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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37 Responses to “Homemade Peppermint Marshmallows”

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    1
    Megan — December 21, 2010 at 2:37 pm

    I love the red swirl in these. They look so festive! Homemade marshmallows are seriously so much better than store-bought.

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    Jen — December 21, 2010 at 2:38 pm

    Completely agree Megan. And the best part is they melt and get all gooey in the hot chocolate!

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    Meesh — December 21, 2010 at 2:59 pm

    gorgeous! and so festive. what a great idea.

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    Fun and Fearless in Beantown — December 21, 2010 at 5:11 pm

    These are awesome! I’m sure your friends and family will love this thoughtful gift!

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    Daisy — December 21, 2010 at 5:14 pm

    these are the prettiest marshmellows I have ever seen. you could make them for every winter season (throw some sparkles in for news years, green for st pattys. pastels for easter!) oh the possibilities.

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    Rachel @ Baked by Rachel — December 21, 2010 at 6:15 pm

    So pretty! I hear people talk about how easy it is to make homemade marshmallows all of the time – I’ve really got to make some.

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    dana — December 21, 2010 at 6:21 pm

    Peppermint marshmallows? I think this is the first time I am hearing about it. Anyway it sounds fun and looks yummy.

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    Blog is the New Black — December 21, 2010 at 9:02 pm

    Looks great!

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    Evan @swEEts — December 21, 2010 at 9:04 pm

    I bought all the ingredients for marshmallows but haven’t made them yet.. this peppermint variety sounds awesome though!

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    kitchenmisfit — December 22, 2010 at 2:38 am

    I really need to get off my butt and make some homemade marshmallows! No excuses!

    -Amanda

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    LimeCake — December 22, 2010 at 2:38 am

    These are so darned pretty, and festive! Happy holidays!

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    SomeSojourns — December 22, 2010 at 6:31 am

    holy clever. these look so yummy.

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    Anne @thefitbridesmaid — December 22, 2010 at 6:46 am

    Those look so professional. It’s amazing what a little red food coloring can do.

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    Caroline — December 22, 2010 at 2:34 pm

    These are beautiful! I have made marshmallows a few times, and only once have I had a problem with them.. I put them into an airtight container and came back about an hour later to find that they had been – at least what it looked like to me – weeping. I’m not sure what happened, I dusted them with powdered sugar after cutting, and thought I did everyting right. I was curious if anything like that has that happened to you before? These marshmallows look like perfection!

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    Dina — December 23, 2010 at 12:25 am

    those would be great in a cup of hot cocoa!

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    Ashley — December 29, 2010 at 10:37 pm

    Jen…these are GORGEOUS!! I keep meaning to try my hand at marshmallow making. These look divine!

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    Jen — January 2, 2011 at 11:16 pm

    Caroline,

    I have never had that problem myself. It sounds like there may have been a lot of humidity in the air? Was it during the summer? I haven’t made marshmallows during the summer yet, but that’s the first thing that pops to mind.

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    Stef at TooMuchToDoSoLittleTime.com — January 15, 2011 at 9:13 am

    I found your site from Pioneer Woman’s Group 3 photography assignment. Congrats on being selected!!

    I love the photo and am looking forward to trying your marshmallow recipe.

    I’m looking forward to looking at your other posts, too. 😉

    Stef at TooMuchToDoSoLittleTime.com

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    zzzy — March 11, 2011 at 12:45 am

    Where can one buy a marshmellow make/machine??

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    snippets of thyme — April 7, 2011 at 7:16 am

    I cannot wait to make these peppermint marshmallows at the holidays. They are so pretty and looks so nice in that hot chocolate!

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    Jo and Sue — July 15, 2011 at 7:50 am

    Your pictures look soooo amazing 🙂 I did a blog recently about marshmallows (If you are interested – http://joandsue.blogspot.com/2011/07/great-marshmallow-debate.html ) Homemade marshmallows are rediculously addictive!

