A new baby in the street gave me the chance to make some cute baby cupcakes. After three boys my neighbour had a girl!!!
I had a quick scan through Martha Stewart’s Cupcakes book and was drawn towards the Brown Sugar Pound Cakes.
Basically a vanilla cupcake recipe using brown sugar instead of white granulated, quick and easy to prepare. The brown sugar gives a yummy caramel flavour.
I topped them with a small amount of Condensed Milk icing to adhere the fondant layer. The recipe suggests topping them with Brown-Butter icing which I will try next time.
Brown Sugar Pound Cakes (makes 28)
3 Cups sifted plain flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, unsalted at room temp
2 1/4 cups brown sugar, packed
4 large eggs, room temp
3/4 cup buttermilk (I didn’t have any so used regular milk)
Preheat oven to 180 degrees C. Line muffin tins with liners.
Whisk together flour, baking powder, and salt.
Cream butter and sugar with mixer. Add eggs one at a time.
Add flour and buttermilk alternately, scraping bowl when necessary.
Pop in liners and bake for approximatley 25mins until skewer comes out clean.
Cool on wire rack. Store in airtight container for up to 3 days or freeze for up to 2 months.
Martha suggests Brown-Butter icing, Brown Sugar Cream-Cheese frosting, or whipped cream to top. As I said before, we topped with Condensed Milk icing as well as Chocolate frosting, both of which I had on hand 🙂