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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12 Responses to “Monkey Bread”

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    1
    jCam — July 23, 2009 at 1:02 pm

    Mmm I love monkey bread!

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    2
    Jessica Segarra — July 23, 2009 at 5:05 pm

    That looks so good! I am going to have to try this soon!

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    3
    Memória — July 23, 2009 at 5:42 pm

    This looks yummy! I love making monkey bread with homemade dough. To make it even richer, you could use leftover brioche dough. I have tried using the Artisan Bread in Five minutes recipes to make it quicker and easier. YUM!!!

    Lovely photos.

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    4
    Amy Kingman — July 23, 2009 at 5:45 pm

    looks delicious! Mmmmm!

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    5
    madebymel — July 23, 2009 at 11:18 pm

    I LOVE monkey bread! I can only make it for company or I will seriously eat the entire pan!

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    oneparticularkitchen — July 24, 2009 at 2:19 am

    You are killing me with those pictures! That looks amazing.

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    7
    newlyweds — July 24, 2009 at 1:39 pm

    I just posted about monkey bread also. Love the stuff, here is my link if your interested.

    http://newlyweds.wordpress.com/2009/07/21/monkey-bread/

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    8
    Jennifer — July 24, 2009 at 11:49 pm

    I LOVE monkey bread, yours looks great!!

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    Ingrid — July 26, 2009 at 1:10 am

    We L-O-V-E monkey bread! I’ve been making it for my children for several years now. I’ve also made monkey bread muffins which is the same thing but baked in muffins tins.
    ~ingrid

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    10
    Lee — July 26, 2009 at 10:32 pm

    My family used to make monkey bread when we were growing up too! YUM!

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    Mermaid Sweets — July 27, 2009 at 5:06 am

    I have yet to make this, but this looks amazing. Love the new blog look.

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    alexandjess — October 6, 2009 at 3:29 am

    I know I’m about 3 months behind, but I saw this recipe in your “Blog Recap – Big Hitters” post and added it to my list of things to try. It only took me a month and a half to get to it ;).

    Like you, I made it on a Sunday morning as a suprise for my husband and he loved it!

    I blogged it here, if you want to check it out:

    http://alexandjess.wordpress.com/2009/10/05/monkeys-for-breakfast/

    Thanks for sharing your fun recipe!

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