Brown Butter Cupcake Frosting

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Brown Butter Frosting on Fruit Cocktail Cupcakes

ThatCupcakeSite.com

Brown Butter Frosting is a really versatile frosting for a lot of different cupcake recipes. Its made with cream cheese which means scrumptious flavour and heavenly texture. This brown butter frosting recipe makes enough frosting for 12 Cupcakes.  We recommend it with our Fruit Cocktail Cupcakes, but only IF you INSIST on frosting them (the Fruit Cocktail Cupcakes are really just SO good without frosting, but here’s the recipe just in case you feel a cupcake is not a cupcake without frosting).

 Ingredients
  • 3 tbsp all purpose flour
  • 1/2 C milk
  • 1/4 C butter
  • 1/4 C cream cheese, softened
  • 1/2 C sugar
  • 2 tsp vanilla

Instructions

  1. Over medium heat, melt butter.
  2. Once the butter is melted completely, continue to cook it until it turns a light brown color. You’ll notice the butter will start to bubble and will start to change color once the bubbles subside a bit. Watch closely though because it can go from perfectly browned to perfectly burned pretty quickly.
  3. Stir flour into butter and slowly add in milk. Whisk until smooth and starts to boil-remove from heat.
  4. The mixture will be thick and pasty. Transfer it to a mixing bowl and place into the fridge to cool. You want it to be well chilled and not warm at all, so you can leave it in there for as long as you like. Once it’s chilled move onto the next step.
  5. With a hand mixer or stand mixer combine the cream cheese, vanilla and sugar, mixing until the sugar is dissolved and no longer grainy. You’ll want to be using a whisk attachment, not a paddle.
  6. While beating, add in the thickened milk mixture and beat to combine. At first it will look a little weird and gloppy, but don’t worry, keep beating, scraping down the sides a bit, and it will come together.
  7. Once it’s smooth, you’re done! Use to frost cupcake, cakes, or cookies.

Fruit Cocktail Cupcakes

Fruit Cocktail Cupcakes

Fruit Cocktail Cupcakes ThatCupcakeSite.com

These fruit cocktail cupcakes are absolutely scrumptious. Don’t let the simplicity of this recipe fool you – the flavour, moistness, and texture of these cupcakes will blow you away. Fruit cocktail cupcakes are perfect anytime you want a delectable treat – all year round. But they are also really fabulous.for the holiday season. Try them at your Thanksgiving, Christmas or Easter celebrations and get ready for the accolades.

The fruit cocktail cupcakes shown in the photo are topped with frosting for visuals, but the the flavor of these cupcakes is so amazing that you really don’t need frosting – you don’t want to compete with the flavor. The cupcakes are glazed, and glazed cupcakes aren’t typically frosted as well, but if you’re the type that believes a cupcake is not a cupcake without frosting, or if you want it for the appearance, then we suggest this Brown Butter Cupcake Frosting to pair with the Fruit Cocktail Cupcakes.  But, really, just try it without first!

Ingredients
2 c. sugar
2 c. flour
Pinch of salt
2 tsp. baking soda
2 eggs
16 oz. can fruit cocktail

Preheat oven to 350 degrees F.  Line a cupcake pan with cupcake liners. Sift dry ingredients together. Add eggs and the entire can of fruit cocktail. Mix together. Bake at 350 degrees for 30 minutes.

While cupcakes are baking, make the glaze.

GLAZE FOR FRUIT COCKTAIL CUPCAKES:

1 stick butter
1 c. sugar
1 c. evaporated milk
1 tsp. vanilla

Combine first 3 ingredients in a sauce pan and boil slowly over medium heat for 10 minutes. Remove from heat and add last the vanilla. Pour the hot glaze over cupcakes as soon as they come out of the oven.

Tip: Lightly poke the tops of the cupcakes with a fork to allow the glaze to penetrate right into the cupcakes.

Recipe Copyright 2012 by ThatCupcakeSite.com

Rum Cupcakes

Rum Cupcakes

Rum Cupcakes – Recipe at ThatCupcakeSite.com

Source Teacher-Chef

Yummm Rum!  I have a killer rum cake recipe that I’ve been making at Christmas (and sometimes Easter…) for years – if you want the recipe for the rum cake, email me at admin(at) thatcupcakesite.com.  My husband thinks my rum cake is the next best thing to heaven. This year I’m going to change things up with RUM CUPCAKES.  Should be every bit as good, and the caramel rum frosting looks spectacularly delicious. We’ll see what hubby thinks.
Here’s the Rum Cucpakes Recipe:
Rum Cake Cupcakes (with Caramel Rum Frosting) Recipe
Author: Sweetapolita‘s & Indulge Bakery
Prep time: 

Cook time: 

