creme brulee cupcakes
One of my favorite desserts in cupcake form, topped with a crunchy carmelized sugar layer. Decadently delicious, wickedly wonderful and deemed drool-worthy by family and friends alike. Now stop salivating and begin baking!
No Image
prep time
cook time
20 Min
method
Bake
yield
24 serving(s)
Ingredients
- FOR CUPCAKES:
- 2-1/2 cup all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt, plus a pinch for the egg whites
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1-1/2 cup sugar
- 2 - eggs, separated
- 1/2 cup half and half
- 3 tablespoons caramel syrup (mrs. richardson's ice cream topping)
- 1 teaspoon pure vanilla extract
- FOR BROWN SUGAR SWISS MERINGUE BUTTERCREAM FROSTING:
- 1 cup light brown sugar
- 4 - egg whites
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
How To Make creme brulee cupcakes
-
Step 1TO MAKE CUPCAKES: Preheat oven to 350° F.
-
Step 2Mix flour, baking powder and salt together. Set aside.
-
Step 3Cream butter and sugar together until light and fluffy. Add egg yolks, one at a time, mixing well after each addition. Alternately beat in dry ingredients and milk. Add caramel syrup and vanilla. Beat until smooth.
-
Step 4Beat egg whites with a pinch of salt until stiff, but not dry. Gently fold egg whites into batter.
-
Step 5Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for about 15-20 minutes or until toothpick inserted into center comes out clean. Remove from oven and cool.
-
Step 6TO MAKE MERINGUE BUTTERCREAM FROSTING: Put sugar, egg whites and salt into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees). Pour heated egg whites into mixing bowl. With mixer on high speed (using whisk attachment if you have a KitchenAid), beat egg white mixture until it forms stiff, but not dry, peaks. Continue beating until fluffy and cooled, about 7 minutes total.
-
Step 7With mixer on medium-low speed (using paddle attachment if you have a KitchenAid), add butter, two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Reduce speed to low and continue beating 1 minute to reduce air bubbles.
-
Step 8TO ASSEMBLE CUPCAKES: Remove center of cupcake by cutting out cone shape. Ovefill cupcake with buttercream so there is no apparent recess. Sprinkle brown sugar on top and caramelize with creme brulee torch. (If you don't have a creme brulee torch in your cooking arsenal, fear not! Place cupcakes under broiler, but only with constant supervision because they will brown quickly, and blackened, while popular in Cajun cuisine, wouldn't appear appealing atop these magnificent morsels.)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes