Tags: creme brulee
I was in the mood to bake. Do you ever get those moments? I am not sure what brought it on. Maybe its b/c I haven’t bake anything in 2 weeks! (At least not for human consumption. More for the honey bunny persuasion.) I was definitely overdue! Wouldn’t you agree?
I’ve had Cassie’s Creme Brulee Cupcakes on my must-bake list ever since she posted about them. So today I decided to break in my birthday gift torch by baking up a batch of creme brulee cupcake as promised in my previous post.
These were a heck of a lot of fun to bake! Who knew setting sugar on fire could be such a blast!?? (Pun intended. LOL)
(Recipe adapted from HowToEatACupcake | photos from me!)
Makes about 24 cupcakes (I halved the recipe and barely got 12)
2-1/2 cups 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 cups sugar
2 eggs, separated
1 cup milk (I used half and half)
3 tablespoons caramel syrup (I used Hershey ice cream topping)
1 teaspoon vanilla extract
For brown sugar swiss meringue buttercream
1 cup light brown sugar
4 egg whites
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
To make cupcakes—
Preheat oven to 350°F.
Mix flour, baking powder, and salt together and set aside. Cream 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.
[NOTES: I always like to end with the dry ingredient.]
Add caramel syrup and vanilla. Beat until smooth. Beat egg whites with a pinch of salt until stiff but not dry. Gently fold whites into batter.
Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for about 15-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool.
[NOTES: I baked for 20 minutes.]
To make meringue buttercream—
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 the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes total.
Switch to the paddle attachment. With mixer on medium-low, 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.
To assemble cupcakes—
Remove center of cupcake using the cone method. Fill cupcake with buttercream. Sprinkle brown sugar on top and caramelize with creme brulee torch.
Husband rating: A+
He raved about how much it really tasted like a creme brulee.
Wifey rating: A+
I absolutely loved this cupcake! My favorite part of a real creme brulee is the caramelized sugar layer on top. Its fabulous on this cupcake too! I think I have a new favorite now. Definitely will make again!
Other rating: A+
My little brother ate 3 of them. I know that means something since he’s really not a desserts person.