Nothing will get my attention faster than a recipe that features brown sugar and butter…well okay, chocolate usually does that too! So, when I saw that the next cupcake on my list was Brown Sugar Pound Cakes I knew this would be a winner. I have always loved pound cake; it’s buttery, dense and oh so delightful. It pairs well with any type of topping – frosting, fruit, whipped cream, the list is endless. I was anxious to try this brown sugar twist.
Click here for the recipe.
Lets get started!
Mise en place
After whisking together the dry ingredients, cream butter and brown sugar until pale and fluffy. Next, add the eggs one at a time and mix well.
Add dry ingredients alternately with buttermilk and beat until combined.
That’s it! So easy!
Here are the cupcakes after baking.
When the cupcakes are completely cool, make the Browned Butter icing. I made this icing once before for the pumpkin cupcakes I served at Thanksgiving. It is amazing and perfect for these cupcakes.
For the icing: Melt butter in a small saucepan and cook until a nut-brown color is achieved. Add the browned butter to confectioners sugar, vanilla, and cream. Stir this mixture until smooth.
The recipe instructions say to spoon the icing over the cupcakes…too messy! I decided to dip the cupcakes in the icing – much better.
Final step: Tasting! What did I think? One word:
Even though the cupcakes didn’t really taste like pound cake, they were awesome! Dense, moist and buttery with a hint of caramel or butterscotch. Oh my..unbelievably good! I will be making these again!
Here are some pictures:
Coming up next: Triple Citrus Cupcakes. Hmm….interesting