Directions

The Night Before Cooking: Brown The Butter

1. In a medium pan over low heat, heat the 226 grams of butter, stirring constantly, until it smells toasty and you can see small brown specks, about 5-9 minutes. Follow along with your homework video, being careful not to burn the butter!

2. Remove from the heat and allow to sit at room temperature overnight.

To Make the Cupcakes

5 minutes before cooking: please preheat your oven to 350F

1. In a large mixing bowl, whisk together the dry ingredients: cake flour, sugar, cocoa powder, baking soda, and salt.

2. In a medium mixing bowl, whisk together the wet ingredients: buttermilk, canola oil, eggs, 1 teaspoon of vanilla extract, red food coloring, and water.
3. Slowly whisk the wet ingredients into the dry ingredients.
4. Portion into cupcake liners, filling the liners ¾ of the way up, and bake on a sheet tray until cooked through, 10-15 minutes. ⅔

To Make the Frosting

1. In a large mixing bowl, beat together the browned butter, powdered sugar, and vanilla with a whisk until smooth. Thin with the cream as needed.

2. Warm the cream cheese in your microwave until soft.
3. Beat the cream cheese into the frosting until smooth and incorporated.

To Assemble

1. Remove your cupcakes from the oven and set in your freezer to cool for a minute (just like on Cupcake Wars!!).

2. Use a rubber spatula to transfer the frosting to a piping bag.
3. Once the cupcakes are cool, pipe rosettes on top of each cupcake by holding your piping bag upright above the center of the cupcake, then squeezing with even pressure as you draw a circle around the cupcake until you reach the outer edge. Once your cupcake is covered, release the pressure and flick the tip of the piping bag to make a rosette.
4. Enjoy!