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Cupcakes: Brown Sugar-Frosted Cupcakes

Source of Recipe


Southern Living, September 2001



List of Ingredients



• 1 cup shortening
  
• 2 cups sugar
  
• 4 large eggs
  
• 3 cups cake flour
  
• 2½ tsp baking powder
  
• ½ tsp salt
  
• 1 cup milk
  
• 1 tsp almond extract
  
• 1 tsp vanilla extract
  
• Brown Sugar Frosting (recipe follows)
  






Instructions



1. Beat shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
   
   
2. Combine flour, baking powder and salt; add to shortening mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in extracts. Spoon batter into paper-lined muffin pans, filling them ½ full.
   
   
3. Bake at 375° F for 20 minutes. Remove and cool on wire racks. Spread with Brown Sugar Frosting.
   
   Makes 3 dozen.
   
   ............
   
   BROWN SUGAR FROSTING
   
   • ½ cup butter or margarine
   • 1 cup firmly packed dark brown sugar
   • ¼ cup dark corn syrup
   • 2 tsp cream of tartar
   • 3 cups sifted powdered sugar
   • 3 Tbsp whipping cream
   • 2 tsp vanilla extract
   
   Melt butter in a saucepan over medium-high heat. Stir in brown sugar, corn syrup, and cream of tartar; bring to a boil. Boil 5 minutes. (Do not stir.) Remove from heat; stir in powdered sugar, whipping cream and vanilla. Beat at medium speed with an electric mixer 2 minutes. Frost cupcakes immediately.
   
   Makes 2 cups.