES WITH BROWN BUTTER FROSTING
Number Of Ingredients 11
Steps:
- Preheat oven to 325. Line muffin tin with cupcake liners. Whisk together flour, baking powder and salt, set aside. In the bowl of a stand mixer cream butter and brown sugar together until light and fluffy. Add eggs one at a time, beating and scraping down sides of bowl after each addition. Add flour mixture in batches alternately with the buttermilk (Some of the flour, half of the buttermilk, more flour, rest of buttermilk, rest of flour) mixing until combined after each addition. Divide batter evenly among prepared cups, filling about 3/4 full. Bake until golden brown, about 25 minutes. Transfer to a cooling rack to cool completely. for the frosting In medium saucepan, heat butter over medium heat, swirling the pan to avoid burning. Continue to watch and swirl for a few minutes until light golden brown and there are a few brown pieces on the bottom of the pan, then remove from heat. Stir in powdered sugar and vanilla and then add the milk slowly as needed, adding more if needed to reach desired consistency. Immediately spread or spoon over cooled cupcakes.
BURNT SUGAR CAKE
This was a cake Mom made when I was a child. She didn't make it very often, but when she did...oh la la!
Provided by Cindy Lynn
Categories Dessert
Time 1h
Yield 2 8inch layers
Number Of Ingredients 9
Steps:
- Burnt Sugar: Melt 1/2 cup sugar in a heavy pan over low heat stirring constantly until dark brown.
- Add 1/2 cup boiling water and cook until mixture looks like molasses.
- Cake: Sift flour, measure, add salt and baking powder and sift together.
- In a separate bowl, cream shortening.
- Add sugar gradually and cream well.
- Add eggs one at a time to creamed mixture, beating thoroughly after each addition.
- Add sifted dry ingredients alternately with milk.
- Add burnt sugar and vanilla.
- Bake in two greased and floured 8-inch round layer cake pans in a moderate oven (350 deg F); 30-35 minutes.
- Cool and frost with broiled frosting colored with burnt sugar.
Nutrition Facts : Calories 1778.6, Fat 62, SaturatedFat 17.3, Cholesterol 228.6, Sodium 1168, Carbohydrate 283.9, Fiber 3.8, Sugar 169.8, Protein 24.8
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