The Sweet Side Of Corn: Sweet Corn Cupcakes With Brown Butter Frosting

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Serious Eats


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For the frosting:

10 tablespoons unsalted butter, cut into chunks (140 grams)

1 teaspoon molasses (8 grams)

½ teaspoon vanilla extract

1/8 teaspoon salt

1 cup confectioners’ sugar (120 grams)

For the cupcakes:

¼ cup unsalted butter (56 grams)

Reserved butter solids, leftover from browning the butter for the frosting

¼ cup sugar (50 grams)

¼ cup brown sugar (50 grams)

1 large egg

¼ cup plain low-fat yogurt (60 grams)

3/4 cup corn kernels (120 grams)

1 ¼ cup cake flour (150 grams)

¼ teaspoon salt

¼ teaspoon baking soda

½ teaspoon baking powder

½ cup corn kernels (80 grams)

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