Burnt Brown Sugar Cupcakes With Frosting Recipes

CREAMY BROWN SUGAR FROSTING

Steps:

• In a medium saucepan over medium low heat bring the butter, brown sugar, and heavy cream to a boil, stirring constantly. Remove from heat immediately and allow to cool completely.
• Transfer the brown sugar mixture into the bowl of your stand mixer fitted with the whisk attachment. With the mixer on low, slowly add in the vanilla and then powdered sugar. Turn the mixer speed up to medium and continue mixing until creamy and combined, scraping the sides of the bowl as necessary.

BEST-EVER BROWN SUGAR ICING

Steps:

• In a deep, large kettle melt the butter over high heat until it just starts to boil.
• Add the brown sugar.
• Bring to a boil and lower heat to medium and continue to boil for 2 minutes.
• Don't boil longer than two minutes and stir constantly while it is boiling.
• Add the milk and splash of vanilla and return to a boil, stirring constantly.
• As soon as it begins to boil, remove from heat and cool to lukewarm.
• Gradually add confectioners' sugar.
• Stir with a wooden spoon until thick and spreadable.

PUMPKIN CUPCAKES WITH BURNT MARSHMALLOW FROSTING

Steps:

• Make the cupcakes: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line two 12-cup muffin pans with liners. Whisk the flour, cinnamon, baking powder, baking soda, salt, nutmeg and cloves in a medium bowl. Combine the brown sugar, eggs, melted butter, pumpkin puree and vanilla in a large bowl and whisk until smooth. Add the flour mixture and whisk until just combined.
• Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake, switching the pans halfway through, until the tops of the cupcakes spring back when gently pressed, 25 to 30 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
• Meanwhile, make the frosting: Combine the granulated sugar, cream of tartar, egg whites and salt in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Whisk until the mixture is warm and the sugar dissolves, 2 to 3 minutes. Remove the bowl from the pan, add the vanilla and beat with a mixer on medium-high speed until the frosting is cool and stiff glossy peaks form, 4 to 6 minutes.
• Transfer the frosting to a piping bag fitted with a large round tip; pipe onto the cupcakes. Brown the frosting with a kitchen torch.

BURNT SUGAR ICING

Steps:

• Over a low heat, pour 1/2 cup sugar into a heavy pan. Stir constantly with a wooden spoon for 8 to 10 minutes; or until it is caramelized (light brown colored).
• Pour the boiling water into the caramelized sugar and stir until the sugar has dissolved. Stir in the butter, milk, salt and remaining sugar. Boil the mixture until it reaches soft ball stage, approximately 236 degrees F (115 degrees C). Cool the mixture to room temperature. When the mixture has cooled, stir in the vanilla extract.
• With an electric mixer, beat the mixture until it is thick and creamy. Spread on cake.

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.

BURNT BUTTER FROSTING

Steps:

• Place the butter in a saucepan over medium-high heat. Cook, stirring constantly, until the butter is a nice tan color. If it gets dark brown or black you have allowed it to burn too long. When butter has been "burned" remove the saucepan from the heat.
• Slowly mix in confectioners' sugar and vanilla. Beat on high speed of an electric mixer until light and fluffy. Beat in the milk a tablespoon at a time until desired spreading consistency is achieved. Use frosting immediately, as this frosting will set up quickly.

BROWNED BUTTER FROSTING

Steps:

• Melt butter in 1-quart saucepan over medium heat. Continue cooking, stirring constantly and watching closely, 5-6 minutes or until butter just starts to turn golden. (Butter will get foamy and bubble.) Remove from heat. Cool completely.
• Combine browned butter, powdered sugar and vanilla in bowl. Beat at medium speed, gradually adding enough half & half for desired spreading consistency.

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.

CARAMELIZED BURNT SUGAR CAKE WITH BROWN SUGAR PENUCHE FROSTING

Steps:

• In a small saucepan spread the sugar evenly over the bottom of the pan and cook over medium-low heat. Don't stir. Just let it get all melt and gooey.
• Once the sugar starts to melt, use a spatula to drag the gooey sugar to the middle of the pan so that the outer edges melt evenly. Cook until the sugar becomes a light amber color, but do not stir.
• Remove sugar from the heat and carefully add in the boiling water. Just be sure to do it slowly because it can splatter! Cook over medium-low heat, stirring constantly until smooth and the mixture looks like maple syrup. Remove from heat and let cool for 15 minutes
• Preheat oven to 350°F. Butter and flour two 8-inch round cake pans and line with parchment paper rounds on the bottoms. Pam for Baking is also a great option for greasing the pans. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and sugars on medium speed until light and fluffy. Scrape down the sides of the bowl as needed.
• Add the eggs into the mixture one at a time, beating after each addition. Beat in the vanilla.
• In a medium bowl, whisk together the flour, baking powder, and salt. In a small bowl, combine the milk and burnt sugar syrup.
• With the mixer on low speed, gradually add the flour mixture to the butter mixture, alternating with the milk mixture. Begin and end with the flour mixture. Beat until just combined, but do not overmix.
• Divide batter between two prepared pans and bake for 35 - 40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let cool in pans for 10 minutes and then remove the cakes to a wire rack to cool completely. Spread penuche frosting between layers and over the top and sides of the cake.
• In a small saucepan, melt ¾ cup of butter over medium heat. Pour into the bowl of a stand mixer fitted with the paddle attachment, or into a large bowl with a hand mixer. Let cool for a few minutes.
• In the same saucepan, whisk together the brown sugar cream and salt. Cook over medium heat, stirring occasionally until the sugar is melted and the mixture begins to boil. Watch closely so that the mixture does not burn!
• Add the brown sugar mixture to the melted butter. Add half of the powdered sugar and beat until smooth. Add remaining powdered sugar and beat until combined. With the mixer on medium speed, slowly add in remaining butter 1 tbsp. at a time. Beat until smooth and combined.
• Cover the frosting and let stand at room temperature until it thickens a bit and becomes spreadable (about 10 - 30 minutes). Frost your cake layers and enjoy!

