browned butter popovers with cinnamon, cocoa, and sugar

popovers ready to eat_Fotor

popovers final shot_FotorLiving in a small space is challenging, yet overall I think it’s a blessing. With limited storage and an aversiveness to clutter, we’re forced to be thoughtful about every item that enters our apartment. Hence, why I don’t own a popover pan. For this recipe, a 12-cup muffin pan works beautifully. True, my popovers aren’t impressively high. Nonetheless, they are REALLY REALLY delicious, light, and airy. These popovers are eggy, have a faint sweetness, and an underlying note of cinnamon. My best addition to this recipe? To the batter, I added browned butter infused with cinnamon. And, I topped these beauties with a scrumptious mixture of cinnamon, cocoa powder, and sugar.

The how to…

Popovers out of oven_Fotor
Recipe adapted from Martha Stewart & King Arthur Flour
12 muffin size popovers

Ingredients

3 large eggs, room temperature
1 tsp pure vanilla extract
1 1/2 cups skim milk, room temperature
1 1/2 cups all-purpose flour
1/2 tsp salt
1 Tbsp granulated sugar
3 Tbsp unsalted butter
1 cinnamon stick
non-stick cooking spray
For the topping
1/4 cup granulated sugar
1/2 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
2 Tbsp unsalted butter

popovers with spoon_Fotor

  popovers rolled in sugar_Fotor

Instructions

  1. Prepare. Preheat oven to 450 degrees. Place a standard 12-cup nonstick muffin pan on rack in lowest position.
  2. Make browned butter. In a small saucepan, heat 3 Tbsp butter over low heat. Once melted, add cinnamon stick and continue cooking. Stir frequently until melted butter is a rich amber color and fragrant, about 8-10 minutes. Pour butter into a small bowl, discard cinnamon stick, and set aside.
  3. Whisk ingredients. In a bowl of an electric mixer fitted with a whisk attachment, whisk the eggs, milk, and vanilla on medium-high speed until mixture is frothy, about 1 minute.
  4. Add remaining ingredients. Add flour, salt, browned butter, and 1 Tbsp sugar to egg mixture. Whisk on medium-high speed for 20 seconds. Stop, scrape the sides of the bowl and whisk on medium-high speed for an additional 30 seconds. Batter will be thin.
  5. Prepare for oven. Remove muffin pan from oven and coat generously with cooking spray. Pour batter into muffin cups, filling them about 2/3 full.
  6. Bake. Bake for 20 minutes, undisturbed. Then, reduce oven to 350 degrees and continue baking until popovers are golden brown, about 15-20 minutes more. Remove popovers from the oven, and turn out on a wire rack. With a small knife, puncture the side of each popover to let the steam escape.
  7. Make sugar topping. Melt 2 Tbsp butter and set aside. Combine 1/4 cup sugar, ground cinnamon, and cocoa power.  Brush tops of popovers with melted butter and coat with sugar topping. Serve immediately.

Some extras…
*A simple whisk and bowl can easily replace use of an electric mixer.   

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