Recipes

In a heavy bottomed pan over medium heat, whisk 2 Tbls. of butter and maple sugar until sugar dissolves. Bring to a boil and remove from heat. Whisk in cream. Pour into a small bowl, stirring to cool.

In the bowl of an electric mixer, beat remaining butter and cream cheese until fluffy. Slice vanilla bean lengthwise and scrape out the middle. Beat in salt and vanilla. While beating, slowly pour in cooled brown butter mixture and continue mixing until smooth. Add powdered sugar 1/2 c. at a time, beating well after each addition. Chill for 20 minutes before icing cupcakes.