Brown Sugar Cupcakes And Brown Sugar Frosting Recipes

BROWN SUGAR CUPCAKES WITH BROWNED BUTTER FROSTING

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
• In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
• In large bowl, beat 1 cup butter on medium speed 30 seconds. Gradually add granulated sugar and brown sugar, about 1/4 cup at a time, beating well after each addition, scraping bowl occasionally. Beat 2 minutes longer. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, with 2/3 cup milk, about half at a time, beating just until blended.
• Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until two-thirds to three-fourths full.
• Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• In small saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until light golden brown. Cool completely. In large bowl, beat browned butter, powdered sugar and 4 tablespoons milk with electric mixer on low speed. until blended. Beat in enough remaining milk, 1 teaspoon at a time, until frosting is smooth and spreadable. Frost cupcakes.

BROWN SUGAR CUPCAKES AND BROWN SUGAR FROSTING RECIPE

Steps:

• 1.Preheat oven to 350° F. 2.Mix dry ingredients in a large mixing bowl. 3.In a separate large mixing bowl whisk together all wet ingredients. 4.Slowly mix in the dry ingredients with the wet ingredients and stir well. 5.Fill cupcake liners about 2⁄3 full and bake for 20 min.
• 6.Beat all ingredients well in a large mixing bowl and frost cupcakes. 7.Refrigerate leftover in a sealed container.
• 1. Preheat oven to 350° F. 2. Mix dry ingredients in a large mixing bowl. 3. In a separate large mixing bowl whisk together all wet ingredients. 4. Slowly mix in the dry ingredients with the wet ingredients and stir well. 5. Fill cupcake liners about 2⁄3 full and bake for 20 min.
• 6. Beat all ingredients well in a large mixing bowl and frost cupcakes. 7. Refrigerate leftover in a sealed container.

CHOCOLATE SHEET CAKE WITH BROWN SUGAR FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low; boil and stir 2 minutes. Stir in milk; return to boiling. Remove from heat. Cool to lukewarm, about 30 minutes.
• Gradually stir powdered sugar into brown sugar mixture. Place saucepan of frosting in bowl of cold water; beat with spoon until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time, or heat over low heat, stirring constantly. Frost cake. Sprinkle evenly with cashews and pecans. Store loosely covered.

BURNT BROWN SUGAR CUPCAKES WITH FROSTING

Steps:

• 1. Line 12 muffin cups with 12 paper liners. Preheat the oven to 400 degrees F.
• 2. Put butter it in a small saucepan on medium heat, stirring until it turns a dark golden color. Take the pan off the heat and cool until it begins to solidy but do not put in the fridge to speed up the process. This won't take that long.
• 3. When the butter is solid but still soft place the butter into a large bowl and add brown sugar and eggs. Beat until light and fluffly, about 2 minutes. Add vanilla extract.
• 4. In another bowl sift dry ingredients. Add to the butter mixture in three parts alternating with a tablespoon of milk each time and ending with the milk. Divide batter among the paper cups, and cook for 15 - 20 minutes. Remove to wire racks to cool.
• 5. For the frosting once again burn the butter in the same process listed above in step two. Let it cool and solidify but do not put in the fridge to speed up the process.
• 6. Once the butter is solidified but soft place in a bowl and beat it until it is light and fluffy. Add vanilla. Add the confectioners' sugar slowly alternating with the milk until you have reached desired consistency. Smear frosting on cooled cupcakes and enjoy.

BROWN SUGAR FROSTING

Steps:

• Melt butter in saucepan.
• Stir in brown sugar.
• Cook low heat 2 minutes.
• Add milk and bring to full boil.
• Cool to lukewarm.
• Mix in enough confectioner's sugar to spread easily on cake.