Weekend Baking: Cupcakes

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

Glaze:
1 teaspoon butter
1/2 teaspoon vanilla bean paste
1 cup icing sugar
hot water

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.