Description
Crack through a thin, golden caramel layer to reveal pillowy vanilla cupcakes finished with a luxuriously smooth custard. Each bite pairs tender cake with sweet, shimmering brûlée for a light yet decadent dessert.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/2 cup heavy cream
- 2 large egg yolks
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup granulated sugar
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.
- In a bowl whisk together the flour, baking powder, and salt; set aside.
- In a separate bowl cream the butter and sugar until light and fluffy, then beat in the eggs one at a time followed by the vanilla extract.
- Alternate adding the flour mixture and 1/2 cup heavy cream to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the liners, filling each about two-thirds full, and bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- While the cupcakes bake, combine 1/2 cup heavy cream, egg yolks, 2 tablespoons sugar, and 1/2 teaspoon vanilla extract in a small saucepan over medium heat. Stir constantly until the mixture coats the back of a spoon, then remove from heat and let cool slightly.
- When the cupcakes are cool, spoon about 1 tablespoon of the cooled custard on top of each cupcake and refrigerate for at least 1 hour to set.
- Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over each custard-topped cupcake and use a kitchen torch to caramelize the sugar until golden and crisp.
Notes
- Use room-temperature eggs and butter for best texture.
- Chill the custard layer thoroughly before torching to prevent melting.
- A mini kitchen torch yields the most even caramelization.
- Cupcakes can be made a day ahead and stored in the refrigerator.