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Moist and nutty cake with a hint of cinnamon, topped with rich, fluffy coffee frosting.
To make brown butter:
Cut the butter into small pieces. Place butter pieces into a small sauce pan over medium-high heat. The butter will bubble up. Stir very frequently. The color will begin to change and you’ll see some brown flakes on the bottom of the pan. Continue to stir until the butter has a nutty fragrance and is golden brown. The whole process will take 5-7 minutes. Be patient! When done, remove from heat and set aside.
For the cake:
Preheat oven to 350ºF. Line a cupcake pan with 12 liners. Set aside.
In a medium bowl, measure flours, baking powder, salt and cinnamon and whisk together until combined. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, combine the room temperature butter with the granulated sugar and whip the mixture until combined. With the mixer on low speed, stream in the reserved brown butter and mix until combined. Increase the speed and allow it to mix for 2-3 minutes, or until the mixture is free of fat streaks. The mixture will be fluffy and a light brown color.
Add the eggs, one at a time, until fully incorporated. Mix in the vanilla extract.
Add the dry ingredients, alternating with the milk, into the creamed mixture in 3 increments. Mix just until combined.
Pour the batter into the prepared muffin pans. If you prefer to bake as a cake, double the recipe and pour into two 9-inch round pans or one 9×13 cake pan.
Bake for 18-22 minutes, until a toothpick inserted in the center of the cupcakes comes out clean. Let cool completely before frosting the cupcakes.
For the buttercream:
Combine the instant coffee, cinnamon and salt in a small bowl and mash until it resembles sand. If you have a mortar and pestle, it will work great here. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, whip the butter until smooth. Add 2 cups of powdered sugar slowly and continue to mix until incorporated. Add the vanilla and coffee/cinnamon mixture and combine. Stream in 2 tablespoons of milk and mix well.
If you need a thicker frosting, add more powdered sugar here. If it needs thinned out a little, add more milk.
(Cake adapted from Always with Butter. Buttercream is an original recipe.)
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!