GF Brown-Sugar
Pound Cupcakes with Brown-Butter Glaze
Ingredients
2 and 2/3 cup brown rice flour
2 and 2/3 cup brown rice flour
1/3
cup sorghum flour
1
tsp xanthum gum
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted
butter, softened
2 1/4 cups packed light-brown
sugar
4 large eggs, room temperature
3/4 cup buttermilk
Brown-Butter Glaze
Directions
1.Preheat
oven to 325 degrees. Sift together dry ingredients. Beat together brown sugar and butter until fluffy. Beat in eggs. Add flour and milk, alternating until mixed. Fill each cup 3/4 full, and bake for 25 minutes.
2.Cool cupcakes. Spoon glaze over tops,
and let stand until set. Serve glazed cupcakes immediately.
Brown
Butter Glaze
Ingredients
4 ounces (1 stick) unsalted butter
2 cups sifted confectioners' sugar
2 teaspoons pure vanilla extract
2 to 4 tablespoons whole milk
Directions
Heat butter in a
saucepan over medium heat until golden brown, about 10 minutes. Carefully pour
butter into a bowl, leaving sediment behind.
Add sugar, vanilla,
and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick,
add more milk. Use immediately.
© 2013 Martha Stewart Living
Omnimedia. All rights reserved.
