These were yummy, just more of a muffin type. If I am in the mood for a CUPCAKE...I want A CUPCAKE not a muffin.
I will say however the brown sugar on the cream cheese frosting was amazing! How could you really go wrong with that anyway. When making these the batter is THICK so it won't rise to much...so pack it in! 
I will share this one. It was good, but no where close to my favorite. Kinda tasted like a muffin...Brown Sugar Cupcakes
from Martha Stewart Cupcakes
Makes 28 – 30
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 (recipe follows)
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.
No comments:
Post a Comment