Silver Spoon

Creme Brulee Cupcakes
Tried and tested

Creme Brulee Cupcakes

Recipe Submitted By: bakingmad

Why not try this unique but very tasty recipe for Creme Brulee Cupcakes. This will leave your mouth watering and wanting more!

Preparation Time 30 minutes
Baking Time 50 minutes
Portions 12
Skill Level Easy
Average Rating 1 stars
 

Creme Brulee Cupcakes Ingredients

120 ml Milk Whole Milk
1 sachet Vanilla Paste (Silver Spoon Create) Vanilla Paste (Silver Spoon Create)
1 Free Range Eggs Free Range Eggs
140 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
120 grams Plain White Flour (Allinson Nature Friendly) Plain White Flour (Allinson Nature Friendly)
Salt Pinch
1.50 tsp Baking Powder
40 grams Butter Unsalted, softened
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Additional Ingredients

500 ml Milk Whole Milk
1 sachet Vanilla Paste (Silver Spoon Create) Vanilla Paste (Silver Spoon Create)
5 Free Range Eggs Yolks, large Free Range Eggs
100 grams Golden Caster Sugar (Billington's) Golden Caster Sugar (Billington's)
30 grams Plain White Flour (Allinson Nature Friendly) Plain White Flour (Allinson Nature Friendly)
30 grams Cornflour
100 ml Double Cream
grams Dark Muscovado Sugar (Billington's) Dark Muscovado Sugar (Billington's)
12 Raspberries Fresh
 

This recipe uses

  • Milk
  • Vanilla Paste (Silver Spoon Create)
  • Free Range Eggs
  • Golden Caster Sugar (Billington's)
  • Plain White Flour (Allinson Nature Friendly)
  • Milk
  • Vanilla Paste (Silver Spoon Create)
  • Free Range Eggs
  • Golden Caster Sugar (Billington's)
  • Plain White Flour (Allinson Nature Friendly)
  • Dark Muscovado Sugar (Billington's)

How to make Creme Brulee Cupcakes

  • Click on the text to highlight the different stages as you go along,
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  1. Preheat the oven to 190°C, Gas 5, and line a 12 bun muffin tin with muffin cases. method tip
  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
  3. Put the eggs in a jug and whisk by hand. Add the milk and vanilla and mix together method tip
  4. Pour ¾ of the milk mixture into the dry ingredients & mix on low speed, then mix on a medium speed until smooth & thick
  5. Spoon the mixture into the paper cases until ½ full.
  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 method tip
  7. To make the frosting
  8. Place the milk in a large saucepan with the vanilla paste and bring to the boil. In a bowl mix together the egg yolks, sugar, flour and cornflour to make a paste method tip
  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. Continuously whisk and slowly bring back to the boil, then boil for 1 minute to ensure the flours are cooked. Pour the custard onto a shallow tray and cool for 40-45 minutes
  11. When cool, pour the custard into a large bowl and beat with a wooden spoon to remove any lumps.
  12. In a seperate bowl whip the double cream into soft peaks, then fold this into the custard until just mixed
  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
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Reviews

Read all reviews (1) | Average rating: 1 stars

"1 gram of eggs, please update this so I know how may eggs before I make a mess!"

Bakingmad: "Its one whole egg. Sorry about that"

02-09-2011 | Author: bymichaela | 1 stars

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