I searched the Internet and stumbled upon a glaze on MarthaStewart.com. Then I decided to adapt it and see how it turned out. After sampling the product it reminded me of something I would eat for breakfast. It falls into the same category with a cinnamon roll, coffee cake, or monkey bread! The only thing that was missing was a cup of coffee!! When you are ready to eat, remove the wrapper and warm the cupcake in the microwave for a few seconds or until the glaze starts to melt down.
Brown Sugar Cupcake:
- 3 cups of cake flour
- 1 tsp salt
- 1 1/2 tsp of baking powder
- 1 1/2 cups brown sugar
- 1/2 cup dark brown sugar
- 6oz (1 1/2 sticks) unsalted butter, room temperature
- 1/4 cup sour cream
- 1 cup of milk (I used reduced fat)
- 4 extra large eggs (large will work as well)
- 2 tsp of pure vanilla
Preheat oven to 350F. In a mixing bowl combine cake flour, salt, baking powder, and brown sugars. Mix on low speed to combine. Add in butter and sour cream. In a separate bowl whisk together milk, eggs, and vanilla. Add mix into the flour mixture. Fill cupcake liners. Bake for 18 minutes. Yields about 24 cupcakes.
- 4oz (1 stick) unsalted butter
- 2 cups confectioners' sugar
- 2 teaspoons pure vanilla extract
- 3 tablespoons milk
- 2-3 tablespoons of dark brown sugar (more to taste)
Melt stick of butter into a sauce pan at medium heat. Once golden brown pour melted butter into a bowl. Add sugars, vanilla, and milk. Mix together. For a thinner glaze add another tablespoon of milk. Spoon onto cupcakes. Refrigerate cupcakes to make the glaze firm.
Recipes adapted from Martha Stewart and The Frosted Cake n' Cookie blog