Mini cinnamon and brown butter cupcakes
Description
The recipe won't take much time. This recipe yields 9–12 regular muffins or about 30 mini muffins. If you don't want to use buttermilk, you can replace it with regular milk mixed with baking soda. Muffins are best served within 1 hour after baking, but they can be prepared in advance, stored in the refrigerator, and then reheated. Serve warm or chilled. Perfect with tea.
Instructions
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Step 1
1. Preheat the oven to 175 degrees. Grease or line a muffin tin with paper liners, using 12 standard cups or 30 mini cups. Prepare the topping. Melt the butter in a small saucepan over medium heat and cook, stirring, until it turns brown and develops a nutty aroma. Immediately remove from heat and set aside. In a small bowl, mix 2/3 cup of sugar and cinnamon. Set aside. Make the muffins. Combine flour, baking powder, baking soda, salt, and nutmeg in a bowl; set aside. In a large bowl, use a mixer to beat softened butter and sugar together. Add egg and vanilla extract, and beat well. Add 1/3 of the flour mixture, then 1/2 of the buttermilk. Repeat once more, ending with the flour. Mix until smooth.
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Step 2
2. Place the dough into the mold, filling each compartment three-quarters full.
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Step 3
3. Bake standard-sized cupcakes for 20-25 minutes and miniature cupcakes for 12-14 minutes. Let cool on a wire rack.
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Step 4
4. Dip the cupcakes into the browned butter, making sure they are completely coated.
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Step 5
5. Then roll in the sugar and cinnamon mixture.
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Step 6
6. Serve immediately.