From the Archives: Crème Brûlée Cupcake Recipe
In case we haven’t mentioned it enough, Dylan and I are getting married … this weekend! Finally after over a year of planning, our wedding is here. To say that we’ve been busy is probably an understatement. This week, I thought it’d be a good idea to visit a past post, and 1-up it by sharing the recipe. I’d say that’s a win for everyone!
Remember those Crème Brûlée cupcake that we made back in September? Well, if you don’t, you can check it out here. For these cupcakes, I highly recommend using the Crème Brûlée Stout from Southern Tier Brewing Company. If you can’t find it, another sweet stout could work too. Anyways, on to the important stuff! The recipe! This should make around 2 dozen cupcakes.
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt, plus extra for egg whites
1/2 cup butter, room temp (1 stick)
1-1/2 cups sugar
2 eggs, separated
3/4 cup beer
1/4 cup heavy cream
3 tablespoons caramel
2 teaspoons vanilla extract
1. Preheat oven to 350 degrees, prepare cupcake pans with paper liners.
2. In medium bowl, combine flour, powder and salt, stir with whisk until mixed. Set aside.
3. In large bowl, cream butter and sugar until well combined. Add egg yolks and mix well.
4. Combine beer and heavy cream in measuring cup (it will look gross, just go with it) and add it to the creamed butter and sugar, alternating with the dry ingredients. Make sure to end with the dry ingredients. After that’s all together, add in the caramel and vanilla.
5. In separate bowl, beat egg whites (saved from earlier) until you get stiff peaks. Carefully fold into the cupcake batter using a rubber spatula.
6. Fill cupcake liners 2/3 full and bake 18 – 20 minutes, or until a toothpick inserted in the center comes out clean.
While you’re baking, you can prepare the filling:
1 cup brown sugar, plus extra for later
4 egg whites
1/4 teaspoon salt
1 cup butter, room temp (2 sticks)
7. In a double boiler, combine sugar, salt, and egg whites. Constantly whisk while sugar dissolves and the mixture gets warm. Then remove from heat and use an electric mixer to beat it until the egg whites form stiff peaks. Continue mixing until it cools, probably 6 – 7 minutes, all together.
8. Add in 2 tablespoons of the softened butter at a time while continuing to mix on medium speed. After all the butter is added, increase mixing speed and beat until it appears thick, 2 – 3 minutes.
9. After your cupcakes have all been baked and cooled, use a sharp knife to cut out a decent sized crater in the cupcake tops. (not a ton, just enough to fill and have some cupcake left over.)
10. Fill the cupcakes with the prepared filling. Sprinkle each with a little brown sugar, then use a Crème Brûlée torch to caramelize the top. We have this awesome torch-like lighter that worked perfectly for this.
Enjoy these cupcakes with your left over beer, and you’ve got yourself an awesome dessert!
Next week we’re going to have a guest post from Cooking With Surly, which also includes a recipe, so make sure you come back to check it out.
Jackie & Dylan