Fun to decorate cupcakes. I am not the best at it but with good eqipment and practise........... maybe.
These brown sugar cupcakes is delicious with cinnamon buttercream.
These brown sugar cupcakes is delicious with cinnamon buttercream.
Brown sugar cupcakes
12 cupcakes
1 cup loosely packed light brown sugar
1 egg
2 tsp vanilla extract
3/4 cup milk
1 stick butter, melted and cooled
1 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
Preheat oven to 350 degrees F. Line a 12 non stick muffins pan with paper cups.
Combine flour, baking soda and salt in a baking bowl. Set aside.
In the bowl of an electric mixer whisk brown sugar and egg until smooth.
Add the vanilla and milk, mixing until combined.
Slowly pour in melted butter, continuing to whisk.
With a wooden spoon add the flour, soda and salt until batter is smooth.
Pour batter into the muffin pan. Fill cups about 3/4 full.
Bake for 15-20 minutes, until golden.
Let cool completely before frosting
Cinnamon buttercream
1 stick+ 8tbsp butter (softened)
2 tsp vanilla extract
3 tbsp heavy cream
4 cups powdered sugar
1 tsp cinnamon
In the bowl of your standing mixer fitted with the paddle attachment,
mix the butter until light and fluffy, about 2 minutes.
Add the vanilla and cinnamon, mix well.
Reduce to low speed, and gradually add the powdered sugar until combined.
Add the heavy cream until you get your desired consistency.
Then fill your piping bag and frost your cupcakes.
12 cupcakes
1 cup loosely packed light brown sugar
1 egg
2 tsp vanilla extract
3/4 cup milk
1 stick butter, melted and cooled
1 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
Preheat oven to 350 degrees F. Line a 12 non stick muffins pan with paper cups.
Combine flour, baking soda and salt in a baking bowl. Set aside.
In the bowl of an electric mixer whisk brown sugar and egg until smooth.
Add the vanilla and milk, mixing until combined.
Slowly pour in melted butter, continuing to whisk.
With a wooden spoon add the flour, soda and salt until batter is smooth.
Pour batter into the muffin pan. Fill cups about 3/4 full.
Bake for 15-20 minutes, until golden.
Let cool completely before frosting
Cinnamon buttercream
1 stick+ 8tbsp butter (softened)
2 tsp vanilla extract
3 tbsp heavy cream
4 cups powdered sugar
1 tsp cinnamon
In the bowl of your standing mixer fitted with the paddle attachment,
mix the butter until light and fluffy, about 2 minutes.
Add the vanilla and cinnamon, mix well.
Reduce to low speed, and gradually add the powdered sugar until combined.
Add the heavy cream until you get your desired consistency.
Then fill your piping bag and frost your cupcakes.