Ingredients: |
Ingredients: 3/4 cup all-purpose flour 3/4 cup cake flour 1/2 tablespoon baking powder 1/4 teaspoon salt 1/2 tablespoon cinnamon 4 tablespoons butter, room temperature 4 tablespoons brown butter, room temperature 3/4 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 3/4 cup milk
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Directions: |
Directions:Preheat oven to 350º. Line a cupcake pan with 12 liners. Set aside. In a medium bowl, measure flours, baking powder, salt and cinnamon and whisk together until combined. Set aside. In the bowl of a stand mixer, fitted with a paddle attachment, combine 4 tablespoons of room temperature butter with the granulated sugar and cream until combined. With the mixer on low speed, stream in the brown butter and mix until combined. Increase the speed and allow it to mix for 2 to 3 minutes, or until the mixture is free of fat streaks. The mixture will be fluffy and a light brown color. Add in the eggs, one at a time, until fully incorporated. Mix in the vanilla extract. Add the dry ingredients, alternating with the milk, and mix just until combined. Pour into prepared muffin pans. If you prefer to bake as a cake, double the recipe and pour into two 9 inch round pans or one 9 x 13 cake pan. Bake for 18 to 22 minutes, until a toothpick inserted in the center of the cupcakes comes out clean. Let cool completely before icing the cupcakes. Use frosting of your choice. |