Brown Sugar Caramel Creme Brulee Cupcakes
Serves: 6
Callie Medhurst
1 January 1970
Based on User reviews:
58
Spice
44
Sweetness
43
Sourness
39
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
280 g
All-Purpose Flour230 g
Brown Sugar1.5 tsps
Baking Soda1 tsp
Salt230 g
Sour Cream140 g
Egg100 g
Vegetable Oil60 g
Buttermilk30 g
Vanilla Extract4 large
Egg Yolk1.5 cups
Heavy Cream110 g
Powdered Sugar70 g
Evaporated MilkDirections:
1
Special equipment: small blowtorch For the cupcakes: Preheat the oven to 350 degrees F
2
Line a regular-size cupcake pan with 20 paper liners and set aside
3
In the bowl of an electric stand mixer, measure the flour, brown sugar, baking soda and salt and whisk to combine
4
Then measure the sour cream, eggs, vegetable oil, vanilla pudding, buttermilk and vanilla extract into the mixing bowl and mix on low speed for 30 seconds
5
Stop the mixer and scrape down the sides of the bowl using a rubber spatula
6
Turn the mixer back on medium speed and mix until just combined
7
Use a rubber spatula to stir the batter
8
Make sure that all flour and dry ingredients are completely combined into the batter
9
Fill 20 cupcake liners two-thirds full with batter and bake until the top bounces back when touched, about 20 minutes
10
Cool the cupcakes completely
11
For the creme brulee filling: Preheat the oven to 325 degrees F
12
Whisk together the sugar, vanilla bean paste and egg yolks in a mixing bowl
13
Slowly whisk in the heavy cream until completely combined
14
Pour the mixture into a 9-by-9-inch casserole dish
15
Place the casserole dish on an 18-by-13-inch cookie sheet, and pour 2 cups of water into the bottom of the cookie sheet to use as a water bath
16
Bake until set (when it does not jiggle when shaken) for 30 to 45 minutes
17
Remove from the oven and cool completely
18
Once completely cooled, scoop up all of the baked creme brulee and put in a pastry bag
19
Cut 1/2-inch off the top of the pastry bag
20
Set aside
21
For the caramel frosting: Whip the butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment until soft and fluffy
22
Stop the mixer and add approximately half of the powdered sugar
23
Turn the mixer onto low for 30 seconds, and then to medium until combined
24
Stop the mixer and add the rest of the powdered sugar along with the dulce de leche, evaporated milk and vanilla extract
25
Mix the frosting on low until the powdered sugar starts to incorporate
26
Then turn the mixer to medium-high and mix until very light and fluffy
27
Put the frosting in a pastry bag fitted with a large round tip
28
To assemble: Using a large round piping tip, cut a hole in the center of each baked cupcake
29
Fill each cupcake generously with the creme brulee filling
30
Then frost the top of each cupcake with the caramel frosting
31
Sprinkle each frosted cupcake with 1 teaspoon granulated sugar
32
With a torch, torch the sugar on top of each cupcake until golden brown
33
Garnish with a fresh raspberry and serve
34
Read more at: http://www
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Foodnetwork
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Com/recipes/brown-sugar-caramel-creme-brulee-cupcakes-recipe
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