Wednesday, August 26, 2020

Brown Butter Peach Cupcakes




Brown Butter Peach Cupcakes







Browned butter and peaches make these cupcakes with a soft, chewy crumb perfect for summer celebrations.

INGREDIENTS

FOR THE CUPCAKES:

  • ¼ teaspoon of salt
  • 1 teaspoon of pure vanilla extract
  • 2 teaspoons of yeast
  • ¾ cup butter (1 ½ stick) unsalted butter, browned and cooled
  • 2 cups all-purpose flour
  • ¾ cup buttermilk, room temperature
  • 3 large eggs, room temperature
  • 1 ¼ cup granulated sugar
  • ½ cup fresh peaches, peeled and finely diced

FOR ICING:

  • 2 tablespoons of milk
  • 3 cups icing sugar, sifted
  • A pinch of salt
  • 1 cup (2 sticks) unsalted butter, softened at room temperature
  • ½ cup (1 stick) unsalted butter, browned and cooled to room temperature
  • 2 teaspoons of pure vanilla extract

INSTRUCTIONS

For the cupcakes:

To brown the butter: Melt the butter over medium heat in a saucepan. Start whipping the butter once it starts to foam. Whisk constantly for a few minutes until the butter turns brown, fragrant, and small pieces of brown form at the bottom of the pan. Immediately remove from heat and let cool.

Preheat oven to 350 degrees F. Line muffin pans with cupcake wrappers. Whisk together flour, baking powder, and salt in a medium bowl.

In the bowl of an electric mixer, beat the butter and sugar on medium speed until well combined, about 3-5 minutes.

Add the eggs, one at a time, beating well after each addition and scraping the side of the bowl if necessary. Stir in the vanilla extract.

With a mixer on low speed, add the flour mixture in 3 batches, alternating with 2 batches of buttermilk and starting and ending with the flour. Beat until just combined.

Stir in peaches by hand with a rubber spatula until well blended.

Divide the dough into the cupcake molds, filling ⅔ up to the top.

Bake until golden brown and a toothpick comes out clean. About 20-25 minutes

Transfer the mussels to wire racks and cool in the mussels for 2 minutes. Remove cupcakes from molds and let cool completely on wire racks.

For the whipped brown butter frosting:

To brown the butter: Melt the butter over medium heat in a saucepan. Start whipping the butter once it starts to foam. Whisk constantly for a few minutes until the butter turns brown, fragrant, and small pieces of brown form at the bottom of the pan. Immediately remove from heat and cool completely to room temperature.

Whisk the softened butter for 4 minutes at medium speed using the paddle of an electric mixer. The butter will turn pale and creamy.

Add the rest of the ingredients (including the cooled brown butter) and mix on low speed for 1 minute. Then increase the speed to medium and mix for 6 minutes until the frosting is very light, creamy, and fluffy.

Best used immediately.

Frost the cupcakes with the pastry tip of your choice.

Happy Cooking Time.