These cupcakes were really yummy. To prevent dryness take them out early.
A Martha Stewart Recipe
Cupcake recipe:
3/4 cup unsalted butter
1 2/3 cups all-purpose flour
1/4 cup fresh sage leaves, I chopped them
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 cup canned pumpkin puree, not pie filling
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1. Preheat oven to 325 degrees. Brush muffin tins with butter and dust with flour. In a saucepan over medium-low heat melt the butter. Add the sage and swirl until butter is golden brown. Skim foam from top, and remove from heat. Pour into a bowl to stop from cooking; let cool.
2. Whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together the pumpkin puree, both sugars, eggs, and brown-butter, mixture. Add flour mixture and whisk until combined.
3. Divide batter evenly among cups. Bake for 20 minutes, rotating tins halfway through.Transfer cupcakes to a cooling rack and allow to cool completely.
4. To finish, dip each cupcake in icing, then turn over quickly to set.
Brown Butter Icing Recipe:
1/2 cup unsalted butter
2 cups sifted confectioners' sugar
2 teaspoons vanilla extract
2 tablespoons milk, plus more if needed
1. In a saucepan over medium heat melt the butter, swirl pan until butter is nut-brown in color, about 10 minutes. Remove from heat and pour into a bowl.
2. Add confectioners' sugar, vanilla and 2 tablespoons of milk to brown butter; stir until smooth. Add more milk if needed, until icing is spreadable. Use immediately.
Stewart, Martha. (2009).Martha Stewart's cupcakes: 175 inspired ideas for everyone's favorite treat. New York: Clark/Potter Publishers.
