A brand new year is about to begin. Hope you are ready for more great experiences and adventures! Happy New Year to you all!
1 cup loosely packed brown sugar
1 large egg
1 tablespoon cardamom powder
3/4 cup milk
1/2 cup unsalted butter, melted and cooled
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
Preheat oven to 350 degrees F. In a bowl, combine all the dry ingredients and mix well Set aside. Line a cupcake tin with liners.
In a large bowl, whisk brown sugar and egg until smooth. Add in milk, again mixing until combined. Slowly pour in melted butter, continuing to whisk. Add in the flour, soda and salt along with cardamom mixing with a large spoon until batter is smooth.
Using a 1/4 cup measure, add batter to liners. Bake for 16-19 minutes, or until tops are puffy and golden, and don’t jiggle when touched. Let cool completely.
Browned Butter Frosting
1/2 cup butter
2 cups confectioners’ sugar
1 teaspoon cardamom Powder
1 1/2 to 2 tablespoons milk
1/8 tsp of salt
Melt butter in a small saucepan over medium low heat. Continue to cook, watching carefully, until butter becomes an amber color (watch carefully to avoid burning as butter changes from amber to burnt easily). Remove from heat and allow to stand 2 to 3 minutes; do not stir so the solids can sink to the bottom of the pan. Slowly pour the melted butter into a heat proof bowl, leaving the last 1 to 2 tablespoons of melted butter and the solids in the pan to discard later. Allow the amber melted butter to set at room temperature 2 hours or until thickened and softly set.
Beat sugar and cardamom into soft, browned butter. Add 1 tablespoon milk. Gradually add an additional tablespoon of milk, about 1 teaspoon at a time, until of desired spreading consistency. Add the salt and mix well. Frost the cupcakes after they have cooled down completely.