This week Sarah treated us to some Brown Sugar Pound Cakes which were light and very delicious. The cupcakes were frozen and then popped into the lunch boxes each morning. I think the addition of a frozen cake always helps to keep the sandwiches fresh.
Brown Sugar Pound Cakes with a Vanilla Bean Glaze
1 1/2 cups plain flour (all purpose)
1 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup brown sugar
2 eggs, room temperature
1/3 cup milk
1 teaspoon butter
1/2 teaspoon vanilla bean paste
1 cup icing sugar
Makes 14 Cupcakes
1. Preheat oven to 160 deg C (325 deg F). Line muffin tin with baking papers.
2. With electric mixer, cream butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix baking powder and salt with the flour. Add flour mixture, and milk in two batches, beating until well combined.
3. Fill baking papers 3/4 full. Bake for approx 25 minutes. Allow to cool on rack before adding glaze.
4. To make glaze, place icing sugar, butter, and vanilla paste in a bowl. Add boiling water 1 teaspoon at a time and mix well until it reaches desired consistency. Spread glaze on top of cupcakes.
A big thank you to everyone who has been joining in on our weekly baking posts. Sarah and I have discovered many new recipes to add to our growing list of things to try. I hope you have found some great new tried and tested recipes too.
Here is our Weekend Baking Button if you would like to add it to your blog.