I’ve adapted a basic golden cupcake and turned it into a more adult version, with flavors of almond, vanilla and brown sugar (thought it’s definitely still sweet enough to please the kids too). It can be topped with a variety of frostings, so pick your favorite! Here I used a maple syrup meringue.
In a large mixing bowl, whisk together sugars, flour, baking powder and salt. Add butter (make sure it is nice and soft), and beat on low speed until mix looks sandy.
Combine milk, almond extract, and vanilla extract, and add to the dry ingredients all at once. Mix at low speed for 30 seconds. Increase to medium speed and mix for 30 seconds more.
Scrape bottom and sides of bowl with spatula. With mixer on low speed, add 1 egg. Increase speed to medium and beat for 30 seconds. Repeat this procedure for each additional egg, stopping to scrape the bowl between each. After the last egg has been added, scrape once more and beat at medium-high speed for 30 more seconds.
Fill lined muffin tins 1/2 to 3/4 full. Bake at 350 degrees for 23 to 25 min (or until a toothpick inserted in the middle of a cupcake comes out clean).
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I made these for my sister’s baby shower. They were perfect! While being a little unusual, they still qualified as a crowd pleaser.
I did switch the sugar/brown sugar amounts– I felt that if they were to be ‘brown sugar cupcakes’ the brown sugar should be dominant.
I think, though I haven’t tried yet, that this recipe would convert to whole wheat nicely, as well.
Prep: Cook:
Serves: 24 Level: Intermediate
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Desserts
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Serves: 12 Level: Intermediate
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Desserts
Prep: Cook:
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