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  • Pamela Clark

    brown sugar poundcakes with brown butter icing.... brown sugar poundcakes with brown butter glaze adapted from Martha Stewart's cupcakes, makes 12 cupcakes for the cakes 1 1/2 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 stick (1/2 cup) butter, softened 1 cup + 2 tablespoons dark or light brown sugar 2 eggs, room temperature 6 tablespoons buttermilk for the glaze 1/2 stick butter 1 cup powdered sugar 1 teaspoon vanilla 1 tablespoon milk 1. preheat the oven to 325F and line muffin tins with paper liners. 2. cream butter and sugar together until light and fluffy. add eggs, one a time, until incorporated. 3. mix in baking powder and salt. alternate adding flour and buttermilk until everything is incorporated. 4. fill muffin tins 3/4 full. bake for 20-25 minutes or until a toothpick comes out clean. 5. cool in the tin for 10 minutes and then remove. cool completely before glazing. 6. while waiting for the cupcakes to cool, make the glaze. start by melting the butter over medium heat in a pan that is not nonstick. cook until the butter turns a nutty amber color, 6-10 minutes. pour off the browned butter (try not to get all the black sediment - it just tastes burnt) into a glass or heat proof bowl. add the sugar, vanilla, and milk. mix until smooth. 7. when the cupcakes are cool, glaze them. turn the cupcake upside down and dip into the glaze. swirl the cupcake as you pull it up and out of the glaze (to get the relatively flat top). eat immediately or let sit out for an hour or so for the glaze to dry.

  • Vanessa Nicole

    brown sugar cupcakes with brown butter icing

  • Deepika Paryani

    Kitchen Trial and Error: brown sugar poundcakes with brown butter icing

  • t. morris

    Brown Sugar Poundcakes with Brown Butter Icing #cupcake #brownsugar

  • Rachel

    from Kitchen Trial and Error: brown sugar pound cake with brown butter icing

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