This is a cupcake recipe that we did about a month ago but I really loved the taste of them and think they are more of a treat so I wanted to share it with you all today:
Crème Brûlée Cupcakes.
INGREDIENTS- Recipe is for 12 cupcakes.
-330ml Whole Milk
-3 Large Eggs
-60g Caster Sugar
-20g Plain Flour
-210g Plain Flour
-250g Caster Sugar
-1tbsp Baking Powder
-210ml Whole Milk
-1tbsp Vanilla Extract
1. Making the Custard- place milk into a saucepan & bring to the boil. In a bowl mix together the egg yolks, sugar, flour, cornflour to make a paste adding milk to thin if necessary.
2. When the milk is boiled remove the pan from the heat & mix 5tablespoons with the paste mixture then pour this back into the pan with the remaining hot milk & return to the heat.
3. Bring back to the boil, whisking constantly & continue to boil for a further 4minutes to ensure the flour & cornflour are fully cooked. Be careful not to overcook. Take off the heat and pour into a baking tray/bowl, cover and set aside to cool completely.
4. Making the Sponge- Preheat the oven 170C/325F/GasMark3 and line your muffin tin with paper cases.
5. In a freestanding electric mixer, mix the butter, flour, sugar & baking powder together until they form a crumb like consistency.
6. In a jug, mix together the milk, eggs & vanilla extract by hand.
7. With the mixer or whisk on a slow speed, gradually pour in half the liquid into the crumb mixture then mix thoroughly. Beat the batter until it is completely combined and has no lumps! Gradually pour in the rest of the remaining liquid, continuing to mix until smooth.
8. Spoon the batter into the prepared cases filling them two-thirds full.
9. Bake for approx 20-25 minutes or until the cupcakes are golden brown & sponge bounces back. Leave to cool.
10. For Decoration- Mix the cooled custard with an electric mixer/whisk until it is smooth. Spoon onto your cooled cupcakes/pipe on depending how you prefer your cakes to look. I went for spooning it on then using a knife to smooth it down.
You can then if you have a cook’s blowtorch cover your cupcake in demerara sugar and carefully burn the top. If you do this avoid the paper cases with the flame and they can be served immediately. I don’t have a cooks blowtorch (sad for me) so I made a batch of caramel up and spread it out onto a baking sheet let it cool then cracked it up into broken pieces and sprinkled it over the top. It gave the same caramely taste and they tasted so good!!
I had my trusty helper like always who helped line the baking tray and turned the mixer up and down!
I was really pleased with how the cakes came out and if your after more of a dessert cupcake then this is one to definitely give a go. The custard is a really great texture to work with so even if you aren’t the best cake decorating just smoothing it over the cupcake makes it look really smart and then topped with the caramel finishes it off nicely!
Thanks for reading!xx