Crème Brûlée Cupcakes

Name: Crème Brûlée Cupcakes
Yield: Makes 12
Ingredients: 200 g unsalted butter, softened; kitchen blowtorch; 100 g caster sugar (we use Vanilla Sugar); 100 g caster sugar (we use Vanilla Sugar); 12 large (52 x 40mm) muffin cases; 12-cup muffin tin; 2 tbsp evaporated milk; ¼ tsp ground nutmeg; 250 g good quality white chocolate, melted and cooled slightly; 1 cupcake batch of Basic Buttercream; 1½ tsp vanilla extract; 100 g soft light brown sugar; 200 g self-raising flour; 4 medium eggs; 75 g soft light brown sugar

Preparation info

Makes
12

Difficulty
Medium

Appears in

Bad Girl Bakery

By Jeni Iannetta

Published 2021

About

These cupcakes are rich and decadent and look very celebratory with their scorched golden sugar crust. The recipe itself is really simple, but you will need a kitchen blowtorch to caramelise the sugar.

Ingredients

12-cup muffin tin
12 large (52 x 40mm) muffin cases
kitchen blowtorch
200

Vegetarian
Cake
Baking

Method

Put your oven on to heat at 180°C (160°C fan).

Weigh the butter and caster and light brown sugars into a big mixing bowl or stand mixer and add the vanilla extract. Crack the eggs into a jug and weigh the flour and nutmeg into another bowl.

Beat the butter, sugars and vanilla together using your spatula (or a mixer on low) until it looks lighter in colour and less dense and crag