Brown butter

Don't you just love the smell of brown butter? I sure do!!! I've been seeing a lot of brown butter recipes lately and I got curious so I decided to make one. 

Love this idea so much that I want to try making my banana muffin into brown butter, actually I would love to make a lot of my cakes into brown butter, I guess i'm kinda addicted! haha. I will just have to experiment on that soon.

I found this recipe online and its very easy to follow, my favorite part is definetely the browning of the butter, ooohhh the smell is sooo good, I'm in love, and yes I use the word Love to describe butter, so sue me! hahaha.

You can serve it as a muffin, keep it simple and straight to the point

or you can jazz it up with some classic Vanilla Italian Meringue Buttercream!!!

and put some pretty little gumpaste decor and off she goes!!!!

Read more for the recipe :)


  • 2 1/4 sticks unsalted butter
  • 2 cups sifted cake flour (not self-rising; sift before measuring)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 1/2 teaspoon pure vanilla extract

  • Preheat oven to 325°F with rack in middle. Butter and lightly flour an 8 1/2- by 4 1/2-inch loaf pan.
  • Heat butter in a 10-inch heavy skillet over medium heat until milk solids on bottom are a dark chocolate brown. Transfer to a shallow bowl and chill in freezer until just congealed, about 15 minutes.
  • Whisk together flour, baking powder, and salt.
  • Beat together brown butter and sugars with an electric mixer until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. At low speed, mix in flour mixture until just incorporated.
  • Transfer batter to pan, smoothing top, then rap pan on counter to settle batter. Bake until golden-brown and a wooden pick inserted into center comes out clean, 1 to 1 1/4 hours. Cool in pan 30 minutes, then invert cake onto a rack and cool completely, right side up, 1 hour.


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