OK, so I am not much of a cake/cupcake person, if it is there I will eat some, but I certainly don’t seek it out. I like other desserts, like cheesecake, tiramisu and the best of all, creme brulee! When I saw Clara make these over at I *Heart* Cuppycakes, I was beyond excited. I love creme brulee, but it is kind of a pain to make and you have all those left-ever egg whites, not to mention that Nate won’t touch the stuff and it’s not like I can take it to work. But turn it into a cupcake and you have a fabulous little dessert, no leftover ingredients and Nate liked them too! These cupcakes were delicious and are, by far, my favoritest cupcake ever! I am already thinking of how I can turn them into a big cake! :) Thanks CB for this fabulous recipe. Oh, and if you haven’t checked out I*Heart* Cuppycakes or her other drool-worthy food blog, I*Heart* Food 4 Thought, you need to do so right now! You won’t be sorry!
Creme Brulee Cupcakes
- 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 (CB used half and half, so I did too)
- 3 tablespoons caramel syrup
- 1 teaspoon vanilla extract
- 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. 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.
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.