BURNT SUGAR 7-MINUTE FROSTING

Steps:

• Place all the ingredients except the vanilla extract in the top of a double boiler (but dont place over boiling water yet.) Add 1/4 cup of the burnt sugar syrup. With a small electric mixer, beat 1/2 minute at low speed. Place pot over boiling water, but dont allow the pan to touch the boiling water. Cook, beating constantly, until the frosting forms stiff peaks, about 7 minutes. Add vanilla. Remove from heat and beat 2 minutes longer. From cooking From Quilt Country by Marcia Adams.

BURNT SUGAR CAKE (BETTY CROCKER: CIRCA 1956)

Steps:

• Syrup: To make syrup first caramelize the 1/2 cup sugar in a heavy skillet over low heat until clear and medium brown, shaking pan gently to keep from burning.
• Remove from heat.
• Add slowly, stirring constantly, 1/2 cup boiling water.
• Stir over low heat until lumps are dissolved.
• Measure and add water to make 1 cup liquid.
• Cool.
• Cake: Sift together into bowl, 2 1/4 cups sifted Softasilk flour, 1 cup sugar, 3 teaspoons baking powder and 1 teaspoon salt.
• Add 1/2 cup soft shortening and 2/3 cup cooled caramel-water mixture.
• Beat 2 minutes.
• Add remaining 1/3 cup cooled caramel-water mixture, 2 eggs and 1 teaspoon vanilla.
• Beat 2 more minutes.
• Pour into greased and floured pans (2 8-inch pans, or 2 9-inch pans, or 1 9 X 13 oblong pan).
• Makes a small cake.
• Bake until cake tests done.
• Cool.
• Finish with Creamy Burnt Sugar Icing.
• Preheat 350°F (moderate oven) 8-inch layers 30-35 minutes 9-inch layers 25-30 minutes oblong 9 X 13 35-40 minutes.
• Creamy Burnt Sugar Icing: First make another caramel sugar-water mixture following directions in recipe above.
• Caramelize 1/2 cup sugar.
• Add 1/4 cup boiling water.
• DO NOT ADD any more water!
• Melt in saucepan 1/2 cup shortening (part butter).
• Remove from heat and add 2 1/2 tablespoons Softasilk flour and 1/4 teaspoon salt.
• Stir in slowly caramel-water mixture.
• Bring to boil stirring constantly.
• Boil 1 minute.
• If mixture curdles, do not be alarmed.
• Remove from heat.
• Beat in alternately, 3 cups sifted confectioners' sugar and about 3 tablespoons water.
• Set saucepan in bowl of cold water.
• Beat until consistency to spread.
• Stir in 1/2 teaspoon vanilla.
• If it becomes too thick to spread, add a little water.

BURNT SUGAR CAKE AND FROSTING

Steps:

• Gather the ingredients.
• Melt 3/4 cup sugar in a skillet over low heat, stirring occasionally, until it turns into a rich amber color.
• Turn off heat, and very carefully add the boiling water. The mixture will spatter at first.
• Return the syrup to low heat and simmer, stirring frequently, until the sugar and water are thoroughly mixed and smooth, about 4 to 5 minutes.
• Set aside to cool to room temperature.
• Gather the ingredients.
• Adjust rack to lower third of oven; preheat the oven to 350 F.
• Grease and flour two 9-inch layer cake pans. Line pans with buttered parchment or waxed paper rounds.
• Sift together flour, baking powder and 1/2 teaspoon of salt; set aside.
• Cream butter until smooth and creamy. Add the granulated sugar and continue creaming until light and fluffy. Add eggs, one at a time, beating after each addition until well blended. To the 1/2 cup of burnt sugar syrup add enough water to make 1 cup; stir in 1 teaspoon of vanilla.
• Add the dry ingredients to the creamed mixture alternately with the burnt sugar syrup-water mixture, beginning and ending with the flour mixture. Beat until well blended and smooth. Divide the batter between the 2 cake pans.
• Bake the cakes for about 25 minutes, or until the surface springs back slightly when lightly touched in the center with a finger. The cakes will contract slightly from the sides of the pans.
• Cool 10 minutes in the pan on wire racks, then invert the cakes onto the racks. Carefully peel off paper liners; turn baked side up, and cool completely before frosting.
• Fill and frost with Burnt Sugar Frosting (instructions below) and decorate with whole pecan halves .
• Gather the ingredients.
• Cream 1/4 cup unsalted butter until light and fluffy.
• Sift the confectioners' sugar with the 1/4 teaspoon of salt.
• Gradually beat the confectioners' sugar mixture into the butter with the remaining 1/4 cup Burnt Sugar Syrup and 1 teaspoon vanilla. Continue beating until creamy and spreadable. If the mixture is stiff, add water, about 1 teaspoon at a time.