Total time: 
Serves: 12
Ingredients
  • 1⅓ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup sugar
  • ¾ cup sweetened condensed milk
  • 1 tablespoon dark rum
  • 3 eggs
  • ½ cup sugar
  • ¼ cup water
  • ¾ cup dark rum
  • ½ cup (1 stick) unsalted butter
  • 2 Tbs dark rum
  • 2 1⁄3 cups confectioners’ sugar
  • 1 Tbs Caramel (like the Ice Cream topping or you can follow the directions here for Burnt Sugar
Instructions
  1. Preheat the Oven to 325F. Prepare your cupcake pans with your papers.
  2. Combine the flour, baking powder, and salt then set aside. In the bowl of your mixer: beat the butter and sugar until fluffy. Add the condensed milk and the rum. Slowly stir in the flour mixture until blended. Beat in the eggs one at a time until combined.
  3. Transfer the batter to the prepared pans and bake for about 15 – 20 minutes, until a knife inserted in the center comes out clean. Leave the cakes in the pans to cool about halfway and then allow them to finish cooling on a cooling rack.
  4. While the cupcakes are cooling, combine the sugar and water in a saucepan over medium-high heat and cook, stirring, until the sugar is dissolved. Remove the syrup from the heat and let cool for about 5 minutes. Stir in the rum and use immediately, while still warm. Pour rum syrup over the cakes. Make sure they are totally covered and it sets into the cupcakes, but do not allow the cakes to have messy rum syrup over the outside of cupcakes. Let the cupcakes set for a bit before frosting
  5. Put the butter in your bowl of your mixer. Mix until light and creamy. Slowly add about half the Sugar, a little at a time. The frosting should get light and fluffy. Add in your rum and continue to mix then slowly add the rest of the sugar. Carefully add in some caramel. Taste and adjust your ingredients as needed and make sure you have the consistency of frosting which you best like to work with.

Gingerbread Cupcakes

Gingerbread Cupcakes

Gingerbread Cupcakes. Find more of the best cupcakes on the net at ThatCupcakeSite.com

Source: Materialsandmethods.net

 

Gingerbread Cupcakes. Find the best cupcakes on the net at ThatCupcakeSite.comGi

Gingerbread Cupcakes – Soooo perfect for Christmas!

Source Sweetpeaskitchen

Gingerbread Cookies Recipe

3 cups flour

3/4 cup brown sugar

3/4 tsp baking soda

1 Tbsp ground cinnamon

1 Tbsp ground ginger

1/2 tsp ground cloves

1/2 tsp salt

1 1/2 sticks (12 Tbsp) unsalted butter, room temperature

3/4 cup molasses

2 Tbsp milk

Combine flour, sugar, cinnamon, ginger, cloves, salt, and baking soda.  Add butter and mix with electric mixer until butter is well incorporated.  Add molasses and milk, mixing until the dough is evenly moistened.

Divide and roll dough into 1/4 inch (or slightly less) thickness between two pieces of parchment paper.  Place in freezer for 15-20 minutes until the dough is firm.

Preheat the oven to 350 degrees and line cookie sheet(s) with parchment paper (or use one of the sheets from the dough once it comes out of the freezer if you like).  Using a small gingerbread-man cookie cutter, cut out shapes from the dough and place on the sheets, spaced about an inch apart.  Bake approximately 11-15 minutes, or until pressure from a finger is met with resistance.

Allow cookies to cool on the sheet for a few minutes, then transfer to a wire rack.  Combine scraps of the dough, re-roll, re-freeze, and repeat.

I recommend making these first so they’ve had plenty of time to cool by the time you’re ready to decorate.

Gingerbread Cupcakes

1 1/2 cups flour

2 Tbsp ground ginger

2 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

2 sticks (16 Tbsp) unsalted butter, room temperature

1 1/2 cups sugar

3 Tbsp molasses

4 eggs

1 tsp vanilla extract

24 small gingerbread men

Preheat oven to 350 degrees and line a muffin pan with baking cups.

In a medium bowl, combine flour, ginger, cinnamon, cloves, and nutmeg.  Set aside.

In a large bowl, cream together the butter and sugar, then add the molasses and combine well.  Beat in the eggs one at a time, followed by the vanilla.  Add the flour mixture slowly, until fully incorporated.

Fill the cupcake papers about 3/4 full and bake about 30 minutes, or until a toothpick comes clean.  Let cupcakes cool completely before frosting.

Cinnamon Cream Cheese Frosting

8 oz cream cheese

2-3 cups powdered sugar

4 Tbsp unsalted butter, room temperature

2 tsp vanilla extract

2 tsp cinnamon

Combine cream cheese and a portion of the powdered sugar until smooth.  Add the butter, vanilla, and cinnamon until well combined.  Continue adding powdered sugar as needed until frosting becomes thick and does not run or drip.

Spoon the frosting into a decorator bag fitted with the tip of choice (I used closed star for mine) and add frosting in a spiral around the top of the cake.  Top with a gingerbread man.

Makes about 24 cupcakes and a small army of gingerbread men.

 

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