Brown Sugar Pound Cupcakes With Brown Butter Glaze Food

BROWN-BUTTER GLAZE

Steps:

• Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter into a bowl, leaving sediment behind.
• Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately.

BROWN-SUGAR GLAZE

Steps:

• Heat butter and sugar in a saucepan over medium heat, stirring, until sugar has dissolved. Add cream, vanilla, and salt, and bring to a boil. Remove from heat, and let cool until thickened. Use glaze immediately.

EASY BROWN SUGAR GLAZE FOR CAKES

Steps:

• Place butter and sugar in a medium saucepan and put it over low heat.
• Stir until sugar is completely dissolved.
• Add cream, vanilla, and salt. Now you need to bring it to a boil.
• Remove it from the flame and set aside to cool. This will thicken it up and it will turn into a syrup.
• Use it immediately. If you plan to store it, place it in a sealed container in the fridge once it is cool and use in less than 2 days. If it has turned too thick and is unpourable, you will need to heat it up again to be able to use it. Heat it up in the microwave in 30-second intervals mixing every time to avoid burning.

BROWN BUTTER GLAZE

Steps:

• Cut butter into tablespooon-sized pats and melt over medium heat in a small heavy-bottomed skillet. Choose a skillet that's light in color (stainless or white/ivory enameled) so you can monitor the color of the butter as it browns. When foaming subsides, continue cooking, swirling the pan frequently, until the milk solids are golden brown and the butter has a nutty aroma. (Watch it closely! It can burn quickly.)
• Immediately pour brown butter into a bowl, leaving behind as much of the dark solids in the pan as possible. (You can also pour the brown butter through a fine mesh strainer, if desired.) Set aside to cool just slightly while you sift and measure your powdered sugar.
• Gradually add the powdered sugar to the brown butter, whisking to combine. Whisk in vanilla extract and enough milk or half and half to thin the glaze to your desired consistency for dipping, drizzling, or pouring.

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 POUND CAKE WITH BROWN SUGAR GLAZE

Steps:

• Beat shortening,butter and brown sugar at medium speed with an electric mixer 2 minutes or until creamy. Add eggs, one at a time, beating well after each addtion.
• Combine flour,salt,and baking powder; add alternately with milk, beginning and ending with flour mixture. Stir in flavoring. Pour batter into a greased and floured 12-cup bundt pan.
• Bake at 300 for 1 hour and 15 minutes or until a long wooden pick inserted into the center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan, and cool completely on a wire rack. Pour warm glaze over cake. Let cake stand 30 minutes or until glaze is firm.
• BROWN SUGAR GLAZE:.
• Melt butter in a medium saucepan over medium heat. Whisk in brown sugar, and cook 1 minute.
• Add milk, powdered sugar, and vanilla; whisk until creamy. Remove from heat, and pour immediately over cooled cake.

BROWN SUGAR POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted near center comes out clean, 55-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, combine butter and pecans in a small saucepan over medium heat, stirring constantly, until butter is light golden brown, 4-5 minutes. Stir into confectioners' sugar. Add vanilla, salt and enough cream to reach a drizzling consistency. Drizzle glaze over cake, allowing some to drip down sides. Let stand until set.

BROWN-BUTTER GLAZE

Steps:

• Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter into a bowl, leaving sediment behind.
• Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately.

BROWN SUGAR CUPCAKES WITH BROWN BUTTER GLAZE

Steps:

• Soften 2 sticks butter.
• Preheat oven to 325°F.
• Line muffin pan with paper liners.
• Cream 2 sticks butter and the brown sugar until light and fluffy.
• Add eggs, beating after each addition.
• Add buttermilk (Plain yogurt also works well) and mix well.
• Add flour, baking powder, and salt. Mix well.
• Fill muffin cups 2/3 full and bake until golden and toothpick inserted in center comes out clean, about 20 minutes.
• Set cupcakes on wax paper to cool.
• When ready to frost, melt remaining stick of butter over medium heat until golden brown.
• Remove from heat and add confectioners sugar and vanilla to butter and mix. Add milk one tablespoon at a time until smooth and of your desired thickness. I like to leave it on the thick side so it doesn't run off the sides of the cupcakes, but it's up to you what you like.
• Spoon glaze over each cupcake and swirl it around.
• Let stand until glaze is set.

BROWN-SUGAR POUND CUPCAKES WITH BROWN-BUTTER GLAZE

Steps:

• Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
• Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with buttermilk and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 3/4 full.
• Bake cupcakes until testers inserted into centers come out clean, 25 minutes. Let cool in tins on wire racks. (Unglazed cupcakes will keep, covered, for up to 3 days.) Set racks with cupcakes over parchment-lined baking sheets. Spoon glaze over tops, and let stand until set. Serve glazed cupcakes immediately.

BROWN SUGAR POUND CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside.
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.