Brown Butter- Day 2 of Pumpkin Week

Have you heard of brown butter? It’s not a brand of butter or something you have to go to the specialty supermarket to find, but it will add warmth and depth to your baked goods unlike any other flavor.

The thought of allowing an ingredient to reach the burnt stage is unheard of the kitchen, but brown butter allows  you to break the rules. Brown butter is created by allowing butter to cook past the melting stage to reach a golden brown color and bring out a golden, nutty flavor that just so happens to pair perfectly with pumpkin.



This is the color you are looking to reach!

Any recipe that calls for melted butter can easily be replaced with brown butter. I will admit when I originally saw this recipe for brown butter pumpkin cupcakes in the Martha Stewart cupcake book the thought of getting butter so close to burnt intimidated me. However, if you’re afraid to try something new in the kitchen you’re never growing to improve. It turned out to be incredibly easy, but the difference it made in the recipe was incredible.

The kitchen is filled with so many everyday flavors filled with unlimited possibilities. Brown butter teaches us that even the most common ingredient can bring something new to the table.



My baking partner with a sweet tooth, was waiting for me to drop a piece!


Pumpkin Brown Butter Cupcakes
Adapted from the Martha Stewart Cupcake Book

Ingredients:
3/4 cup (1 ½ Sticks) Unsalted butter
2/3 cups all- purpose flour
2 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. freshly ground nutmeg
1/8 tsp. ground cloves
1 cup canned pumpkin puree
1 cup packed light- brown sugar
1/2 cup granulated sugar
2 large eggs


Directions:
1) Preheat oven to 325 degrees. Grease muffin tin or fill with baking cups.
2) In a saucepan, begin to melt the butter over medium- low heat. Continue to cook until butter begins to turn golden brown. Remove from heat and skim foam from the top.
3) Pour into a bowl, leaving any burnt sediments behind; set aside and let cool.
4) Whisk together flour, baking powder, salt and spices. In a separate bowl combine the pumpkin puree, brown sugar, granulated sugar, eggs and brown butter. Add the flour mixture and mix until combined. .
5) Divide batter into prepared baking cups, filling ¾ full.
6) Bake for 20 minutes, or until a toothpick comes out clean.

Frosting:
Note: I topped the cupcakes with a classic cream cheese frosting, but if you really want to enhance the brown butter flavor, you can try Brown- Butter Icing.


Brown – Butter Icing

Ingredients:
½ cup unsalted butter
2 cups confectioners’ sugar
2 tsp. vanilla
2 Tbsp. milk


Directions:

1) Follow instructions above for brown butter.
2) Add confectioners’ sugar, vanilla and milk, stirring until smooth. Once spreadable, use immediately.
3) Instead of spreading on the cupcakes, you will dip and swirl the cupcakes into the icing.