Made a kitkat cake and brown butter cupcakes for my sister's son's bday
Recipe and methods used below:
Eggless vanilla cake - same as used in Bake Along 1
Frosted only on top with caramel buttercream
Stuck half kitkat fingers on sides and gems on top
Brown butter cupcakes from Baking bites - could have used more sugar
For the frosting, i just mixed some dulce de leche with buttercream. This could have been better.
Recipe and methods used below:
Eggless vanilla cake - same as used in Bake Along 1
Frosted only on top with caramel buttercream
Stuck half kitkat fingers on sides and gems on top
Brown butter cupcakes from Baking bites - could have used more sugar
For the frosting, i just mixed some dulce de leche with buttercream. This could have been better.
Browned Butter Cupcakes
1/2 cup butter, room temperature
2 cups all purpose flour
1 1/2 tsp baking powder + 1/4 tsp baking powder
1 1/2 cups sugar
1 tablespoon flaxseed powder in 3 tablespoon water
1/2 cup butter, room temperature
2 cups all purpose flour
1 1/2 tsp baking powder + 1/4 tsp baking powder
1 1/2 cups sugar
1 tablespoon flaxseed powder in 3 tablespoon water
1/4 cup yoghurt
2 tsp vanilla extract
3/4 cup milk
3/4 cup milk
Preheat oven to 350F. Line 16 muffin cups with paper liners.
In a small saucepan, melt the butter. Continue to cook it over medium-high heat until it begins to brown and take on a golden color, about 4-5 minutes. The butter will cook quickly once it starts to brown. Transfer to a bowl and allow to cool to room temperature, making sure to scrape all the brown bits out of the pan with a spatula.
In a small saucepan, melt the butter. Continue to cook it over medium-high heat until it begins to brown and take on a golden color, about 4-5 minutes. The butter will cook quickly once it starts to brown. Transfer to a bowl and allow to cool to room temperature, making sure to scrape all the brown bits out of the pan with a spatula.
Stir one tablespoon flaxseed meal into 3 tablespoons water, set aside for 5 minutes.Whisk when gelatinous and use as directed
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, beat together the cooled browned butter and sugar until well-combined. Beat in yoghurt followed by flaxseed mixture, adding them one at a time, followed by vanilla extract.
Stir one third of the flour mixture into the browned butter mixture, followed by half of the milk. Stir in another third of the flour mixture, followed by the remaining milk. Stir in remaining flour, mixing just until no streaks of dry ingredients remain.
Divide batter evenly into prepared muffin cups.
Bake for 15-19 minute, until a toothpick inserted into the center of the cupcake comes out clean, or with just a few moist crumbs attached, and the top springs back when lightly pressed.
Turn cupcakes out onto a wire rack to cool completely before frosting.
In a large bowl, beat together the cooled browned butter and sugar until well-combined. Beat in yoghurt followed by flaxseed mixture, adding them one at a time, followed by vanilla extract.
Stir one third of the flour mixture into the browned butter mixture, followed by half of the milk. Stir in another third of the flour mixture, followed by the remaining milk. Stir in remaining flour, mixing just until no streaks of dry ingredients remain.
Divide batter evenly into prepared muffin cups.
Bake for 15-19 minute, until a toothpick inserted into the center of the cupcake comes out clean, or with just a few moist crumbs attached, and the top springs back when lightly pressed.
Turn cupcakes out onto a wire rack to cool completely before frosting.
Makes 16 cupcakes.
Pictures below:
Pictures below:
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