Wednesday, December 23, 2009

Cream Soda Toffee Cupcakes with Buttermilk Brown Butter Frosting

Cream Soda Toffee Cupcakes with Buttermilk Brown Butter Frosting

Cream Soda-Toffee Cupcakes:

2 cups flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup butter, softened

3/4 cup sugar

1/4 cup packed brown sugar

3 eggs

1 Tbsp. molasses

1 1/2 tsp. vanilla

1/2 cup buttermilk

1/2 cup cream soda (not diet)

3/4 cup toffee pieces

Preheat oven to 350 F. Line eighteen 2 1/2-inch muffin cups with paper bake cups; set aside. Combine four, baking powder, baking soda, and salt; set aside. In large bowl beat butter with electric mixer on medium to high 30 seconds. Add sugars; beat until well combined. Beat in eggs, one at a time, on low until combined. Beat in molasses and vanilla. Alternately add flour mixture, buttermilk, and cream soda to butter mixture, bating on low speed after each addition until combined. Stir in 1/2 cup of the toffee. Fill cups 3/4 full. Bake about 18 minutes or until tops spring back when lightly touched. Cool in pans on racks 5 minutes. Remove from pans; cool. Frost; top with remaining toffee.

Buttermilk Brown Butter Frosting:

1/2 cup butter

2 cups powdered sugar

1/2 tsp. vanilla

1/8 tsp. ground nutmeg

dash of salt

1-2 Tbsp. buttermilk

In saucepan, heat 1/4 cup butter over medium-low heat until lightly browned, about 8 minutes; cool. In bowl beat 1/4 cup softened butter with mixer on medium 30 seconds. Add cooled brown butter; beat until combined. Add powdered sugar, vanilla, nutmeg, and dash of salt. Beat in 1-2 Tbsp. buttermilk until spreadable. Use immediately. If frosting begins to set up, stir in a small amount of boiling water.

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