Bakes of random kindness - burnt butter cup cakes
Preparation time
Cooking time
Total time
It might not seem like a big thing, but one of the differences with my tweak is that the total butter need is down by 50 grams which means you can make it from one packet of butter. I don't use butter normally - I like it, I just cook with oil most of the time - so not having to get two packets is a benefit.
Recipe type: Cake
Cuisine: British
Serves: 10
  • 150 grms unsalted butter
  • 125 grms self-raising flour
  • 60 grms golden caster sugar
  • 65 grms light muscovado sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 2-3 tablespoons milk*
  • Ingredients
  • * The cupcake recipe specifies a bit of milk if you need to thin the batter. I didn't have any so used water. It worked fine.
  • 100 grams unsalted butter
  • ½ tin of Carnation dulche the leche
  • 120 grams of icing sugar
  1. Burn the butter. Cut into cubes and melt over a medium to high hob until the butter goes a dark golden colour. The milk solids will be dark brown to black.
  2. Let stand to solidify. Or at least cool down. I left mine in the fridge and got bored with waiting until some of it started to solidify. It took a long time. And my flat's not that warm.
  3. Put the butter and all other ingredients in a food processor and mix until smooth.
  4. If you need to soften it, use milk or water.
  5. Divide between cases (I got nine, you're supposed to get 12).
  6. Bake for 15 to 20 minutes.
  1. Burn the butter. Let it set.
  2. Mix butter, dulce de leche and icing sugar to a good consistency.
Recipe by Edinburgh Foody at