Browned Butter Vanilla Cupcake

School is almost ending in a few more days, two to be exact. I am soooo excited! More time to bake and what not. Because school is ending soon, I made some cupcakes last week as thanks to my AP biology lab group for being great partners. I am happy that we were a group; we got along well and even became friends. So I asked them if they wanted some cupcakes and they said yes. Excited, I started baking the cupcakes. But after seeing the finished cupcakes, I was hesitant to give them to my group. I didn't have enough time to bake other things, so I ended giving it to them. However, although those cupcakes were not the best looking cupcakes, my lab group along with my family still enjoyed eating them.


So I made some vanilla butter cupcakes making this the second time I ever made cupcakes from scratch. It turned out to be a flop. Sure, the cupcakes smelled and tasted good, but appearance wise they looked terrible. What I learned was that I'm probably better at baking cookies and muffins rather than cupcakes.

Although Baking Bite's cupcakes were so pretty, mine turned out looking like those fa gao Asian cupcakes. The butter clumped up when I mixed it in with the milk because I forgot to bring the milk to room temperature and I should have known better. This caused my cupcakes to develop holes because the little clumps of butter melted while baking. Another thing was that I over mixed the batter trying to get rid of the clumps which probably led to the Asian cake texture.

Here the butter is being heated up.

Starting to bubble.

Boiling.

Successful brown color. It really does smell nutty.

Add butter to milk.

Looks fine.


Oppsies!

I tried mushing the clumps away and ended up over mixing.
Batter poured into cupcake liners.

The final product.



Brown spots = butter