It’s been absolutely gorgeous this week. Spring made an early appearance on the prairie and while March and April usually bring snow, I’m hoping this year, we’re done with winter for awhile. At least until late October.
The spring weather is making me restless, as it often does. We have a few things planned this year…Another of my nieces graduates high school, so we’ll be heading to Wisconsin. I’ll be going to Columbus to see these guys again. And we’re hoping that maybe before the bambino goes back to school in the fall, we might be able to venture West River–I’ve been in South Dakota for over 10 years now, and have been as far west as Mitchell and Huron. Woo-hoo. I would love to go and see the Badlands and the Black Hills.
Of course, I’d also love to be able to plan a trip overseas somewhere. Jay got so into his own family history that even I’d love to go and visit Norway some day. I also wouldn’t mind going back to Ireland, Wales and England. If I had the time and resources, I’d love to spend the rest of my life visiting every possible pocket on the planet…Except maybe the poles. I get enough winter here in SoDak as it is!
These Cinnamon Browned Butter Cupcakes really have nothing to do with traveling. I wanted an excuse to make Whiskey Salted Caramel Buttercream. These cupcakes are somewhat less traditional than your usual St. Patrick’s Day fare, but they’d be a good addition nonetheless. The whiskey flavor isn’t that pronounced in the frosting, but it does give an unexpected, pleasant warmth to the cupcake overall. I noticed when I was buying supplies (ie., booze), that Baileys has a Salted Caramel variety out now…Which I haven’t tried yet, but I do have a little shot bottle in my fridge just waiting for me. If you’re not a fan of whiskey, you could always substitute the Baileys.
Cinnamon Browned Butter Cupcakes with Whiskey Salted Caramel Buttercream
In a small light-colored saucepan, melt the butter over medium-low heat. Allow it to begin foaming and come to a boil. Whisk it constantly until the color deepens to a light amber, then remove from the heat and allow to cool. *This may take anywhere between 10-20 minutes, depending on your stove, and how quickly your butter melts.
While the butter cools slightly, preheat the oven to 350 degrees F. Place paper liners in the wells of 2 cupcake/muffin pans.
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix the browned butter (making sure to scrape any browned bits into the bowl) and sugar together on medium speed until well-combined. Add the vanilla. Add the eggs one at a time, mixing until well-combined.
Drop the speed to low, and alternately add the flour mixture and the milk, beginning and ending with the flour.
Using a large (3-Tbsp. scoop), place the batter in the prepared pans. Bake for 22-25 minutes, or until a tester inserted in several cupcakes comes out clean. Cool in the pans for 10 minutes, then cool completely on wire racks while you make the frosting.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and the salted caramel, until lightened and well-combined. On low speed, add half the powdered sugar, then the Jameson, and the remaining powdered sugar. Increase the speed to high, and beat for 1-2 minutes, making sure all the ingredients are well incorporated. Pipe the frosting on the cupcakes or decorate as desired.