in honor of the san francisco 49ers being in the super bowl this super bowl sunday, i decided why not make some mini cupcakes. it's the perfect excuse to finally bake again, after taking a little break. the last time i made anything was for m's birthday party and those macarons for that contest and that was a couple of weekends ago, at least. i have to admit, i was a little burnt out from all the holiday baking.
alright, so back to these delicious looking cupcakes. yes, i knew i wanted to make some mini cupcakes, just wasn't sure which ones exactly. i didn't want to make the usual (chocolate or vanilla cupcakes), and after some time looking through the pantry i settled on some earl grey tea bags. so there you have it. why not?! earl grey mini cupcakes. either that or maybe some mini red velvets? well, i decided on the earl grey instead and i'm very glad i did because both recipes (the cake & frosting) turned out fabulous. one mini bonus is, the cake recipe is egg-free so it's great for anyone with an egg allergy! they are really the perfect bite.
i am in love with the brown butter toffee buttercream. i told m i will have to make it again and use it as a filling for whenever i make macarons. so glad i stumbled upon it... and all thanks to a crappy microwave at the moment. yes, i believe our microwave needs replacing. i couldn't even microwave the stick of butter to get it soften for just a few seconds that i decided to brown the butter instead. i'd never done a brown butter frosting before because i couldn't be bothered with cleaning another piece of equipment. but now that i've made it and tried it, i am for sure willing to go through the hassle of it all just for this delicious frosting. it is really THAT good!
below's the recipe for these delicious little one-bite (okay, maybe two from some?!) cupcakes. feel free to try them out and let me know how you like it. enjoy and happy baking! :)
i am in love with this buttercream frosting. the brown butter smells so good and the bits of toffee adds that perfect little crunch when biting into this mini cupcake. it's for sure a happy yummy bite!
earl grey mini cupcakes with brown butter toffee buttercream frosting
1-1/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 tsp baking powder
1/4 tsp baking soda
1 earl grey tea bag
pinch of salt
1 cup buttermilk (you can use milk + vinegar)
1 tbsp distilled vinegar
1/4 cup oil
brown butter toffee buttercream:
1/2 cup (1 stick) butter, room temperature
3-3 1/2 cups confectioners’ sugar
1/4 cup brown sugar
milk or cream, as needed
for the mini cupcakes:
- preheat oven to 350°f
- if using milk + vinegar as substitute buttermilk, combine milk and vinegar and stir to combine. set aside for 5 minutes. mixture will curdle. otherwise, if you're using buttermilk you can skip this step.
- in a large bowl, sift together flour, baking powder, baking soda, and salt. add in the earl grey tea bag and stir until combined.
- whisk sugar, oil and vinegar into buttermilk (or curdled milk mixture). make a well in the center of the dry ingredients and pour in the wet ingredients. mix until relatively smooth.
- fill mini cupcake liners with a scant tablespoon of batter (cups should be just under 2/3 of the way full). bake for 15 minutes or until lightly golden, and toothpick inserted in the center comes out clean.
- transfer to cooling rack and allow to cool completely.
for the frosting:
- melt brown butter in a small saucepan over medium heat.
- once butter melts, let it simmer for a minute or two (or until it gets to that yummy golden color and smells wonderful!). add in the 1/4 cup of brown sugar. mix until completely melted.
- transfer browned butter and brown sugar mixture into the bowl of a mixer (or a medium size bowl if using a hand mixer).
- add in the confectioners' sugar, a couple tablespoons of milk or cream, and mix on low until everything is somewhat combined. then turn the mixer to medium-high and mix until light and fluffy (2-3 minutes). add cream or more sugar as necessary to achieve proper consistency. pipe or spread onto cooled cupcakes.
makes 36 mini cupcakes. enjoy and happy eating! :)