Brown Sugar Pound Cakes

from Martha Stewart's Cupcakes

guest post ~IN Baker!! 

3 cups sifted all-purpose flour

2 tsp baking powder

½ tsp salt

1 cup (2 sticks*) unsalted butter, room temp.

2 ¼ cups packed light brown sugar

4 large eggs, room temp.

¾ cup buttermilk

1. Preheat oven 325*F or 170*C and line your tin(s)
2. Whisk together flour, baking powder, and salt
3. With an electric mixer on med-high speed, cream butter and brown sugar until pale and fluffy.
4. Add eggs, one at a time, beating until incorporated.
5. Add flour mixture in three batches, alternating with two additions of buttermilk, and beat until combined after each.
6. Fill your lined tin three-quarters full. Bake for about 25 minutes, rotating your tin half way through.
7. Let cool for 10 minutes. (Cupcakes can be stored up to 3 days at room temp. or frozen for 2 months in airtight containers)

Brown-Butter Icing:

½ cup (1 stick) unsalted butter

2 cups sifted confectioner’s sugar (icing sugar)

2 tsps vanilla extract

2 tbsp milk, plus more if needed

1. Melt butter in a small saucepan over medium heat, swirling pan occasionally, until nut-brown colour, about 10 minutes. Remove from heat, and pour butter into a bowl, leaving any burned sediment behind.
2. Add confectioners’ sugar, vanilla, and 2 tbsps milk to the brown butter; stir until smooth. If necessary, add more milk (no more then an extra 2 tbsp) a little at a time, just until icing is spreadable. Use immediately

To finish:

Place cupcakes on wire rack, over a baking sheet, and spoon icing over the cupcakes and let set. Cupcakes best eaten the day they are glazed; keep at room temp until ready to serve.

*1 stick of butter weighs 115g

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A few days ago I posted Martha Stewart's Strawberry Cupcakes! If you'd like the recipe go her official website where you can find many more of her delicious cupcake recipes!!