Best Creme Brulee Flavored Cupcakes Recipes

CRèME BRûLéE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs and adding vanilla bean paste. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• Spray cookie sheet with cooking spray; line cookie sheet with cooking parchment paper. Spray parchment paper with cooking spray. In 2-quart saucepan, cook sugar and water over medium heat, without stirring, to 325°F on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads, swirling pan occasionally. (Watch carefully so mixture does not burn.) Immediately remove from heat. Pour mixture onto lined cookie sheet, spreading in thin layer. Cool completely. Break into shards.
• Scoop out small cavity in center of each cupcake. Spoon pudding into large resealable food-storage plastic bag. Cut off 1 corner of bag; squeeze bag to pipe pudding into center of each cupcake, filling full.
• Spoon frosting into decorating bag fitted with #1G star tip. Pipe frosting onto cupcakes. Garnish with sugar shards.

CREME BRULEE CUPCAKE

Steps:

• For the cake batter: Preheat the oven to 350 degrees F; line cupcake pans with 24 cupcake liners.
• Put the butter in the bowl of a stand mixer with a paddle attachment and beat slowly until it is smooth and creamy. Add the granulated sugar and salt and cream at moderate speed until the mixture is light and fluffy, 8 to 10 minutes.
• Add the eggs and egg whites together a little at a time, beating after each addition until the eggs are absorbed before adding more. Mix until light and fluffy, scraping down the sides of the bowl to insure even mixing, about 5 minutes.
• Sift together the cake flour and baking powder in a medium bowl and set aside. Mix the milk and vanilla together in a separate bowl. Add one-quarter of the flour mixture to the butter and egg mixture and beat just until blended in. Add one-third of the milk mixture and beat just until blended in. Repeat with the remaining ingredients, alternating the flour with the milk, until all the ingredients are used. Scrape down the sides of the bowl occasionally for even mixing.
• Scoop some batter into each liner and bake until an inserted toothpick comes out clean, 20 to 22 minutes. Let cool completely before frosting.
• For the custard frosting: Using an electric mixer with a whip attachment, whip the cornstarch and egg yolks in a stainless steel bowl until light and fluffy. Warm the whipping cream and confectioners' sugar in a saucepan over medium heat. When the cream mixture reaches about 100 degrees F, add about half of it to the egg yolks, whisking, and then transfer the mixture back to the saucepan. Continue cooking the yolk and cream mixture until it reaches a boil (about 180 degrees F). Remove from the heat immediately and pour into a clean stainless steel bowl. Whip in the butter and vanilla until smooth and creamy. (The mixture may be stored in an air-tight container up to 5 days.)
• For the brulee sugar mixture: Mix together the brown sugar and granulated sugar in a medium bowl.
• Top each cupcake with 1 1/2 ounces of the custard frosting. Sprinkle on some of the brulee sugar mixture and torch. Repeat several times to desired thickness.