First of all, I've never made a brown butter glaze until now and I've been missing out on a lot! What a deliciously buttery sweet glaze and what a fun alternative to the typical butter-cream frosting. I'm also a fan of the density of the cake as it's not your average light and squishy cupcake. What I especially like about this recipe is NO leftover frosting! One of my pet peeves is not coming out even after you've frosted and I'm glad to say that this glaze recipe makes just enough for the two dozen cupcakes.
This is a very rich recipe so plan to enjoy your one or two cakes and share the rest.
Brown-Sugar Pound Cupcakes with Brown Butter Glaze
Yield: 2 dozen cupcakes
3 cups sifted all-purpose flour
2 t baking powder
1/2 t salt
8 ounces (2 sticks) unsalted butter, softened
2 1/4 cups packed light-brown sugar
4 large eggs, room temperature
3/4 cup buttermilk
Preheat oven to 325 degrees. Line standard muffin tins with paper liners.
Whisk dry ingredients in a large bowl. In a separate 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 the addition of buttermilk, ending with the dry. Scrape sides of bowl and begin filling muffin tins 3/4 full. Bake for 25 minutes.
Set rack with cupcakes over a parchment-lined baking sheet. Spoon brown-butter glaze over tops and let stand until set. Serve glazed cupcakes immediately.
Yield: enough glaze for 2 dozen cupcakes
4 ounces (1 stick) unsalted butter
2 cups sifted confectioners' sugar
2 t pure vanilla extract
2-4 T whole milk
Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter into a bowl, leaving sediment behind. Add sugar, vanilla, and 2 tablespoons milk to butter and stir until smooth. If glaze is too thick add more milk. Use immediately.
Who Dished it first? Martha Stewart