Description
Delectable creme brûlée cupcakes blend French pastry elegance with American cake traditions. Creamy custard centers and caramelized sugar tops create a luxurious dessert experience you’ll savor with pure culinary delight.
Ingredients
Scale
- 6 tbsps (84 grams) unsalted butter, room temperature
- 3 large egg whites, room temperature
- 1 ¼ cups (163 grams) all-purpose flour
- ¾ cups (155 grams) sugar
- 6 tbsps (86 grams) sour cream, room temperature
- 6 tbsps (90 milliliters) milk, room temperature
- 2 tsps vanilla extract
- 2 tsps baking powder
- ¼ tsp salt
- 2 tbsps (30 milliliters) water
- 1 cup (240 milliliters) milk
- 2 egg yolks
- 6 tbsps (78 grams) sugar
- 1 ½ tbsps cornstarch
- 1 tbsp (14 grams) salted butter
- 1 tsp vanilla extract
- ½ cup (112 grams) salted butter
- ½ cup (95 grams) shortening
- 4 cups (460 grams) powdered sugar
- ¼ cup (52 grams) sugar
- 3–4 tbsps caramel sauce
- 2-3
Instructions
- Preheat and Prep: Configure oven to 350°F and line cupcake pan with decorative liners.
- Create Cake Base: Whip butter and sugar into a fluffy, ethereal mixture, then seamlessly blend sour cream and vanilla essence.
- Develop Batter Consistency: Gently fold egg whites into the mixture, alternating between dry ingredients and liquid components to maintain a smooth, refined texture.
- Bake and Cool: Distribute batter evenly into liners, baking until a clean toothpick indicates doneness. Transfer to cooling rack and allow to reach room temperature.
- Craft Pastry Cream: Delicately heat milk, sugar, and cornstarch in a saucepan, carefully tempering egg yolks and stirring consistently to achieve a luxurious, velvety consistency.
- Prepare Frosting: Combine butter, shortening, powdered sugar, and caramel sauce, blending until achieving a silky, uniform texture.
- Assemble Cupcakes: Hollow out cupcake centers, generously filling with pastry cream and applying frosting using an elegant piping technique.
- Finish and Caramelize: Dust cupcake tops with granulated sugar, using a kitchen torch to create a glistening, crisp caramel layer.
- Chill and Serve: Refrigerate to set the frosting and maintain optimal flavor profile, serving chilled for maximum enjoyment.
Notes
- Precision Mixing Matters: Fold egg whites gently to maintain the cupcake’s delicate, airy texture and prevent deflation.
- Temperature Control is Key: Ensure all ingredients are at room temperature for smoother blending and consistent baking results.
- Avoid Overmixing Batter: Stop mixing as soon as ingredients are combined to prevent tough, dense cupcakes.
- Torch Technique Tip: Move kitchen torch continuously while caramelizing sugar to prevent burning and achieve an even golden crust.
- Prep Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 319
- Sugar: 37 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 50 mg