Brown Sugar Pound Cupcakes with Brown Butter Glaze
Cupcakes
3C sifted flour
2t baking powder
1/2 t salt
8 ounces (2 sticks) unsalted softened butter
2 1/4 c light brown sugar packed
4 large eggs room temperature
3/4 c lowfat buttermilk
Brown Butter Glaze
4 ounces (1 stick) unsalted butter
2c confectioners sugar
2t vanilla extract
2-4 T whole milk
Preheat oven to 325. Wisk flour, baking powder, and salt together. In a different bowl cream together butter, brown sugar til light and fluffy. Add eggs one at a time. Add the flour mixture in 3 addition alternating with buttermilk beginning and ending with flour. Fill muffin cups 2/3 full. Bake 25 minutes.
In a saucepan heat the butter over medium heat until golden brown. Carefully pour in a bowl leaving the sediment behind. Add sugar, vanilla, and milk to the butter stir til smooth. If glaze is too thick add more milk.
Macee loves to be my little helper in the kitchen and she's getting pretty good it's so fun to have her help. She is the one that decorated ours so they are quite fancy. I got this recipe out of the Idaho State Journal today and we had everything to make them so I went ahead and did it. When I first saw the recipe it looked way too hard I thought you have to cook the glaze oh great but they were truely easy. I hope you enjoy them as much as we do!! this one will be in my recipe box for a long time!!
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