Brown Sugar Pound Cakes

Name: Brown Sugar Pound Cakes
Yield: makes 28
Ingredients: 3 cups sifted all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted butter, room temperature; 2 1/4 cups packed light-brown sugar; 4 large eggs, room temperature; 3/4 cup buttermilk; Brown-Butter Icing (page 314)

January 24, 2012

Pound-cake batters bake into especially rich and dense cupcakes, and the traditional recipe can be adapted in many ways to vary the flavor and texture. In this version, brown sugar replaces granulated for a hint of caramel flavor, while buttermilk makes for a more tender crumb than when made with regular milk. Nutty brown-butter icing pairs especially well with these cupcakes, but many other toppings would also work, including brown-sugar cream-cheese frosting (page 310) or whipped cream (page 316).

Recipe notes

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