::Cupcakes::
-3/4 cup light brown sugar, packed
- 3/4 cup dark brown sugar, packed
- 1/2 cup (4 ounces) butter, softened
- 3 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups cake flour
- 1/4 teaspoon baking soda- dash salt
- 1/2 cup buttermilk, low fat is fine
::Brown Sugar Frosting:: (optional)
- 6 tablespoons butter
- 3/4 cup light brown sugar, packed
- 3 tablespoons half-and-half or evaporated milk
- 2 cups confectioners' sugar, sifted
- 1/2 teaspoon vanilla
- hot water, as needed
::Directions::
Heat oven to 350F. Line a muffin pan with paper cupcake liners. Cream 3/4 cup light brown sugar and 3/4 cup dark brown sugar with 1/2 cup of butter until smooth. Add the eggs, one at a time, beating well after each addition. Beat in 2 teaspoons of vanilla. In a small bowl, combine the flour, baking soda, and salt. Add about 1/3 of the dry mixture to the creamed mixture along with half of the buttermilk. Beat until smooth. Beat in another 1/3 of the dry mixture and the remaining buttermilk, blending well. Beat in the remaining flour mixture, blending well.
Spoon into prepared muffin pans, filling about 2/3 full.
Bake for about 15 to 18 minutes, until a toothpick inserted in center of a cupcake comes out clean.
Frost with your favorite frosting or the brown sugar frosting, above
Makes about 20 to 24 cupcakes, depending on how much you fill the cups.
Brown sugar frosting: In a saucepan over medium heat, melt 6 tablespoons of butter with 3/4 cup of brown sugar, stirring constantly. Bring to a boil; continue cooking for 2 minutes, stirring constantly. Add the 3 tablespoons of cream or milk and bring back to the boil. Remove from heat and stir in 1/2 teaspoon of vanilla. Let cool to lukewarm. Beat confectioners' sugar into the lukewarm brown sugar mixture, adding small amounts of very hot water if frosting is too stiff.
Frost cupcakes, beating in very small amounts of hot water if the frosting becomes too stiff to spread.
Spoon into prepared muffin pans, filling about 2/3 full.
Bake for about 15 to 18 minutes, until a toothpick inserted in center of a cupcake comes out clean.
Frost with your favorite frosting or the brown sugar frosting, above
Makes about 20 to 24 cupcakes, depending on how much you fill the cups.
Brown sugar frosting: In a saucepan over medium heat, melt 6 tablespoons of butter with 3/4 cup of brown sugar, stirring constantly. Bring to a boil; continue cooking for 2 minutes, stirring constantly. Add the 3 tablespoons of cream or milk and bring back to the boil. Remove from heat and stir in 1/2 teaspoon of vanilla. Let cool to lukewarm. Beat confectioners' sugar into the lukewarm brown sugar mixture, adding small amounts of very hot water if frosting is too stiff.
Frost cupcakes, beating in very small amounts of hot water if the frosting becomes too stiff to spread.
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