WENLYN'S CREAM SODA TOFFEE CUPCAKE W/BROWN BUTTER FROSTING
1 photo of Wenlyn's Cream Soda Toffee Cupcake W/brown Butter Frosting Recipe
By
Jo Anne Sugimoto
@sugarnspicetedibears
1
Here's to you Wendy and Lynn!!! I will be posting more cupcake recipes. No more poor cupcakes!!!
Ingredients
- 2 c
- all purpose flour
- 1 1/2 tsp
- baking powder
- 1 tsp
- baking soda
- 1/4 tsp
- kosher salt
- 3/4 c
- butter, softened
- 1/2 c
- sugar
- 1/2 c
- brown sugar, packed
- 4
- eggs
- 1 Tbsp
- molasses
- 2 tsp
- vanilla extract
- 1/2 c
- buttermilk
- 2 Tbsp
- sour cream
- 1/2 c
- cream soda (no diet)
- 3/4 c
- toffee bits
- 1/2 c
- butter, softened, divided
- 2 c
- powdered sugar, maybe more
- 1 tsp
- vanilla extract
- 1/8 tsp
- ground cinnamon
- dash of ground nutmeg
- dash of salt
- 1 to 2 Tbsp
- buttermilk
BROWN BUTTER FROSTING:
How to Make WENLYN'S CREAM SODA TOFFEE CUPCAKE W/BROWN BUTTER FROSTING
- 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.
- 9BROWN BUTTER FROSTING:
- 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.
About WENLYN'S CREAM SODA TOFFEE CUPCAKE W/BROWN BUTTER FROSTING
Course/Dish: Cakes
