Creme Brûlée Cupcakes? Yay or Nay?

Two days ago I made some cupcakes with one of my closest friends, Makenzie Petrin, owner of Kenzi's Confections. Normally when we make cupcakes, we try to make something that she has never made before. Whether it be a banana cupcake with a whipped nutella frosting or a simple red velvet cupcake with a tie-dye cream cheese frosting. No matter the cupcake, we were always up for the challenge and this time, a Creme Brûlée cupcake was our new challenge.

A Creme Brûlée cupcake is actually quite simple when it comes to ingredients and the steps in making it! Follow along in this recipe, by Life, Love, and Sugar, that we decided on to make our delicious cupcakes!

INGREDIENTS

VANILLA CUPCAKES

6 tbsp (84g), unsalted butter, room temperature

3/4 cups (155g) sugar

6 tbsp (86g) sour cream, room temperature

2 tsp vanilla extract

3 large egg whites, room temperature

1 1/4 cups (163g) all purpose flour

2 tsp baking powder

¼ tsp salt

6 tbsp (90ml) milk, room temperature

2 tbsp (30ml) water, room temperature

PASTRY CREAM FILLING/FROSTING

2 egg yolks

6 tbsp (78g) sugar

1 1/2 tbsp cornstarch

1 cup (240ml) milk

1 tbsp (14g) salted butter

1 tsp vanilla extract

***Side Note: We decided on making the pastry cream filling the frosting as well, thinking it would be better so that it was more creme brûlée than cupcake.

INSTRUCTIONS

1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. 2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time. 3. Add sour cream and vanilla extract and mix until well combined. 4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup. 6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 7. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs. 8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

9. While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside. 10. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth. 11. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble. 12. Reduce heat to medium and simmer for 2 minutes. Remove from heat. 13. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks. 14. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.

15. Remove from heat and add butter and vanilla extract. Stir until smooth, then set aside to cool to room temperature.

16. Use a cupcake corer or knife to remove the centers from the cupcakes, then fill them with the pastry cream. 17. Pipe the frosting onto the cupcakes. 18. Add the sugar to a small bowl and turn the cupcakes over and dip them into the sugar, one at a time. 19. Refrigerate the cupcakes until the frosting is cool and firm, about 30 minutes to an hour. 20. Use a kitchen torch to caramelize the sugar on top. 21. Refrigerate the cupcakes until ready to serve. Best served cool, but not cold.

After recreating this recipe here were our thoughts...

I first of want to say that the recipe is amazing! It was oh so good! For all you light, sweet lovers out there, this is the cupcake for you. However, I will say one thing. This is not a cupcake to make and save for later. This cupcake is a torch and eat right away cupcake. In order for you to experience that delicious crunch, you'll need to torched eat. I say this because the sugar on top will get soggy after sitting for a while. Other than that we approach of this ready to eat when done cupcake!