Brown Sugar Pound Cakes with Brown Butter Icing
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Brown Sugar Pound Cakes with Brown Butter Icing
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Cupcake sized brown sugar pound cakes are covered with a brown butter icing, creating a rich, caramel flavor.
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Ingredients
Cupcakes:
- 3 cups sifted all- purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup 2 sticks unsalted butter, at room temperature
- 2 1/4 cups packed light brown sugar
- 4 large eggs at room temperature
- 3/4 cup buttermilk
Brown Butter Icing:
- 1/2 cup 1 stick unsalted butter
- 2 cups sifted confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 2 tablespoons milk plus more if needed
Instructions
To make the cupcakes:
- Preheat oven to 325F. Line standard muffin tins with paper liners. Whisk together the flour, baking powder and salt.
- With an electric mixer on medium-high speed, cream butter and brown sugar until pale fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, place cupcakes on a wire rack set over a baking sheet; spoon icing over cupcakes and let set. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.
To make the icing:
- Melt butter in a small saucepan over medium heat, swirling pan occasionally, until nut-brown in color, about 10 minutes. Remove from heat, and pour butter into a bowl, leaving any burned sediment behind.
- Add confectioners’ sugar, vanilla, and 2 tablespoons milk to brown butter; stir until smooth. If necessary, add more milk (up to 2 tablespoons) a little at a time, just until icing is spreadable. Use immediately.
Notes
- from Martha Stewart Cupcakes
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