Cupcakes always make a perfect tea time treat. They are light, deceivingly so when compared to cakes. They are small so they dont fill you up too much before dinner. And everyone (most, i would think) likes them.

I think they ought to be classified as happy snacks- the kind that will bring a smile to faces 'cause they look all cheery and adorable in their colourful paper holders.

I love cupcakes (all type). My favourites include the citrus, zesty sort like lemon cupcakes, the kind loaded with nuts, and the simple plain cupcake with cream cheese frosting because it's sinful and definitely a treat.

This burnt-butter cupcake stands out from the others that I've eaten or attempted making. Firstly, I love the smell of burning butter- the creaminess, the soothing richness of butter perfumes the entire kitchen. Lovely. Secondly, I guess by using burnt butter instead of simply butter creates the cupcake with a texture that isn't quite like any other. Thirdly, the burnt butter and sugar gives the cupcake an almost toffee-like flavour, not overpoweringly sweet, allowing the icing to complete its job.

Well well, if only life is as simple and happy as when you are eating a cupcake.

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Burnt butter brown sugar cup cakes
Makes 12

Adapted from "How to be a Domestic Goddess" by Nigella Lawsons


for the cupcakes:
1/2 cup plus 2 tbsp unsalted butter
3/4 cup self-rising flour
3 tbsp sugar
5 tbsp light brown sugar
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
2-3 tbsp milk

for the icing:
1/2 cup plus 2 tbsp unsalted butter
3/4 cup sugar, sifted ( or to the sweetness you prefer)
1 tsp vanilla extract
2-3 tbsp milk

1. Burn your butter under medium heat, stirring all the time until it turns a dark golden colour. Take the pan off the heat and strain the butter into a bowl, as it will have made a sediment. In other words, this is like clarified butter, but with a smoky note. Let the butter solidify, you can put it in the fridge but keep a watch over it to prevent it from becoming too hard.

2. Preheat the oven to 200 deg.

3. When the butter is solid but still soft, put all the cake ingredients except the milk in a food processor and blitz to a smooth batter. As normal,add the milk down the funnel, pulsing sparingly to form a soft, dropping mixture.

4. Divide the mixture among the paper cps and cook for 15-20 minutes. While the cupcakes are baking, get on with the icing. It's the same for the butter- then beat it with half of the sugar to make it stiff. Add tbsp of milk and the remaining sugar to reach a good consistency, and finally vanilla.





Life as a cupcake