creme brulee cupcakes

These Creme Brûlée Cupcakes are made with a moist vanilla cupcake &amp; pastry cream filling, then topped with caramel frosting + a caramelized sugar top!

Creme Brûlée Cupcakes

tbsp (84 grams), unsalted butter, room temperature

(155 grams) sugar

tbsp (86 grams) sour cream, room temperature

tsp vanilla extract

(163 grams) all purpose flour

tsp baking powder

salt

tbsp (90 milliliters) milk, room temperature

tbsp (30 milliliters) water, room temperature

tbsp (78 grams) sugar

cornstarch

(240 milliliters) milk

tbsp (14 grams) salted butter

(112 grams) salted butter

(95 grams) shortening

(460 grams) powdered sugar

caramel sauce

water

(52 grams) sugar

Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2

. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.

. Add sour cream and vanilla extract and mix until well combined.

. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.

. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.

. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

. While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.

0. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.

1. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.

2. Reduce heat to medium and simmer for 2 minutes. Remove from heat.

3. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.
14

Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
15

Remove from heat and add butter and vanilla extract. Stir until smooth, then set aside to cool to room temperature.
16

To make the frosting, beat the butter and shortening together in a large mixer bowl until smooth.
17

Add about half of the powdered sugar and mix until smooth and well combined.
18

Add 3 tablespoons of caramel sauce and and mix until combined.
19

Add the remaining powdered sugar and mix until smooth.
20

Add additional caramel sauce and the water or milk, as needed, to get the right consistency frosting.
21

Use a cupcake corer or knife to remove the centers from the cupcakes, then fill them with the pastry cream.
22

Pipe the frosting onto the cupcakes. I used Ateco tip 808 to create the dome of frosting.
23.

dd the sugar to a small bowl and turn the cupcakes over and dip them into the sugar, one at a time.
24.

efrigerate the cupcakes until the frosting is cool and firm, about 30 minutes to an hour.
25.

se a butane kitchen torch to caramelize the sugar on top.
26. Re

rigerate the cupcakes until ready to serve. Best served cool, but not cold.

Want to know how to make Crème Brûlée Cupcakes in your Thermomix?  This is one recipe that really suits my Thermomix, as its so much easier.

Crème Brûlée Cupcakes

g butter

eggs

sugar

120 g plain flour

Tbsp Milk

heavy cream

Milk

Tbsp cornflour

Demerara sugar (for sprinkling on top

Preheat oven to 175°C (350°F).

Prepare a cupcake pan with 12 cupcake liners. The mixture needs to come up a little over half of the liner you may have a little batter left over to do one or two more cupcakes.

Weigh the flour, baking powder and salt into the TM bowl with the MC in place and sift on speed 6/3 seconds. Set aside.

Pop the butter into the TM bowl and melt at 50 °c/5 mins/speed. 1 set aside.

Add the eggs, sugar and vanilla to the TM bowl. Insert the butterfly and set to 60°c/speed 4/5 minutes until very light in colour and texture.

Gently fold the flour mixture and melted butter mixture into the egg mixture in alternating additions on speed 1-2 over a minute or so.

Divide the batter among the cupcake liners, filling no more than just above half. (You need room for the custard) Depending on how much air you’ve incorporated into your batter you may have enough batter to make another cupcake or two).

Bake for around 15 - 20 minutes. Start checking from 15 minutes on. Allow cooling in the cupcake tin.

Vanilla Cupcakes

Weigh all the ingredients for the topping to the TM bowl. Set to 90°/speed 3/8 minutes.

Once the custard is cooked, turn the blades back to speed 1 and let it run till the temperature drops below 60 °c. This will prevent the mix from splitting, help prevent burning on the bottom of the bowl and prevent a skin from forming on the top.

Pour, spread or pipe custard onto the cupcake bases on top of the cooked cakes. Make sure you’ve got the custard to the very top of your paper liner; this will help to stop it from burning with the blowtorch

Sprinkle with demerara sugar and burn with a kitchen torch. Get ready to blow out any fires lol. If you want a really thick crunchy top, you can sprinkle a second layer of sugar and torch it again.   Let cool for 5 minutes, then serve!

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Creme Brûlée Cupcakes

Crème Brûlée Cupcakes

Top 2 creme brulee cupcakes recipes from across the web

The most viewed creme brulee cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Creme Brûlée Cupcakes

Crème Brûlée Cupcakes

The most viewed creme brulee cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine