Categories: cupcakes-muffins
Ingredients
- 1/2 cup butter
- 1 cup firmly packed dark brown sugar
- 1/2 cup granulated suagr2 eggs
- 1 Tbsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 tsp. salt
- Confectioners' sugar
Directions
- Heat oven to 350 degrees. Line 12 muffin cups or 23 mini-muffin cups with paper liners.
- Measure butter and sugars into heavy saucepan and set over medium heat. AS the butter melts, whisk the sugars. Cook, whisking constantly, until sugars are completely dissolved; do not allow to burn. Remove from heat and let cool 10 minutes.
- Beat in eggs and vanilla. Blend in the flour and salt until just combined. Do not overbeat. The batter will be thick and sticky. Fill each muffin cup 3/4 full with batter.
- Bake 12 to 15 minutes for mini muffin cups or 15 to 18 minutes for standard muffin cups, or until cakes are glossy and crisp on outer edges but not completely dry in center. While still warm, sift confectioners’ sugar on top.
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makes 12 to 24 depending on size.