lemon corn cupcakes & brown butter honey frosting...

{via girl gone gourmet}

today i am craving honey.

i found this recipe for lemon corn cupcakes with brown butter honey frosting... i love mixing unique flavors together for the sake of trying something new, so this recipe from the san francisco chronicle sounds absolutely amazing to me... looks like i found my weekend project...

The cupcakes 
1 1/4 cups cake flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 tablespoons sour cream
3/4 cup fresh corn kernel (from 1-2 ears)
1/2 cup unsalted butter, softened
1 1/4 cups sugar
3 large eggs
1 teaspoon vanilla extract

The frosting
4 ounces unsalted butter, softened
3 ounces browned butter, cooled and softened to room temperature
2 tablespoons honey
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
Pinch of salt
1 1/2 cups powdered sugar, sifted
2 tablespoons fresh corn kernels, for garnish

-In a medium bowl sift together the flour, baking powder and salt and set aside. Using a mixer cream the butter and sugar together until it's nice and fluffy.
-Using a food processor or blender pulse the sour cream and corn kernels together until smooth. Most likely there will still be bits of corn, which is fine.
-Add the eggs, vanilla and sour cream mixture to the butter and sugar. Then add the dry ingredients, a little at a time, to the wet ingredients. Mix until just combined.
-Spoon the batter into the muffin tin .
-Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Allow to cool completely before frosting.
-To make the frosting first cream the two butters together with the honey in a medium bowl. Add in the lemon, vanilla and salt. Slowly add in the powdered sugar, using a slow mixing speed, until combined. Turn the mixer to high and whip until light and fluffy.


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