Makes: 29 cupcakes
INGREDIENTS FOR CUPCAKES:
3 cups sifted all-purpose flour
2 teaspoons baking powder
1⁄2 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
2 1⁄4 cups packed light-brown sugar
4 large eggs, room temperature
3⁄4 cup low-fat buttermilk
For the GLAZE:
4 ounces (1 stick) unsalted butter
2 cups sifted confectioner's sugar
2 teaspoons vanilla extract
2 to 4 tablespoons whole milk
Preheat oven to 325 degrees. Line standard muffin tins with paper liners.
In a large bowl, whisk together flour, baking powder and salt. In a large mixing bowl, cream together butter and brown sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in 3 additions alternating with buttermilk, beginning and ending with flour.
Scrape sides of bowl. Divide batter among muffin cups, filling each 2⁄3 full. Bake for 25 minutes.
Meanwhile, make the glaze: In a saucepan, heat butter over medium heat until golden brown, about 5 to 10 minutes. Carefully pour butter into a bowl, leaving sediment behind.
Add sugar, vanilla and 2 tablespoons milk to butter and stir until smooth. If glaze is too thick, add more milk.
Set rack with cooled cupcakes over a parchment-lined baking sheet. Spoon glaze over cupcake tops, and let stand until set. If glaze gets too hard, reheat it gently so you can spoon it. Serve glazed cupcakes immediately.
Recipe from Martha Stewart Living, February issue
