As promised, I made Creme Brulee cupcakes from 'Cupcakes Galore'.
Creme Brulee Cupcakes
Makes about 16 cupcakes (I got 19)
2 ½ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt, plus a pinch for the egg whites
½ cup (1 stick) unsalted butter, room temperature
Creme Brulee Cupcakes
Makes about 16 cupcakes (I got 19)
2 ½ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt, plus a pinch for the egg whites
½ cup (1 stick) unsalted butter, room temperature
1 ½ cups sugar
2 eggs, separated
1 cup milk
3 tablespoons caramel syrup (ice cream topping)
1 teaspoon vanilla extract
1. Preheat oven to 350°F.
2 Mix flour, baking powder, and salt together and set aside.
3. Cream butter and sugar together until light and fluffy. Add egg yolks, one at a time, mixing well after each addition. Alternately beat in dry ingredients and milk. Add caramel syrup and vanilla. Beat until smooth.
4. Beat egg whites with a pinch of salt until stiff but not dry. Gently fold whites into batter.
5. Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for about 15-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool.
First off the batter is not that good.
2 eggs, separated
1 cup milk
3 tablespoons caramel syrup (ice cream topping)
1 teaspoon vanilla extract
1. Preheat oven to 350°F.
2 Mix flour, baking powder, and salt together and set aside.
3. Cream butter and sugar together until light and fluffy. Add egg yolks, one at a time, mixing well after each addition. Alternately beat in dry ingredients and milk. Add caramel syrup and vanilla. Beat until smooth.
4. Beat egg whites with a pinch of salt until stiff but not dry. Gently fold whites into batter.
5. Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for about 15-20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool.
First off the batter is not that good.
It wasn't nasty but I didn't feel the need to lick my fingers...spoons....and bowl....after I was finished with each of them.
Right out of oven
They baked up beautifully though.
Cooling on rack
Brown Sugar Swiss Meringue Buttercream*
(I used this recipe and halved it)
1/2 cup light brown sugar
2 egg whites
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1. Put sugar, egg whites and salt into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm.
2. Pour egg white mixture into the bowl of an electric mixer fitted with the whisk attachment. Beat egg whites on high until it when the whisk is lifted it makes stiff peaks.
3. Switch to the paddle attachment. With the mixer on medium-low, add butter one tablespoons at a time, beating well after each addition. After all the butter is incorporated, increase speed to high and continue beating until frosting appears thick. The time will vary but it should take about 3 minutes.
(I used this recipe and halved it)
1/2 cup light brown sugar
2 egg whites
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1. Put sugar, egg whites and salt into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm.
2. Pour egg white mixture into the bowl of an electric mixer fitted with the whisk attachment. Beat egg whites on high until it when the whisk is lifted it makes stiff peaks.
3. Switch to the paddle attachment. With the mixer on medium-low, add butter one tablespoons at a time, beating well after each addition. After all the butter is incorporated, increase speed to high and continue beating until frosting appears thick. The time will vary but it should take about 3 minutes.
I didn't put the whole stick of butter in the frosting so it didn't get as thick as I would have wanted it. It was good though.
I sprinkled some Turbinado sugar on them.
END VERDICT - 2 1/2 stars
These were not my best. I usually have to stop myself from eating a whole batch of cupcakes but I could barely get through one. They are far from inedible though. I think I just psyched myself out and thought they were going to blow me away. I mean come on, Creme Brulee...in a cupcake?! It just didn't live up to my hype. They were just bland as hell. The buttercram was freaking awesome though.
I will not make this recipe again. These cupcakes will be going with me to work. My co-workers are freaking human garbage disposals. Until next time.....
.
Happy Smacking!
* This recipe can also be found in 'Martha Stewart's Baking Handbook'
