Creme brulee cupcakes - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Medium
Ingredients
For the cupcakes
- 120 ml Milk (whole)
- 1 tbsp Vanilla bean paste
- 1 Egg(s) (free range)
- 140 g Unrefined golden caster sugar
- 120 g Plain white flour
- 1 Salt
- 1½ tsp Baking powder
- 40 g Butter (unsalted) softened
For the topping
- 500 ml Milk (whole)
- 1 tbsp Vanilla bean paste
- 5 Egg yolk(s) (free range)
- 100 g Unrefined golden caster sugar
- 30 g Plain white flour
- 30 g Cornflour
- 100 ml Double cream
- Unrefined dark muscovado sugar to sprinkle
- 12 Raspberries fresh, to decorate
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1
Preheat the oven to 190°C (170°C fan, gas mark 5), and line a muffin tin with 12 muffin cases.
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2
Using a hand held electric whisk or freestanding mixer mix the butter, sugar, flour, baking powder and salt on a low speed until it is the texture of breadcrumbs.
For this step you'll need:
- 40g Butter (unsalted) softened
- 140g Unrefined golden caster sugar
- 120g Plain white flour
- 1½tsp Baking powder
- 1 Salt
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3
Put the egg in a jug and whisk by hand. Add the milk and vanilla then mix together.
For this step you'll need:
- 1 Egg(s) (free range)
- 120ml Milk (whole)
- 1 tbsp Vanilla bean paste
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4
Pour ¾ of the milk mixture into the dry ingredients & mix on low speed, then continue increasing to a medium mixing speed until smooth & thick.
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5
Spoon the mixture into the paper cases until ½ full.
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6
Bake in the oven for 18-20 minutes or until risen and springy to the touch. Leave to cool slightly and then place on a wire rack.
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7
To make the frosting, place the milk in a large saucepan with the vanilla paste and bring to the boil.
For this step you'll need:
- 500ml Milk (whole)
- 1 tbsp Vanilla bean paste
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8
In a bowl mix together the egg yolks, sugar, flour and cornflour to make a paste.
For this step you'll need:
- 5 Egg yolk(s) (free range)
- 100g Unrefined golden caster sugar
- 30g Plain white flour
- 30g Cornflour
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9
When the milk has boiled mix 5-6 tablespoons with the egg paste, then pour back into the pan with the hot milk.
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10
Continuously whisk and slowly bring back to the boil, boiling for 1 minute to ensure the flours are cooked. Pour the custard onto a shallow tray and cool for 40-45 minutes.
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11
When cool, pour the custard into a large bowl and beat with a wooden spoon to remove any lumps.
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12
In a seperate bowl whip the double cream into soft peaks, then fold this into the custard until just mixed.
For this step you'll need:
- 100ml Double cream
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13
Top the cooled cupcakes with the custard frosting using a piping bag. Generously sprinkle each cupcake with the muscovado sugar, this will start to ‘melt’ into the custard, then top with a raspberry.
For this step you'll need:
- Unrefined dark muscovado sugar to sprinkle
- 12 Raspberries fresh, to decorate