Call Me Cupcake

Sweet food & photography

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Brown butter chocolate chip cake with bourbon caramel frosting

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The same thing happens every year, I forget my blog birthday. Poor Call me cupcake. So neglected. So last week was Call me cupcake’s 6th birthday. SIX YEARS of blogging. That’s a long time! And it’s still just as fun. Six years calls for cake.

To be honest I struggled to come up with something to bake, which is usually never a problem for me. Often I have too many ideas floating around in my head, but I’ve been lacking inspiration lately, and most of all I’ve been procrastinating everything. And I mean everything.
Anyway, I started thinking of brown butter. I really like brown butter. Why not bake something with it? Ok, I’ll bake something with it. That’s pretty much how it went down in my head. Because who can sit around and wait for inspiration? I know I can’t. I just have to make something and hope it turns out well. And it turned out really, really well I think.
So here’s to Call me cupcake and all you lovely people who have followed along on this journey, I hope we get to spend many more years together in this little space I decided to create six years ago.






BROWN BUTTER CHOCOLATE CHIP CAKE
WITH BOURBON CARAMEL FROSTING

INGREDIENTS 
BROWN BUTTER CHOCOLATE CHIP CAKE
Recipe adapted from Raspberri cupcakes


Remember that the brown butter needs to be prepared ahead of time as it takes some time for it to solidify!

300 g unsalted butter
2 1/2 cups (360 g) all purpose flour
4 tsp baking powder
1/4 tsp salt
1 cup (240 ml) milk
1 tsp pure vanilla extract
1 1/2 cup (330 g) granulated sugar
4 large eggs
150 g chocolate chips or chopped chocolate (I used 75 g milk chocolate and 75 g dark chocolate)

BOURBON CARAMEL
2/3 cup (150 ml) heavy cream
1 cup (225 g) granulated sugar
1 scant stick (100 g) cold butter, in cubes
1/2 tsp sea salt flakes
2 tbsp bourbon (can be omitted)

BOURBON CARAMEL FROSTING
4 large egg whites (approximately 150 g)
3/4 cups + 1 1/2 tbsp (180 g) granulated sugar
2 sticks + 2 tbsp (250 g) butter, at roomtemperature, cut in cubes
1/2 cup bourbon caramel (recipe above)

TOPPING
Apricots
Peaches
Cherries

INSTRUCTIONS
BROWN BUTTER
1. Place butter in a small saucepan on medium heat and stir until it melts completely.
2. Continue cooking, stirring frequently until the milk solids turn brown and the butter smells nutty, about 5-10 minuter longer. Take care not to burn (it will continue to brown even after you remove it from the heat, so take it off early).
3. Scrape the melted butter and browned bits into a small bowl and chill until almost solidified but still soft enough to be beaten with an electric mixer (about 20-30 minutes in the freezer, an hour or so in the fridge).

BROWN BUTTER CHOCOLATE CHIP CAKE
1. Preheat oven to 175°C (350°F). Grease and flour three 15 cm (6 inch) cake pans.
2. Combine flour, baking powder and salt in a bowl, set aside. Mix milk and vanilla in a measuring jug, set aside.
3. Beat browned butter and sugar together in a large bowl until pale and creamy, about 5 minutes.
4. Add eggs, one at a time, beating well after each addition.
5. Alternately add flour mix and milk mixture, beginning and ending with flour mixture. Beat until smooth. Add the chocolate chips and stir until blended.
6. Pour equal amounts of mixture into prepared tins and bake until a skewer inserted into the centre comes out clean and the outside is golden, about 34-37 minutes. Make sure not to over bake (or the cake will be very dry) so start checking after 30 minutes.
7. Let the cakes cool in the tins for 15 minutes, then carefully turn them out on to a wire rack to cool completely.

BOURBON CARAMEL
1. Gently heat the cream in a small saucepan. Set aside.
2. Put the sugar in another saucepan and heat on medium high until the sugar starts melting around the edges. Carefully swirl the sugar with a heatproof spoon until all the sugar has melted. If you’re using a baking thermometer, the sugar should be about 338°F (170°C).
3. Add the butter, piece by piece, and stir until melted. Carefully add the warm cream (it will bubble up!) little by little and stir until smooth.
4. Pour caramel into a jar and let cool 10 minutes before adding salt and bourbon. Leave the caramel to cool to room temperature while you make the frosting.

BOURBON CARAMEL FROSTING
1. Pour egg whites and sugar in a clean and heatproof bowl (preferably stainless steel or glass). Put the bowl over a saucepan with simmering water. The bowl should fit snugly, and the water should not be touching the bowl.
2. Whisk the sugar and eggs with a whisk constantly until the mixture reaches about 65°C (about 140-150°F). If you don’t have a sugar thermometer, just rub some mixture between your fingers. If the sugar has melted and mixture is hot to the touch, it’s ready.
3. Remove the bowl from the heat, beat until white, fluffy and cool with a stand- or electric mixer. This step can take about 5-10 minutes.
4. When the bowl feels cool to the touch, start adding the butter, piece by piece. Don’t worry if the mixture looks curdled and soupy just keep beating until smooth! Add the caramel and beat until completely smooth.

