We love our Russian Buttercream recipe and we also love brown butter! Have a look at the video on how EASY it is to make brown butter, then start using it in EVERYTHING. You won't regret it, but in the meantime, try it in these delicious, moist cupcakes. Perfect for entertaining, make minis to go a long way because a mouthful is just enough! Have fun.
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 100 Grams butter BUY
- 150 Grams brown sugar
- 1 Teaspoon vanilla bean paste BUY
- 45 Grams pure maple syrup
- 2 eggs
- 1 Pinch pink salt flakes BUY
- 170 Grams bakers or strong flour
- 1/2 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1 Batch Russian Buttercream to finish Recipe
Do
- 1
Preheat oven to 180°C and line 12 hole muffin tin with silicone cupcake liners.
- 2
Place butter into saucepan and cook until it becomes buerre noisette on induction 10, or high heat, stirring constantly. Pour into Thermomix bowl and add sugar, vanilla and maple syrup. Blend 5 sec/speed 5. Scrape down and allow to cool slightly.
- 3
Add eggs and blend 10 sec/speed 6. Add remaining ingredients and fold 12 sec/Interval. Scrape down sides of bowl to incorporate last little bits of flour.
- 4
Divide equally in prepared tin. Bake 18-20 minutes or until springing back when touched. Cool completely.
- 5
Make Russian Buttercream and pipe onto cupcakes when cold. Alternatively check out all the frosting recipes below and choose something else! So much choice, so little cake!
