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