Now, I didn't know what to make - chocolate? Peanut butter? Coconut? Some people are really picky with treats - so I figured go simple and with something that everyone likes - pound cake. Pound cake in the shape of cupcakes :) I pull out my Martha Stewart's Cupcakes Cookbook and get to baking.
Super simple batter - really can't go wrong with a pound cake recipe. All ready to go
|look at all the batter!|
|ready to go into |
|that bowl will never|
be the same
Clearly, I wasn't thinking because I poured it into a plastic bowl I use all the time. The butter was super hot - and warped my bowl a little bit :( So now it looks fat and pregnant, but still good to be used. I add everything to the butter and the frosting is ready! Spoon a little over each cupcake and then let the frosting set a little.
Here you go my Yeasties! Bake away :)
Brown Sugar Pound Cakes
3 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 sticks (1 cup) butter, room temp
2 1/4 cups packed light brown sugar
4 large eggs, room temp
3/4 cup buttermilk
- Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder and salt.
- With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorportated, scraping down sides of bowl as needed. Add flour mixture in 3 batches, alternating with 2 additions of buttermilk, and beating until combined after each.
- Divide batter evenly among lined cups, filling each three-quaters 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.
makes 1 cup
1 stick (1/2 cup) unsalted butter
2 cups sifted confectioners sugar
2 tsp vanilla extract
2 tbsp milk, plus more if needed
- 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 tbsp milk to brown butter; stir until smooth. If necessary, add more milk (up to 2 tbsp) a little at a time, just until icing is spreadable. Use immediately.