brown butter cupcakes with peanut butter frosting

just finished watching florence foster jenkins and i think it should have been nominated for best picture. meryl streep is amazing (she was nominated for best actress in a leading role) but hugh grant and howard from the big bang theory (aka simon helberg) were also fabulous, plus the whole movie was wonderful and funny from beginning to end. i really really enjoyed this movie (as did tom) and i definitely recommend this one guys! plus side: it's available to rent through amazon. gah I love amazon. you know what else I love? peanut butter and these cupcakes!!!!!!

p.s. if you hate a certain word that begins with 'm' and ends with 'oist'... you should probably skip the next paragraph. you've been warned.

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these cupcakes are so moist and brown buttery and peanut buttery and all around magical. they are made with brown sugar rather than white sugar which makes them moister plus adds a subtle richness from the molasses that's in the brown sugar. both the cupcake and frosting have brown butter which creates a wonderful nutty flavor that keeps the cupcake and frosting cohesive. the cupcake part isn't too sweet (which i like), but the ridiculously amazing peanut butter frosting adds the sweetness you want and need in a cupcake. the combination of the brown sugar cupcakes, peanut butter frosting, and brown butter is simply divine. 

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brown butter cupcakes with peanut butter frosting

yield: 12 cupcakes

time: about an hour + cooling time

calories: don't wanna know

specialty diets: n/a


cupcake ingredients:

1 cup loosely packed brown sugar

1 large egg

1 tablespoon vanilla extract

3/4 cup almond coconut milk (any milk will do)

1/2 cup unsalted brown butter, cooled [Note: you need another 1/2 cup of brown butter for the frosting so brown one cup total]

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

 

cupcake directions:

1.  Preheat oven to 350F. In a medium bowl, combine flour, baking soda, and salt, stirring to mix. Set aside. Line a cupcake tin with liners.

2. In a large bowl (or the bowl of a stand mixer), whisk brown sugar and egg until smooth. Add in vanilla extract and milk, again mixing until combined. Slowly pour in brown butter, continuing to whisk. Add in the flour-baking soda-salt mixture from step 1, mixing with a large spoon (or paddle attachment) until the batter is smooth.

3. Using a 1/4 cup measure, add batter to liners. Bake for 16-19 minutes, or until tops are puffy and golden, and don’t jiggle when touched. Let cool completely.

 

frosting ingredients:

1/2 cup unsalted brown butter, cooled

1/2 cup peanut butter

1/4 cup shortening

3 1/2 cups powdered sugar

3-4 tablespoons almond coconut milk (any milk will do)

 

frosting directions:

1. Combine the brown butter, peanut butter, and shortening with a mixer until smooth.  

2. Add about half of the powdered sugar and mix until smooth and well combined. 

3. Add 2-3 tablespoons of milk to the frosting and mix until well combined. 

4. Add remaining powdered sugar and mix until smooth. 

5. Add additional milk, as needed, to get the right consistency. 

6. Pipe the frosting onto the top of each cupcake.

 

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monday funday?! nah. monday cupcake day. totally works... it's now a thing. :)

if you try this recipe, let me know! leave a comment or tag a photo #appetitesanonymous on instagram!! i'd love to see your cupcakes in action. also, some pretty pin-able photos with text are below. feel free to do your thing if you love pinterest. peace, friends!

- a

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