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Yellow Cupcakes with Tan Frosting
From Dorothy McNett's recipes at www.dorothymcnett.com.
3 cups all purpose unbleached flour, sifted or lifted
2 1/2 teaspoons baking powder
1 teaspoon fine sea salt
1/2 cup unsalted butter, softened
1 1/2 cup crystalline brown sugar
2 large eggs
1 1/2 teaspoons real vanilla extract or vanilla bean paste
3/4 cup milk
3/4 cup butter
3 cups sifted powdered sugar
3-4 tablespoons milk or cream
1 1/2 teaspoon real vanilla extract
Preheat oven to 350 degrees. Line cupcake pans with paper cupcake liners. In large bowl, whisk together flour, baking powder and salt. Set aside. In a batter bowl thoroughly mix the soft butter, sugar, eggs and vanilla together about 4 minutes until very light and fluffy, using an elecric beater for best results. Reduce to low speed and add half of the flour mixture and the milk. Blend and then add remaining flour. Do not overmix. Scoop into cupcake pans, filling 3/4 full. Bake 25 minutes, or until done. Cool before frosting.
For the frosting, in a heavy bottomed skillet or pan, heat the butter gently until browned, but not burned. Blend in sugar, milk, and vanilla. Cool for a few minutes, then spread on the tops of the cupcakes.
Recipe created 1997-09-29.
