Then I spent a week writing evaluations, and now I am enjoying my summer. One of my plans is to blog more regularly. I have a plan for three posts a week. We'll see how it goes.
I am so used to planning my school week on Sundays that I really didn't know what to do with myself this past weekend. One of my tall girls suggested I bake something, and I had seen this recipe a few days prior, so I took some butter out of the freezer and got started.
I creamed the butter and brown sugar according to the directions, and then added the eggs.
The one change that I did make the the recipe was that I added some vanilla bean paste to the batter. I didn't measure it, I just added a dollop of the stuff, but probably about two teaspoons. I first discovered vanilla bean paste last winter when I was making Christmas treats.
Then I alternated the sifted flour and buttermilk.
The batter is pretty thick. I used an ice cream scoop to fill the muffin cups, because I read that using the scoop makes perfect cupcakes, but I would suggest using less than a full scoop. Most of my cup cakes extended over the tops by a lot.
Once the first batch came out of the oven, I started browning the butter.
The recipe mentions removing the solid bits from the browned butter, and there were a lot of them.
I measured the sugar, added vanilla and vanilla bean paste, and mixed in the butter.
Then I added milk one splash at a time until the glaze was creamy and pourable.
Then I glazed the cupcakes. I put them on a rack over a parchment-lined baking sheet.
We let the glaze set for a while and then ate a delicious cuppy cake with a tall glass of cold milk.
The cake is fantastic. I think it would make an excellent bundt cake. The edges are amazing due to the brown sugar. I might try different glazes or frostings. I like the browned butter glaze, but it was a little weird at first.