With these sophisticated cupcakes, you never have to feel bad about eating cake for breakfast.
Brown-Butter Espresso Cupcakes
2014-10-03 23:32:46
Yield: 1 dozen cupcakes
Ingredients
- 1 1⁄2 cups unsalted butter
- 1 1⁄2 cups self-rising flour
- 2⁄3 cup sugar
- 3 1⁄2 teaspoons instant espresso powder, divided
- 1⁄2 cup whole milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 1⁄2 cups confectioners’ sugar
- 6 to 8 tablespoons cold heavy whipping cream
Instructions
- Preheat oven to 350°. Line 12 muffin cups with paper liners. Set aside.
- In a medium stainless steel skillet, heat butter over medium heat, stirring frequently until nutty brown, approximately 10 minutes. Remove from heat.
- Slowly pour butter into a small bowl, leaving browned particles in pan; discard browned particles. Reserve 3⁄4 cup brown butter for cupcake batter, keeping it warm. Do not let reserved butter solidify.
- Set aside remaining brown butter for frosting, and let cool completely. Refrigerate until lightly set.
- In a large bowl, combine flour, sugar, and 2 teaspoons espresso powder. Add milk, vanilla, eggs, and reserved 3⁄4 cup warm brown butter. Beat at low speed with an electric mixer until just blended. (Espresso powder will not completely dissolve.) Divide batter among prepared muffin cups.
- Bake until a wooden pick inserted in the center of cupcakes comes out clean, approximately 16 minutes. Let cupcakes cool in pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
- In a large bowl, combine cooled brown butter, remaining 11⁄2 teaspoons espresso powder, confectioners’ sugar, and 6 tablespoons cream. Beat at medium speed with an electric mixer until smooth, adding remaining 2 tablespoons cream, if needed. Spread frosting over cupcakes. Store in refrigerator.
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