We had a birthday at our house this past weekend. Zuzu turned 9! I can’t believe how fast the time is going. Well this little guy requested Banana Cupcakes for his birthday and when he asks for them he gets ‘em. So 40 cupcakes later, Zuzu was ready to take some to school and some to his last baseball game that occurred on his big day.
Zuzu likes his cupcakes inside out, meaning the frosting on the inside to insure even distribution of the frosting to cake ratio, or so he says. It is simple enough to do by inserting the tip of the pastry bag into the center of the cupcake and squeezing frosting inside.
For the 40 cupcakes I thought to use a different frosting, something new to top these golden beauties. I have been enamored with Browned Butter of late and wanted to somehow incorporate that flavor into the frosting. So the first batch of frosting used with these cupcakes was a Browned Butter Cream Frosting. The problem was I got a little too experimental. You know what I mean, adding a goofy ingredient just to be different. It failed. Don’t get me wrong the taste was wonderful but the frosting was crunchy. Crunchy? Yes crunchy. You see I wanted to get more of a caramel flavor in there by adding 1/2 cup of brown sugar (duh, I know). But I did process it to a fine powder but it remained crunchy. I also found this to be too sweet.
Being the Cream Cheese Frosting lover that I am, I had another go at the browned butter theme, causing me to bake another cake, so sad. This time I hit the nail on the head. I used my regular butter cream recipe only this time I browned half the butter and added a package of cream cheese. Perfect for this kind of cake. Not too sweet and not to toffee-ish Just right. Look at those browned butter bits.
Browned Butter Cream Cheese Frosting
1/2 cup butter divided
8 oz. package cream cheese, room temperature
1 t. vanilla
3 cups powdered sugar
1-3 T. milk, optional
In a small saucepan, over medium heat, heat 1/4 cup butter until browned. Cube up the other half of butter and place in a small bowl, pour browned butter over top and mix until all the butter is melted. In a large bowl beat butter, cream cheese, vanilla and sugar until creamy. Add 1-3 T. cold milk if needed to thin to a spreading consistency. Frost any cake with this frosting. Chill until ready to serve. Makes about 4 cups frosting.
Here’s my little pitcher in action. He pitched one inning and struck two guys out! OK I’ll stop gloating.
Tomorrow in BRK- I have no idea. I have too many posts to choose from. We can all be surprised together. Ooh I like surprises. So still come on back, there will be something good for sure.