Ingredients 1 1/2 cups (3 sticks) butter 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup granulated sugar 3/4 cup firmly packed light brown sugar 3 eggs Treatology Flavor Extracts Kit, 8-Piece Food Flavoring Treatology Flavor Extracts Kit, 8-Piece Food Flavoring 1/2 cup sour cream 2-3 tablespoons milk 3/4 cup browned butter 1/2 cup solid vegetable shortening 4 cups sifted confectioners' sugar Tools Scoop-it Measuring Cups Scoop-it Measuring Spoons Standard Cup Neon Florals 150 Count 12 Cup Muffin Pan Instructions Click to mark complete - In medium saucepan, cook butter over medium-low heat until brown and fragrant, about 10-15 minutes. Remove from pan to small bowl and cool until butter is room temperature and thickened, but still soft. - Preheat oven to 350°F. Prepare muffin pans with baking cups. - In large bowl, stir together flour, baking powder, baking soda and salt. - In large bowl, beat 1/2 cup browned butter, granulated sugar and brown sugar with electric mixer until smooth and creamy. Add eggs, one at a time, mixing well after each. Add 1/4 teaspoon Juicy Peach and 6 drops Creamy Vanilla Custard Flavors and beat well. Alternately add dry ingredients with sour cream and milk, scraping bottom and sides of bowl often. Divide batter evenly into baking cups, about 2/3 full. - Bake 18-20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid. - For icing, beat remaining browned butter and shortening with electric mixer until creamy. Add 4 drops Juicy Peach and 2 drops Creamy Vanilla Custard Flavors and beat well. Gradually add confectioners' sugar, one cup at a time; beating well on medium speed. Scrape sides and bottom of bowl often. Gradually add milk and beat at medium speed until light and fluffy.
