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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30 Responses to “Dorie’s Perfect Party Cake”

  1. #
    1
    CB — March 30, 2008 at 4:57 am

    I love the idea of perfect party minicakes!! They look delish! Great job! That flour picture is so funny. I can’t tell you how many times I’ve done that – flour on the counter, on my KA, in my hair, on my face!
    Clara @ I♥food4thought

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    Nemmie — March 30, 2008 at 5:10 am

    Yum! Love the raspberry/lemon combo, and the mini cakes are adorable 🙂

  3. #
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    Morven — March 30, 2008 at 11:36 am

    Well done – what an innovative variation. They look so cute!

  4. #
    4
    Maryann — March 30, 2008 at 11:49 am

    I can totally relate to the slippery effect.
    Your cake looks beautiful!

  5. #
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    Sheltie Girl — March 30, 2008 at 12:09 pm

    You did a lovely job on all your mini cakes.

    Natalie @ Gluten A Go Go

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    slush — March 30, 2008 at 1:23 pm

    Adorable! Your KA and mine would be best friends. ‘Chuck’ is always filthy. Poor guy. He gets cleaned up, just to be coated again. 😉

  7. #
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    Ben — March 30, 2008 at 1:27 pm

    How cute! Making mini-cakes is a great idea. Next time I make this cake I will try that, I still have a HUGE cake in the fridge I need to eat :-/

    Cheers!

  8. #
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    ~Amber~ — March 30, 2008 at 2:24 pm

    Great idea on the mini cakes. They are really cute. Great job. To the next challenge we go.

  9. #
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    Carrie — March 30, 2008 at 3:21 pm

    beautifully done!!! love it!!!

  10. #
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    Jerry — March 30, 2008 at 3:59 pm

    I love the little cakes! Plus the raspberries! Yummy!

  11. #
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    L Vanel — March 30, 2008 at 4:20 pm

    The mini cakes look really amazing!

  12. #
    12
    Allergy Mom — March 30, 2008 at 4:46 pm

    The minicakes are wonderful! Now, you’ll need my address to send one…Libby 😉

  13. #
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    Butta Buns — March 30, 2008 at 5:23 pm

    Love the idea of the mini cakes, that’s so adorable!

  14. #
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    Bridget — March 30, 2008 at 7:16 pm

    Mini-cakes are definitely more work than one large cake! They’re so cute though.

  15. #
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    Nikki — March 30, 2008 at 7:43 pm

    What a cute idea! They look adorable!

  16. #
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    Gail — March 30, 2008 at 7:51 pm

    I love desserts in miniature and your mini cakes look beautiful. I think I will most definitely be making mini cakes sometime in the near future – thank you for the wonderful idea!

    ~gail

  17. #
    17
    Claire — March 30, 2008 at 9:04 pm

    I’m loving the mini versions! The cake looks fantastic. Mmmmm!

  18. #
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    Peabody — March 30, 2008 at 9:32 pm

    I made mini ones too. I hate to tell you but it is way easier to frost a whole cake than mini ones. 🙂
    Looks great.

  19. #
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    Beth G. — March 30, 2008 at 9:52 pm

    Beautiful!! You did a gorgeous job :O)

  20. #
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    Namratha — March 30, 2008 at 11:08 pm

    These individual cakes look pretty…well done!

  21. #
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    Lesley — March 31, 2008 at 12:10 am

    Really cute idea to make individual cakes, I love that. Great job!

  22. #
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    jasmine — March 31, 2008 at 12:58 am

    I adore your minicakes. V lovely.

    j

  23. #
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    leafy bombshell — March 31, 2008 at 2:23 am

    Oh! the minicakes are just the best idea ever. I probably should have done that with my oh-so flat cakes. How great.

  24. #
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    Ritsumei — March 31, 2008 at 3:57 am

    Mini cakes -what a great idea! I think I’m going to have to try that here pretty soon. Looks like a delicious lot of fun. Especially the part where you get to eat the scraps. I think this cake was some of the best I’ve had.

  25. #
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    ruthEbabes — March 31, 2008 at 2:15 pm

    What cute little mini cakes! Aren’t things just better when they’re mini?

    Great work!

  26. #
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    Gabi — March 31, 2008 at 4:00 pm

    I love the little cakes and the picture with the raspberry and lemon zest is so enticing!
    Perfect!
    xoxo
    Gabi

  27. #
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    Jenny — April 1, 2008 at 1:14 am

    Another messy baker here! And I love the mini cakes – I’m nice to see its as low-tech as cutting circles out of larger pieces rather than trying to bake a bunch of cakes in miniature pans.

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    creampuff — April 1, 2008 at 1:55 am

    Jen,

    Your little cakes are gorgeous! I too love swiss buttercream … congratulations on a job well done!

  29. #
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    JMom — April 1, 2008 at 9:12 pm

    wow, that takes some patience, putting all those cakes together! They are just the cutest though. ~ JMom

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    Big Boys Oven — April 2, 2008 at 8:54 am

    so petite and cute!

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