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    Virginia — November 6, 2011 at 6:43 pm

    Important pre-holiday question: how big are the gift bags you use for your marshmallows &/or hot cocoa mix?  I’m looking at the “smalls” from KA (14.5″ x 6″), but I really have zero intuition for how that size translates to volume of, e.g, marshmallows. =)  thanks!

    • beantownbaker — November 8th, 2011 @ 8:26 am

      Great question. I will have to go home and check the size of the bags. I know I got them at Michaels. The marshmallows went into small bags that were almost a smidge too small and the hot cocoa went into larger bags. I’m sure that isn’t very helpful… Let me get back to you on that.

    • beantownbaker — December 19th, 2011 @ 9:00 pm

      Ok I didn’t have any of the bags left. Both of them were Wilton brand from Michaels craft store. Based on what I see online, it looks like the marshmallows were in a bag that was 3″x4″. They were a smidge small. The cocoa mix was in a bigger bag, looks like 4″x6″ and those were just the right size.

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    Sarah C — December 18, 2011 at 3:16 pm

    I’m not sure what I did wrong but these were a total disaster!  The marshmallow wouldn’t pour out of the bowl and seemed like it had already begun to set by the time I was taking it out (even though I only kept it in the mixer for about 13 minutes).  Do you think they were in the mixer for too long?  I was going by timing as well as thick/lukewarm but maybe it was still too long.  The bit of them that I could get into the pan wouldn’t spread so I couldn’t even use what I had because they would have been horribly shaped and not gift-worthy.  I ended up having to just dump everything in the trash.  I’m so disappointed because I was really looking forward to an easy homemade gift for co-workers.

    • beantownbaker — December 19th, 2011 @ 8:59 pm

      So sorry to hear that they didn’t turn out for you 🙁

    • LadyPerson — January 1st, 2012 @ 12:58 am

      You probably cooked the sugar syrup too long. I bet if you’d let them fully set, you’d have ended up with harder than normal marshmallows. Check your candy thermometer to make sure it’s accurate.

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    LadyPerson — January 1, 2012 at 1:01 am

    Sounds like you didn’t cook the sugar syrup long enough. They MUST get to the proper temperature, or the marshmallows won’t set properly. If the syrup didn’t cook enough, the resulting marshmallow will be too soft and won’t hold it’s shape properly. Cook it too long, and the marshmallows will be too hard when you want fluffy.

    • Jenny K., Colorado — November 29th, 2012 @ 3:04 pm

      I would like to add that when cooking candy to a certain temperature, you must take into account your altitude. I have not made these yet, but will adjust to my own 6,000 feet in altitude. For example, when making English Toffee, I adjust 8 degrees LOWER for the target temperature. Otherwise, it overcooks.You can Google “altitude adjustments for candy making” .

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    Molly — November 30, 2012 at 9:52 pm

    Would a hand mixer work or would the marshmallows burn out the motor?

    • beantownbaker — December 1st, 2012 @ 9:38 pm

      I’ve never done it with a hand mixer, but I do know that my stand mixer gets pretty hot while it’s whipping up the marshmallows…

      • Mary Christmas — December 21st, 2012 @ 2:08 pm

        I made these last night with a simple handmixer & whisk attachment (Hamilton Beach® 6-Speed Hand Mixer)…worked great! It has a “bowl rest” so your arm doesn’t get too tired 🙂

        • beantownbaker — December 21st, 2012 @ 9:12 pm

          So glad it worked out for you!

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    KS — December 13, 2012 at 3:22 pm

    Anyone know if an alternative syrup would work (like light brown rice syrup)? I want to make these but my son is allergic to corn. Thanks!

    • beantownbaker — December 15th, 2012 @ 9:40 am

      I have never tried a substitute. Maybe another reader will know. If you experiment and find something that works, let me know!

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    Mary Christmas — December 21, 2012 at 2:12 pm

    Delicious, and they look just like the picture!!

    To save your pan, lay down foil first, and then spray with cooking spray and the powder mixture as instructed. At the end, lift the foil out to dump the marshmallows on the cutting board.

    • beantownbaker — December 21st, 2012 @ 9:11 pm

      Great tip!

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