Creme brulee cupcakes

  • Total Time

    1h 20m
    • Prep Time

      30m
    • Bake Time

      50m
  • Serves

    12
  • Skill Level

    Intermediate
  • Dietary Needs

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Why not try this unique but very tasty recipe for creme brulee cupcakes. They are really moreish!

Method

  1. Preheat the oven to 190°C (170°C fan, gas mark 5), and line a muffin tin with 12 muffin cases.

  2. Using a hand held electric whisk or freestanding mixer mix the butter, sugar, flour, baking powder and salt on a low speed until it is the texture of breadcrumbs.

  3. Put the egg in a jug and whisk by hand. Add the milk and vanilla then mix together.

  4. Pour ¾ of the milk mixture into the dry ingredients & mix on low speed, then continue increasing to a medium mixing speed until smooth & thick.

  5. Spoon the mixture into the paper cases until ½ full.

  6. Bake in the oven for 18-20 minutes or until risen and springy to the touch. Leave to cool slightly and then place on a wire rack.

  7. To make the frosting, place the milk in a large saucepan with the vanilla paste and bring to the boil.

  8. In a bowl mix together the egg yolks, sugar, flour and cornflour to make a paste.

  9. When the milk has boiled mix 5-6 tablespoons with the egg paste, then pour back into the pan with the hot milk.

  10. Continuously whisk and slowly bring back to the boil, boiling for 1 minute to ensure the flours are cooked. Pour the custard onto a shallow tray and cool for 40-45 minutes.

  11. When cool, pour the custard into a large bowl and beat with a wooden spoon to remove any lumps.

  12. In a seperate bowl whip the double cream into soft peaks, then fold this into the custard until just mixed.

  13. Top the cooled cupcakes with the custard frosting using a piping bag. Generously sprinkle each cupcake with the muscovado sugar, this will start to ‘melt’ into the custard, then top with a raspberry.

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