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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Brown-Sugar Pound Cupcakes with Brown-Butter Glaze Recipe

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This recipe for Brown-Sugar Pound Cupcakes with Brown-Butter Glaze is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 sticks unsalted butter, softened
2¼ cups packed light-brown sugar
4 large eggs, room temperature
¾ cup buttermilk



Brown-Butter Glaze:

1 stick unsalted butter
2 cups sifted confectioners' sugar
2 teaspoons pure vanilla extract
2 tablespoons (up to 4) whole milk
Directions:
Directions:
1.Preheat oven to 350 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.
2.Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with buttermilk and ending with dry ingredients. Scrape sides of bowl. Divide batter among muffin cups, filling each 3/4 full, and bake for 25 minutes. Let cool in tins on wire racks.
3.Set rack with cupcakes over a parchment-lined baking sheet. Spoon Brown-Butter Glaze over tops, and let stand until set.


Brown Butter Glaze: 1.Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter into a bowl, leaving sediment behind.
2.Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately

 

 

 

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