Monday, November 1, 2010


So I have been sick for like 4 weeks,
and it stink!!!
I wanted to post GiftCakes pt. 2 today...
But the recipe for that seems to have disappeared, I think if I used one notebook and not like 6 these things wouldn't happen.
Oh welllzz
I do have a recipe for y'all today though never fear!

Burnt butter cupcakes with
Cranberry Frosting!

So weird as it sounds this is one yummy cake!
If however you have a bad habit of accidentally burning things you may not want to try this alone
the is a difference here between "burning" the butter and "S*&%$ I BURT THE BUTTER"...
It's also a little time consuming...but well worth it if I do say so myself.

So here we go...
Burnt butter cake:
1/2 cup plus, 2 tbs. Butter
3/4 cup cake flour
3tbs sugar
5 tbs light brown sugar (don't use dark!)
2 eggs
1 tsp baking powder
3 tbs milk

So put all your butter in a small sauce pan over medium heat, stirring constantly melt the butter. The butter will melt to a bright yellow (although it gets foamy, you need to pay attention to the color as it changes) after the yellow it gets golden when it's done 'burning' the liquid butter will be a golden brownish color, the sediment at the bottom will be a very orange gold brown like fall leaves (if the butter becomes dark brown or effed up and for real burnt it...sorry). When your butter is the color of early fall mmm, take it off the heat and using cheese cloth (or a heavy duty paper towel) strain it into a small glass bowl and place it in to your freezer for a bit, you want it to solidify a little but not to be completely hard again (you can make the butter the day before and leave it in the fridge over night, it actually works quite well that way).
Now pre-heat the oven to 350 and line your cupcake tray (or butter and flour your cake pan, if you aren't a cupcake person). Then in your mixer mix the flour, sugar, baking powder and brown sugar, till they are all combined, then add the butter and eggs, beat till it's smoothe, last but not least add the milk! Fill your cup cake pan 3/4 full and pop those babies in the oven!
They should bake for about 15min, depending on your oven, to check then lightly push down on the top of a center cupcake and if it bounces back they are done (or the trusty tooth pick trick works too).
But while they are baking clean out the mixer and get ready to make forstin'

Cranberry burnt butter frosting:
1/2 cup butter
4 cups confectioners sugar
3 tbs milk
1 tsp vanilla
2-3 tbs cranberry jam with chunks (the one that comes in the can that is like jello...won't all)

So you do the butter just like for the cake in the sauce pan, except this time after straining it into a bowl mix the cranberry jam into it and let it sit on the counter for a minute or two, dump it into your mixer with the sugar and vanilla, beat it till its fluffy, add the milk and yous done!
I recommend frosting the COOLED cupcakes right away this frosting tends to 'set' I like to sprinkle some dried cranberries or a little raw sugar on the top of these to fancy them up a bit.

I hope you enjoy!

I have to do some "work" now I will be posting again real soon


For the cake you'll need

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