Creme brulee cupcakes - recipe

Creme brulee cupcakes

  • Prepare

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For the cupcakes

For the topping

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  1. 1

    Preheat the oven to 190°C (170°C fan, gas mark 5), and line a muffin tin with 12 muffin cases.

  2. 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
  3. 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
  4. 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.

  5. 5

    Spoon the mixture into the paper cases until ½ full.

  6. 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.

  7. 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
  8. 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
  9. 9

    When the milk has boiled mix 5-6 tablespoons with the egg paste, then pour back into the pan with the hot milk.

  10. 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.

  11. 11

    When cool, pour the custard into a large bowl and beat with a wooden spoon to remove any lumps.

  12. 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
  13. 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

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