 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 10 |
|
To help balance the sweetness of the brown sugar cupcake, we created a unique salty frosting. It's the best of both worlds! Ingredients:
1/2 cup butter, softened |
1 cup packed dark brown sugar |
1/2 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
1-1/4 cups king arthur unbleached all-purpose flour |
3/4 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup 2% milk |
frosting: |
1/3 cup sugar |
4 teaspoons water |
1/8 teaspoon salt |
1-1/3 cups heavy whipping cream |
Directions:
1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
2. Fill paper-lined muffin cups three-fourths full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
3. In a large heavy saucepan, combine sugar, water and salt. Cook over medium-low heat until sugar begins to melt. Gently pull melted sugar to center of pan until sugar melts evenly. Cook, without stirring, until mixture turns an amber color.
4. Remove from heat; gradually stir in cream until smooth. Transfer to a small bowl; cover and refrigerate for 4 hours. Beat until stiff peaks form. Frost cupcakes. Yield: 10 cupcakes.
|
|