Just a few days ago, I made some interesting cupcakes, using burnt sugar.
I was wondering around in a local market the other day and saw burnt sugar. I’ve never seen it in any blog or cooking websites. I went home and did some research
and finally came up with my own recipe.
I took pictures as I make the cupcakes as I usually do; but then towards the end I realize I forgot to put the memory card in my camera… so I only have pictures of the final cupcakes
And of course the recipe
Burnt Sugar Cupcakes
½ C burnt sugar, recipe followed
2 ½ C all-purpose flour
2 tsp baking powder
½ tsp salt
2/3 C unsalted butter, at room temperature
1 C granulated sugar
2 eggs, separated
1 tsp vanilla extract
1 C evaporated milk, or milk
(tiny pinch of cream of tartar)
1. Preheat oven to 350F
2. In a bowl, sift together flour, baking powder, and salt, set aside.
3. In another bowl, cream butter with a whisk or beater until smooth, add 1 C sugar, ¼ at a time, beat until fluffy. Whisk in egg yolk, one at a time yolk, one at a time; beat until well mix before adding the next. Switch to a spatula or a wooden spoon, and stir in the cooled burnt sugar. Add in flour mixture and milk alternately, mix until batter is smooth, don’t over mix. Set aside
4. In a clean, water-free, and oil-free bowl, beat egg whites with a pinch of cream of tartar (if using) until stiff peaks form.
5. Take 1/3 of egg white, mix into the cake batter until smooth with a whisk. Switch to the spatula; fold ½ of the remaining egg white into the batter, and then the rest. Be careful not to over mix the batter and deflate the egg whites.
6. Pour batter into cupcake liners until half way full. Bake for 18-20 minutes.
* If you can’t find burnt sugar, it’s possible to make it yourself:
Start by placing ½ C granulated sugar into a saucepan over medium high heat, stirring constantly with a wooden spoon as sugar melts and begins to smoke. Add ½ C boiling water very slowly while stirring, turn heat down to medium and cook until sugar dissolved. Set aside to cool.
* Burnt sugar gives those cupcakes a very unique taste; they smell like caramel, but have it’s own unique taste that I can’t describe. It’s definitely worth the try, you can use them in cakes, cupcakes, and even quick breads.
* a good way to check if cupcakes are done is to slightly press the top of a cupcake, it’s not fully cooked if it sinks down. If it “almost ”holds it’s shape, remove the cupcakes from the oven. If you wait until it’s completely cooked in the oven, it will be over-cooked when you take it out, and becomes too dry and tough.
(Meet my lovely friend Kari!)
I made some burnt sugar cream cheese frosting to go with those puppies. And it is oh so good!
Burnt Sugar Cream Cheese Frosting
1 (8oz) package cream cheese, softened
¼ C (½ stick) unsalted butter, softened
1 C powdered sugar
1 Tbsp burnt sugar
1. Beat together cream cheese and butter until creamy and smooth. Add in powdered sugar, about ¼ C at a time until incorporated. Mix in burnt sugar
2. Pipe on cooled cupcakes,