It is no secret that I am obsessed with browned butter. I truly believe it is the best form in which butter can exist. This is one of my all time favourite recipes, I've shared this browned butter pecan pie recipe with you, and I've even written a patronising post on how to brown butter for those who are yet to discover this culinary delight. So simple, so rewarding.
Little citrus cakes
(adapted from sally's baking addiction)
1/2 cup softened butter
1 cup caster sugar
2 tsp vanilla extract
1 1/5 cups plain flour
2 tsp baking powder
1/2 cup full cream milk
zest & juice of two limes/lemons/oranges or any other citrus fruit you may have on hand.
1. Preheat the oven to 180C. Get started on the first instruction for the buttercream if you're going with that!
2. Beat the butter and sugar together until light and creamy. Add in the eggs, one at a time... then the vanilla.
3. Sift together the dry ingredients and gradually mix it into the butter mixture. You should have a thick, pale mixture.
4. Add in the milk, zest and juice. Be careful as you mix it in, it will splash in your face if you're rough with it!
5. Spoon into a lined cup cake pan and bake for about 20 minutes until lightly browned.
1/2 cup butter, browned
3-4 cups icing mixture
1 tsp vanilla extract
1 Tbsp milk
1. Brown the butter until it is golden and speckled with caramelized flecks of butter. Take it off the heat and allow it to cool.
2. Add half of the icing mixture, the vanilla and the milk. Beat until well combined.
3. Gradually add in the rest of the icing sugar until it reaches the consistency that you're after.