Creme Brulee Cupcakes

For Hubby’s birthday, I told him I’d make a treat for him to take in to work. As I’ve mentioned before, his favorite dessert is creme brulee. I’ve made it twice for him already. But, creme brulee doesn’t travel to work very well. So instead, I gave him a list of 10 desserts that are at the top of my must-bake list.

When I added this recipe as the last option for him, I knew there was no point in even giving him the list. Sure enough, he chose his favorite dessert in cupcake form for his birthday treat.

I have to admit that I’m very glad he chose this recipe, because it’s amazing. The cupcakes really do taste like creme brulee. I made the cupcakes and frosting the night before his birthday and then we torched them in the morning before heading to work. Hubby said they only lasted about 10 minutes in the kitchen at work.

The other great thing about these cupcakes is that I found my new favorite way to frost a cupcake. I just loved how the cupcakes looked with a good portion of the cake peaking out, but there still being plenty of frosting. I decided at that point that I will be frosting cupcakes like this again (as I did for my Red Velvet cupcakes).

As a side note, for those of you who know, Hubby’s birthday is in February. This post is going up in April. I tend to do this unless there is a deadline for a blogging event. When I make something to be blogged, I add the pictures, recipe and link to the original source, then save it as a draft. Then on some random day, I go back and finish up the post and set it to publish at some point in the future. So on an evening like tonight, I can bust out about 10 posts while Hubby plays video games with his buddy. Then if I don’t have time to write blog posts for another month, it’s ok.

Creme Brulee Cupcakes – Adapted from Clara, originally from How to Eat a Cupcake
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt, plus a pinch for the egg whites
1/2 cup (1 stick) unsalted butter, room temperature
1-1/2 cups sugar
2 eggs, separated
1 cup milk – I used 1/4 c water + 3/4 c heavy cream
3 tablespoons caramel syrup – I used Smuckers ice cream topping
1 teaspoon vanilla extract

Preheat oven to 350°F.

Mix flour, baking powder, and salt together and set aside. 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. Beat egg whites with a pinch of salt until stiff but not dry. Gently fold whites into batter.

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.

Brown sugar swiss meringue buttercream
1 cup light brown sugar
4 egg whites
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature

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 (about 160 degrees). Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes total.

Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Reduce speed to low and continue beating 1 minute to reduce air bubbles.

To assemble cupcakes
Remove center of cupcake using the cone method. Fill cupcake with buttercream. Sprinkle brown sugar on top and caramelize with creme brulee torch.

I’m entering this in Joelen’s Tasty Tools event for April. She’s featuring muffin pans this month!

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11 Responses to “Butterscotch, Coconut, and Toffee Cookies”

  1. #
    1
    sephora coupons in store print — February 11, 2014 at 5:08 pm

    Hmm it seems like your blog ate my first
    comment (it was super long) so I guess I’ll just sum it up what I had written and
    say, I’m thoroughly enjoying your blog. I too am an aspiring blog blogger but I’m still new to everything.

    Do you have any points for beginner blog writers?
    I’d really appreciate it.

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    2
    Ellen — February 11, 2014 at 10:46 pm

    They sound awesome! Everything I like–hubby has good taste! You might want to edit–it says chocolate chips and I assume you mean butterscotch chips. Can’t wait to try them. Thanks a lot.

    • beantownbaker — February 12th, 2014 @ 12:46 pm

      Thanks for the heads up. I have fixed the typo.

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    chelsea @ serves two — February 11, 2014 at 11:26 pm

    I must admit that in reading this post I turned to my fiance and asked him what his favorite kind of cookie was (we’ve been together 5 1/2 years). His response: peanut butter chocolate chip. You learn something new every day 🙂

    I too love butterscotch (and coconut and toffee for that matter!) but it is such an overlooked flavor!

    • beantownbaker — February 12th, 2014 @ 12:46 pm

      Isn’t that funny?!? Crazy how you can be with someone so long and still be surprised by them!

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    Judy Dougherty — February 12, 2014 at 10:17 am

    In the recipe you, you say to add chocolate chips(?) and there is no reference to when you add the toffee or the coconut…

    • beantownbaker — February 12th, 2014 @ 12:45 pm

      They go in with the butterscotch chips. I have updated the recipe to reflect this. Sorry about the typo.

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    5
    Liz — February 12, 2014 at 1:29 pm

    Thank you for the nice recipe.

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    6
    Shannon — February 22, 2014 at 1:53 pm

    kind of amazing/awesome that there’s still more to discover about him after all these years! 🙂

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    Nutmeg Nanny — February 23, 2014 at 10:23 am

    Wow, what a combination! These cookies sound heavenly 🙂

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    vanillasugarblog — February 25, 2014 at 8:36 pm

    Yes yes yes! Butterscotch and coconut together! It works it does.

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