Crème Brûlée Cupcakes

A good old classic dessert in the form of Cupcakes!

These Crème Brûlée Cupcakes are filled with pastry cream topped with yummy Caramel Buttercream, and if that wasn't enough, we have topped it with Caramel shard dome.

Anything with caramel is a Yes for me. I not only like having it but also making it- it is easy and so tasty. What was not easy was that Shard dome..phew!!

I saw quite a few video tutorials as I was sure I wanted something crackly to represent the top of a crème brûlée cupcake. This may not be my best work, but I did try. I am definitely going to try again-do leave it in comments if you would like to see the process.

Coming back to this cupcake, I have filled the cupcakes with pastry cream to make it as close to a Crème Brûlée as I could; with some help of Caramel Buttercream and Shard dome. Do remember to let the pastry creme and the cupcakes are adequately cooled before the cupcake is carved in the centre and pastry creme is filled in it.

I really hope you will find making this cupcake as enjoyable and fun as I did!

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Ingredients

Créme Brûlée Cupcakes

1 ½ Cup Flour

½ tsp Baking soda

½ tsp Salt

¾ Cup Caster Sugar

2 Eggs, medium

12 tbsp unsalted butter, softened

2 tsp Vanilla Essence

½ Cup Milk

Pastry Cream

½ Cup Whole Milk

½ Cup Heavy Cream

2 Egg yolks, large

½ tbsp granulated sugar

3 Tbsp cornstarch

½ tsp Vanilla bean extract

Caramel Buttercream

Vanilla Buttercream frosting

Caramel Sauce

Shard Dome

Directions

Pastry Cream

1. In a medium saucepan, mix milk, heavy cream and sugar. Bring this mixture to a gentle boil. Remove from heat.

2. Mix egg yolks and vanilla extract in a small bowl. Add in the cornstarch, and mix till well combined.

3. Place the Milk, cream and sugar mixture back on low heat and gradually add in the yolk mixture while whisking gently. Allow it to boil for few secs and then remove it from the heat.

4. Allow it to cool at room temperature

Créme Brûlée Cupcakes

1. Preheat the oven to 180C (356F) or 160C (320F) for a fan forced oven. Line the Cupcake pan with liners.

2. Sift the flour, baking soda, salt and sugar into a mixer bowl. Mix them at a low speed until well combined.

3. Add in the softened butter and mix for 3-4 mins.

4. Mix eggs and vanilla essence in a small bowl. Add this mixture to the dry mixture in the mixer bowl.

5. Continue to mix on medium speed until no dry mixture is visible.

6. Divide the batter equally into the Cupcake pan. Fill till ¾ of the liner.

7. Bake for 20-22 mins or until the inserted toothpick comes out clean from the centre of the cupcakes.

8. Allow the cupcakes to be cooled completely.

9. Once the cupcakes are cooled, carve in the centre of the cupcake upto ¾ of the cupcake and fill the gap with the pastry cream.

Caramel Buttercream

1. Mix the Vanilla Buttercream frosting with caramel sauce. Combine the mixture gently and completely.

Assemble

1. Use a piping tip (I used 2A tip) at the end of your piping bag and start piping from the center of the cupcake to the outside and move upwards.

2. Place the shard dome on top of frosting.

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