WENLYN'S CREAM SODA TOFFEE CUPCAKE W/BROWN BUTTER FROSTING
brown sugar, packed
cream soda (no diet)
BROWN BUTTER FROSTING:
butter, softened, divided
powdered sugar, maybe more
1Preheat oven to 350 degrees. Prep 18 muffin cups with liners, set aside.
2Combine flour, baking powder, baking soda and salt, set aside.
3In a large bowl, beat butter with electric mixer on medium to high for 30 seconds. Add sugars, beat until well combined.
4Beat in eggs, one at a time, beat after each egg addition until well combined. Beat in molasses and vanilla.
5Alternately add flour mixture, buttermilk and sour cream, and cream soda to butter mixture, beating on low speed after each addition until combined.
6Stir in 1/2 cup of toffee bits.
7Fill each muffin well 3/4 full and bake for about 18 minutes or until tops spring back when lightly touched.
8Remove from oven to wire rack and cool for about 5 minutes, then remove cupcakes from the pans and cool completely.
10In a saucepan, heat 1/4 cup of butter over medium-low heat until lightly browned, about 8 minutes, cool.
11In a bowl, beat 1/4 cup softened butter with mixer on medium speed, 30 seconds.
12Add cooled brown butter and beat until combined.
13Add powdered sugar, vanilla, cinnamon, dash nutmeg, and dash salt.
14Beat in 1 to 2 Tbsp. buttermilk until spreadable. Use immediately. If frosting begins to tighten up, stir in a small amount of boiling water.
15Makes 1-1/4 cup of frosting.
16Frost completely cooled cupcakes, sprinkle the remaining toffee bits over the cupcakes.
Originally Posted: Sat, Dec 11, 2010