Monday, November 22, 2010


I've been trying new recipes but sometimes I forget to tell you about them... but I definitely wanted to share about these babies!!

Walnut Cupcake with Brown Sugar Frosting
adapted from Cooking Light magazine

1/2 c granulated sugar
1/2 c packed brown sugar
6 Tbsp butter, softened
3 large eggs
1 tsp vanilla extract
2 cups cake flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/2 c buttermilk
1/3 c plus 2 Tbsp walnuts, toasted, chopped, and divided

1/2 tsp cream of tartar
3 large eggs whites at room temperature
3/4 c brown sugar
1/4 c water
dash of salt

1. Preheat oven 350 degrees

2. Combine first 3 ingredients in a medium bowl; beat with a mixer at medium speed.  Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Increase speed to high; beat for 1 minute.

3. Combine flour and next three ingredients (through cinnamon), stirring well.  Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture, beating until just combined.  Stir in 1/3 c walnuts.

4. Place 12 muffin cup liners in muffin cups; divide batter evenly among cups.  Bake at 350 degrees for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging.  (Cupcakes will look slightly pale.) Cool in pan 5 minutes. Remove from pan; cool on wire rack.

5. Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form.  Combine brown sugar, water and salt in a small saucepan; bring to a boil.  Cook, without stirring, until candy thermometer registers 238 degrees.  Gradually pour hot sugar syrup into egg white mixture, beating until stiff peaks form.  Frost. Sprinkle with remaining nuts.


My sister-in-law Becca whipped the egg whites and made the frosting because my peaks never even made it to soft... I struggled with whipping them.
So she taught me how to make the most beautiful whipped frosting.  Aren't those peaks awesome?

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