Made with browned butter, white chocolate and jaggery which give delicious caramel overtones to these cakes. The tops are iced with old fashioned flour frosting which is smooth, not overly sweet and delectable.
Prep Time40 minutesmins
Cook Time20 minutesmins
Total Time1 hourhr
Course: Afternoon Tea, Dessert, Snack
Cuisine: British
Keyword: cupcakes, frosting, icing, jaggery, white chocolate
25gwhite chocolatefinely grated (I used Mortimer’s white couverture powder)
2small eggsor 1 extra large (I used a duck egg)
½tspvanilla extract
90gflourhalf wholemeal, half plain
1tspbaking powder
Old-Fashioned Flour Frosting
75gunsalted butter
45gunbleached plain flour
100mlmilk
1pinchsea salt
50gjaggery
Instructions
Brown Butter Cupcakes
Melt the butter in a pan over a moderate heat then allow to bubble for a few minutes until the butter smells nutty and flecks of brown appear. You want the flecks (butter solidto get fairly brown, but not burnt.
Sieve the butter into a large bowl to clarify it and discard the brown solids.
Add the jaggery and white chocolate to the melted butter. This allows the chocolate to melt, the jaggery to soften and the butter to firm up. Leave for about 10 minutes.
Cream the butter, jaggery & chocolate together until light and fluffy.
Beat in the eggs and vanilla extract.
Sieve in the flour and baking powder.
Stir in as gently as possible followed by 1 tbsp water.
Spoon into 6 cupcake cases and bake at 180℃ (350℉, Gas 4) for 20 minutes.
Old-Fashioned Flour Frosting
Melt the butter in a pan over a moderate heat then allow to bubble for a few minutes until the butter smells nutty and flecks of brown appear. You want the flecks (butter solidto get fairly brown, but not burnt.
Sieve the butter to clarify it and discard the brown solids. Leave to cool and solidify.
Meanwhile whisk the flour, milk and salt together in a pan until there are no lumps.
Add the jaggery and cook over a low heat whisking all the time until the mixture is very thick. Leave to cool.
Cream the butter until light then beat in the custard. Beat until it has the consistency of whipped cream.
Leave for ten minutes or so in a cool place to firm up, then pipe onto the cupcakes.
Notes
You can substitute the jaggery with regular brown sugar, but I highly recommend using jaggery if you can.Double the quantity to make 12 cupcakes.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.