ASSEMBLY
1. If cakes are rounded on top, even out with a knife. Cut all three cake layers in half using a sharp serrated knife (you’ll end up with six thinner layers). Put the first layer on a cake board or a cake stand. Drizzle a couple of teaspoons of caramel on top of the layer. Spread frosting on the first layer. Add the next layer and repeat until you’ve used up all six layers
2. Spread a thin layer of frosting all over the cake (this is the crumb coating layer, to hold all the crumbs in place) using an offset spatula. Put the cake in the fridge for about 10 minutes or until the crumb coating layer has firmed up a bit (leave the bowl of frosting in room temperature).
3. Spread the remaining frosting all over the cake until cake is smooth. For a totally even and smooth surface, dip an offset spatula in warm water and dry it between every pass. Works like a charm!
4. Decorate the cake with halved apricots and slices of peach, cherries and pour some extra caramel over the cake (just make sure it’s cold enough or the buttercream will melt). Serve each cake slice with extra peach slices (this cake is absolute heaven paired with peach!) and caramel sauce.

Spara

Reader Interactions

Comments

  5. Happy birthday to Call me Cupcake!
    6 Years is a very long time, but lucky for us we get to enjoy your beautiful photography and delicious looking recipes.
    This cake is absolutely gorgeous!
    Many more years to come… Cheers!

    Reply

  7. I can't even express how insanely beautiful this cake is!Happy 6th Birthday and thank god you started this blog! 🙂 Endless inspiration 😉

    Reply

  9. Goodness graciousness! This looks desperately yummy and the images (like ALWAYS) are sooooo beautiful! I hope there are many years to come, too! <3

    Happy Birthday, Sweet Blog!! <3

    xxo

    Reply

  11. Alltså, ÄLSKAR också brown butter! Låter dögott, det här receptet. Åh jag önskar att jag hade tiden och orken och modet till att baka! Är verkligen inte bakperson. Hoppas att det förändras, typ snart. Eller att du bjuder på denna kaka nån gång ;D Kram!

    Reply

  36. YAY Linda!!!!!!! Happiest of blog birthdays to you and Call Me Cupcake — thank you for being the most radiant inspiration and one of the first blogs I ever followed. This cake is stunning. Brown butter chocolate chip with bourbon caramel? Every word of that and every photo of it is perfection.

    Reply

  38. The cupcakes sound great. Your photographs are gorgeous! Thanks for posting them. — Laura Hoffman, PS I play lacrosse so I can eat great cupcakes like these. Bring some to Canandaigua NY please!

    Reply

  40. Your pictures are stunning, hope some day I'll make my pictures half beautyful as you do. Big hughs

    Hey, that is so cute. Nice to meet you. I invite you to join my blog and being friends ^_^ , although I write in spanish its very easy to use the translation button at the top. ¡See you soon!

    Sugar Palace

    Reply

  43. So my blog is officially one year old as of the first week of July – and I didn't do anything. I am such a bad blog owner. Ah well, next year, right? This cake is stunning, Linda. I adore your photography and your styling – so dreamy and whimsical. Happy 6 years Call me cupcake! xx

    Reply

  45. Happy Birthday to your Blog! What a beautiful cake!

    You are amazing at photographing pictures; I love how each one tells a story. I really admire what to do. Do you know of any good resources to learn how to take pretty pictures?

    Reply

  62. Linda! I forgot my blog birthday this year too! Oops. I'll celebrate it later!? This cake however … SO gorgeous and scrumptious looking (I'm bringing back the world "scrumptious" haha!!) You are wonderful, and one of my very favourites – long live Call Me Cupcake! ^__^ XOXO

    Reply

  63. Absolutely beautiful! Your blog has inspired me to purchase 6" cake pans. What is the depth of the 6" pans that you use? Thank you.

    Reply

  69. Your cakes are so beautiful! I made this one a few days ago. It was the best cake I’ve ever had! My family loved it and said it was the best one I’ve made. It is definitely one of the best recipes I have ever tried! The only problem is that the cake is so moist and I think because of the size, when I cut the 3 cakes in half to make 6 layers, the bottom ones started splitting apart and got ruined. I had to take 3 layers off and just make it two separate cakes. Other than that it was amazing! Thank you Linda for your wonderful recipes! 🙂

    Reply

    • Hi Kristen! The frosting will definitely have a slight brown-ish color so sounds like you did everything right. If it bothers you though, you can try adding a little less of the caramel to the frosting.

      Reply

  71. Hi! This looks so beautiful!
    I was wondering if the chocolate chips could be left out? Or if they are important for the structure of the cake?
    Thank you so much 🙂

    Reply

  72. Hi Linda!
    Let me say this is a BEAUTIFUL cake. I made it this week and people were head over heels for it. I had a LOT of trouble with the frosting. What would you consider your final structure to be? I could not get it to hold its shape in the three times i tried. The final time it was better so I served it but I personally wasn’t fully satisfied.

    On my third try I whipped until very close to stiff peaks form on the whites. Then my butter was extremely room temperature so that it would whip in easily. I decided to fold in the caramel and it was better but still a very “wet” frosting. This is also with a smaller addition of caramel than recommended. It just lacked any structure, any advice??

    Thanks!

    Reply

    • Hi Juliet!
      Thank you so much! The structure of the frosting should be quite firm, a lot firmer than cream cheese frosting for example and it should hold up really well and it should pipe beautifully. Sounds to me like possibly your butter/frosting was a little too warm. If it’s too warm it gets really soupy, basically a runny frosting! Popping it in the fridge a little while and then whipping again usually does the trick. Definitely don’t throw it away, I know I did several times when I made swiss meringue buttercream frosting, but it’s all about getting the temperature right! Hope that helps!

      Reply

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