11/04/2025
I had to lay down my spatula and piping bags during the 2nd half of my pregnancy and after the child birth. Now, almost 2 months after the baby, I am hoping to pick them up again.
My first bake after a long hiatus: Brown butter pecan cinnamon cupcakes with vanilla cinnamon icing.
I was looking for a perfect autumn flavour. And though I wanted to pipe some pumpkin-shaped icing to decorate the cupcakes, I'm not really a big fan of pumpkin spice. Then I came across a recipe for snickerdoodle cupcakes, which I think is perfect since it has cinnamon that, to me, gives the autumn vibe, but not so overpowering as pumpkin spice tends to be.. I also found a recipe for brown buttered pecan cupcake, and I am a big fan of brown butter anything. So I thought, why not combine them both?
Brown butter, I think, is a magical ingredient that gives anything you mix it into a luxurious taste. It elevates anything you make to a whole new height. Eversince I encountered brown butter, everything I make, be it savoury dish or sweet dessert.. if the recipe call for butter, I always substitute with brown butter. Because, why not? π In the case of this particular recipe, I think it compliments very well the warm cinnamon flavour.
Anyhow, I love these cupcakes.. they're soft, moist, buttery and bursting with cinnamon and nuts. π
Bon appetit!