Sunday, March 17, 2013

Brown Butter Vanilla Cupcakes with Lemon Buttercream

I found this cupcake recipe and this buttercream recipe via Pinterest.
The pairing of the two was perfect, flavorful and tart, sweet and tangy.

for cupcakes
8 tbs butter, room temperature
2/3C brown sugar
2 eggs, room temperature
1/3C milk
2 tbs vanilla
1C all-purpose flour
1 tsp baking powder
1/2 tsp salt

for buttercream
3/4C butter, softened
3C powdered sugar
1 tsp lemon zest
1 tbs lemon juice
1 tbs lemon extract

  1. For cupcakes: Preheat oven to 350 degrees.
  2. Prepare muffin pan with cupcake liners (or grease pan if not using liners).
  3. In a small skillet over medium-low heat, brown butter by letting it bubble; stirring constantly.
  4. Be careful to watch butter, remove from heat after achieving an amber color. Don't burn it!
  5. Combine browned butter, brown sugar, eggs, milk, and vanilla in a large bowl (I used my KitchenAid) and mix on medium speed for 2 minutes until well mixed.
  6. Add flour, baking powder, and salt to butter mixture until just combined.
  7. Fill each cupcake liner about 1/2 full.
  8. Bake for 15-20 minutes, until a toothpick comes out clean.
  9. Let cupcakes cool before frosting.
  10. For buttercream: In a large bowl, cream butter, gradually add sugar, beating well.
  11. Add remaining ingredients, beat until smooth.
  12. Pipe (or spread) onto cooled cupcakes.
  13. Enjoy!

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