Description
French-inspired creme brûlée cupcakes elevate classic dessert expectations with silky custard centers and caramelized sugar tops. Delicate vanilla cake layers promise elegant indulgence that delights pastry enthusiasts seeking sophisticated sweetness.
Ingredients
Scale
Vanilla Cupcakes:
Main Ingredients:
- 1 ¼ cups (163 grams) all-purpose flour
- ¾ cups (155 grams) sugar
- 3 large egg whites, room temperature
Dairy Ingredients:
- 6 tablespoons (84 grams) unsalted butter, room temperature
- 6 tablespoons (86 grams) sour cream, room temperature
- 6 tablespoons (90 milliliters) milk, room temperature
Flavor and Leavening Ingredients:
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons (30 milliliters) water
Pastry Cream Filling:
Main Ingredients:
- 2 egg yolks
- 1 cup (240 milliliters) milk
Sweeteners and Thickeners:
- 6 tablespoons (78 grams) sugar
- 1 ½ tablespoons cornstarch
Flavor Ingredients:
- 1 tablespoon (14 grams) salted butter
- 1 teaspoon vanilla extract
Caramel Frosting:
Fat Ingredients:
- ½ cup (112 grams) salted butter
- ½ cup (95 grams) shortening
Sweeteners and Flavor Ingredients:
- 4 cups (460 grams) powdered sugar
- ¼ cup (52 grams) sugar
- 3–4 tablespoons caramel sauce
- 2-3
Instructions
- Prepare the oven environment by setting the temperature to 350°F and positioning cupcake liners inside the pan.
- Create a luxurious base by whipping butter and sugar until they transform into a cloud-like, airy mixture.
- Incorporate sour cream and vanilla essence, ensuring smooth and thorough integration.
- Introduce egg whites gradually, folding them into the batter with precision and careful mixing.
- Separately combine flour, baking powder, and salt while blending milk and water in a separate container.
- Alternate adding dry ingredients and liquid mixture to the batter, mixing gently to maintain a silky texture.
- Distribute batter evenly into cupcake liners, filling each halfway, and bake until a clean toothpick emerges.
- Allow cupcakes to rest briefly before transferring to a cooling rack.
- Prepare pastry cream by gently beating egg yolks and setting aside.
- Develop a creamy base in a saucepan by heating sugar, cornstarch, and milk until thickening occurs.
- Carefully temper egg yolks by introducing a small amount of hot milk mixture, then fully integrate.
- Continue cooking the mixture, stirring consistently to achieve perfect consistency.
- Enhance pastry cream with butter and vanilla, then allow to cool to room temperature.
- Craft frosting by blending butter and shortening until smooth and uniform.
- Gradually introduce powdered sugar and caramel sauce, adjusting consistency as needed.
- Excavate the center of each cupcake using a corer or knife.
- Generously fill the cupcake cavities with prepared pastry cream.
- Employ a piping technique to create elegant, domed frosting peaks.
- Delicately coat frosted surfaces with a layer of granulated sugar.
- Chill cupcakes to firm the frosting, then utilize a kitchen torch to caramelize the sugar topping.
- Refrigerate until serving, ensuring optimal temperature and texture.
Notes
- Precise measurement and room temperature ingredients are crucial for achieving the perfect cupcake texture and consistency.
- Tempering egg yolks carefully prevents scrambling and ensures a smooth, silky pastry cream.
- Cooling the pastry cream completely before filling prevents soggy cupcake bottoms and maintains structural integrity.
- Use a kitchen torch carefully and evenly to create that classic caramelized sugar crunch without burning.
- Refrigerate cupcakes to set the frosting and maintain the delicate layers of flavor and texture.
- Serve within 24 hours for the best taste and presentation, as the caramelized sugar can soften over time.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 410
- Sugar: 46g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg