Creme Brulee Cupcakes

I came up with this recipe after researching on the internet and not finding much that appealed to me. This is a great imitation of a creme brulee from the crunchy sugar shard to the vanilla creme patissiere in the centre. I would recommend this to anyone, especially fans of the creme brulee.

makes 12-16 cakes

Ingredients

For the Cake: 

80g butter 
280g caster sugar 
240g plain flour 
1 tbsp baking powder 
1/4 tsp salt 
1 tsp vanilla essence 
2 large eggs 
240ml whole milk 

For the Creme Brulee Filling:

1 pint whole milk 
6 T cornstarch
1/2 cup sugar
1 egg
4 egg yolk

 2 oz butter

 2 tsp vanilla extract (or a whole pod)

 pinch of salt

For the Vanilla Buttercream:

2 tablespoons of the filling 

280g of softened butter 
560g of icing sugar 
couple of tablespoons of milk 
vanilla 

For the Sugar Shards:

1/2 cup of caster sugar 

2 tablespoons of water

For the Cake:

1. preheat oven to 190c 

2. beat together the butter, sugar, flour, baking powder, salt and lemon zest with an electric whisk, until the mixture resembles fine breadcrumbs. 

3. break the eggs into a jug, add the milk and beat together with a fork. add half to the dry ingredients and beat until incorporated, add in the rest of the milk mixture and mix again until smooth. 

4. spoon into paper cases in a muffin tray (only fill about two thirds full) pop in the oven and bake for 18-20 minutes or until they spring back to the touch. remove from tins and leave to cool. 

5. Once cool core the cupcakes ready to receive the filling.

For the Creme Brulee Filling:

1.In a medium-sized bowl, dissolve the cornstarch in ¼ cup of the milk and set aside.

2.Combine the rest of the milk with sugar in a small saucepan over medium-high heat and bring to a boil.

3.Whisk eggs into the milk/cornstarch mixture until smooth.

4.Temper the eggs by pouring 1/3 of the boiling milk into the egg mixture in a steady stream with one hand, while gently stirring with the other hand. When mixed together add the milk/eggs back to the saucepan with the rest of the milk.

5.Boil for one minute stirring constantly until mixture is thick, bubbly, and able to coat the back of a wooden spoon.

6.Remove from the heat and whisk in butter and vanilla.

7.Transfer to a cold container, press some plastic wrap directly on the cream and chill completely before using in the cupcakes.

8. Once cool, place in an icing bag (remember to set some aside) and pipe into the cupcake cavities.

For the Vanilla Butter cream:

 1. just whip together all the ingredients until pale and fluffy. 

 2. place the mixture in an icing bag and pipe onto the cakes.

For the Sugar Shards:


1.Line a baking sheet with parchment paper, and lightly coat it with a nonstick vegetable spray.

2.Combine the water and sugar in a medium heavy saucepan bring to a boil over medium heat. Continue to cook for 6 to 7 minutes or until mixture turns golden in color, occasionally swirling the pan. Remove the saucepan from the heat and allow it to sit for 2 to 3 minutes. 

3.Slowly pour the caramel mixture in a free-form pattern onto the baking sheet and allow it to cool. When cool, break the caramelized mixture into irregular triangular shapes. sticks these into the cakes.


I hope that you enjoy these, as always, any problems then don't hesitate to comment! Elise x