The Cookies & Cups Cookbook: 125+ sweet & savory recipes reminding you to Always Eat Dessert First by Jaronsky Shelly

Author:Jaronsky, Shelly [Jaronsky, Shelly]
Language: eng
Format: epub
Publisher: Gallery Books
Published: 2016-04-12T04:00:00+00:00

Makes 12 cupcakes

If you haven’t noticed already, I am a bit of a brown sugar fanatic. The rich flavor and the softness that the added touch of molasses in the sugar gives to baked goods . . . ahh, there are just no words. Adding brown sugar to cake batter seems like the obvious choice to my little brain. The outcome is an ultrasoft, flavor-packed cupcake that will leave you questioning granulated sugar’s very existence.

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11/3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup (11/2 sticks) salted butter, at room temperature

3/4 cup packed light brown sugar

2 large eggs

1/2 cup whole milk

1 teaspoon vanilla extract

1. Preheat the oven to 350°F. Line 12 cups of a muffin tin with paper liners.

2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and brown sugar on medium speed for 2 minutes until light and fluffy.

4. With the mixer still on medium, add the eggs and mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary.

5. In a measuring cup, mix together the milk and the vanilla.

6. Turn the mixer speed to low and add one-third of the flour mixture, followed by half of the milk, beating after each addition. Repeat this step. End with a final addition of the flour mixture. Mix until the batter is smooth.

7. Fill the muffin cups two-thirds full with batter. Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean.

8. Remove the cupcakes from the pan and transfer to a wire rack to cool completely before frosting.

Store airtight at room temperature for up to 3 days.

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