browned butter again?!! I know! I can't get enough....but the flavor is so warm and perfect....and just what fall calls for.
Browned Butter Cupcakes with Chocolate Buttercream
(this recipe also halves perfectly for 12 cupcakes)
2 cups sugar
1 cup milk
3/4 cup browned butter*
1 tsp vanilla ( I like mexican vanilla in these:)
2-1/2 cups all-purpose flour
2-1/4 tsp baking powder
*To brown butter:
Heat pan on medium heat.
Cut butter in to pieces and melt in pan.
Stir continuously. Butter will foam up.
After foam subsides, small brown flecks will start to appear in bottom of pan.
Continue stirring, until butter has reached a nice brown color, and nutty aroma.
When you want to lick the spoon, you know it's ready.
Turn the heat all the way down.
Preheat oven to 350°
Prepare cupcake pans with liners.
Beat sugar and eggs together until slightly thickened, about a minute.
Add milk, browned butter, and vanilla, stirring just until combined.
Add flour and baking powder, beating until well mixed--about a minute. Don't over mix.
Bake in preheated oven for 18-22 minutes, until tops are springy to the touch or a toothpick poked into the center comes out clean.
Remove from cupcake pan and allow to cool completely before frosting.
5oz good quality semisweet or bittersweet chocolate
8 TBS butter, at room temperature
3 cups powdered sugar
2TBS baking cocoa
4-8 TBS milk
Melt chocolate in a double boiler and allow to cool to room temperature.
Beat in butter until creamy.
Add powdered sugar and baking cocoa.
Slowly beat in milk 1TBS at a time until you reach desired consistency.