It’s been a bit since I’ve written – sorry about that. I took a part time job at a bakery in Manhattan and it took all of my energy. Now that I’ve left, I have plenty of time to post! At least until classes start. I’ve been stocking up on things to post though, so there will be more coming!
Let’s get started with something really…interesting. Cream Soda Toffee Cupcakes. Yes, cream soda. Grab your favorite can and use it here. I wouldn’t suggest using diet (and the recipe specifically says not to). I used Mug Cream Soda – I’ve only ever seen it in NYC and it’s wonderful.
The frosting on these cupcakes is browned butter – one of my favorite foods ever. Ever. Browned butter makes anything it’s in taste absolutely amazing. The recipe also calls for toffee pieces. I couldn’t find any (I checked about 5 stores), so I bought a couple small boxes of Nips. They worked ok but stuck to my teeth. If you can find the toffee, I highly recommend using that instead. Enjoy the cupcakes – bake on!
Cream Soda Toffee Cupcakes
Adapted from Better Homes & Gardens
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
3/4 cup granulated sugar
1/4 cup packed brown sugar
1 Tbsp. molasses
1 1/2 tsp. vanilla
1/2 cup buttermilk
1/2 cup cream soda (not diet)
3/4 cup toffee pieces
1 recipe Brown Butter Frosting (see below)
1.) Preheat your oven to 350 F and line 18 muffin cups with cupcake liners. I prefer paper liners, but you could use silicone if you want.
2.) Mix the dry ingredients (flour, baking powder, baking soda, salt) in a small bowl and set aside.
3.) In your stand mixer (or a hand mixer with a large mixing bowl) beat butter on medium high speed for 30 seconds. Add the sugar and brown sugar and mix until well combined. Add the eggs one at a time and mix on low until combined after each. Add the molasses and vanilla and mix until combined.
4.) Alternately add the flour mixture, buttermilk, and cream soda to the butter mixture, beating on low speed after each addition, just until combined. Stir in 1/2 c. of the toffee, then fill each cupcake liner 3/4 of the way full. The easiest way is to use a small cookie or ice cream scoop – much less mess this way.
5.) Bake for 18 minutes, or until the tops are just springy. Cook in the pans for 5 minutes, then remove the cupcakes and let them cool completely on a wire rack.
Brown Butter Frosting
1/2 c. butter, divided
2 c. powdered sugar
1/2 tsp. vanilla
1/8 tsp. ground nutmeg
dash of salt
1 or 2 Tbs. buttermilk
1.) In a small saucepan, melt 1/4 c. butter over low heat until it is lightly browned and smells nutty. Take it off the heat and let it cool.
2.) In a mixer bowl, beat the other 1/4 c. butter until it’s soft, then add in the cooled brown butter and beat until combined.
3.) Add the powdered sugar, vanilla, nutmeg and salt, and beat until well combined. Add the buttermilk, a tablespoon at a time, until the frosting is spreadable.
4.) If the frosting begins to set up, add a Tbs. of boiling water.