RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2508
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| Recipe Name: |
Crème Brûlée Cupcakes |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2011-07-09
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Beans |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
24 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
24 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.04
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Cup milk, whole
3 Tablespoons syrup, chocolate Smuckers caramel topping
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Directions:
Preheat oven to 350 degrees.
Mix flour, baking powder, and salt together and set aside. Cream crisco and sugar together until light and fluffy. Add egg yolks, one at a time, mixing well after each addition. Alternately beat in dry ingredients and milk.
Add caramel syrup and vanilla. Beat until smooth. Beat egg whites with a pinch of salt until stiff but not dry. Gently fold whites into batter.
Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for about 15 to 20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool.
To assemble cupcakes
Remove center of cupcake using the cone method.
Step 1: After cupcakes have completely cooled, use a sharp knife to cut out a cone.
Step 2: Scoop small amount of filling into cupcake.
Step 3: Replace top onto cupcake. I usually break off the cone part of the top so that it lies flat on the cupcake.
Step 4: Frost cupcake as usual and enjoy the look on everyone's face when they get a surprise when they bite into your cupcakes!
Fill cupcake with buttercream. Sprinkle brown sugar on top and caramelize with Crème Brûlée torch. |
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Brown Sugar Swiss Meringue Buttercream
(Add to shopping list) :
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Directions:
Put sugar, egg whites and salt into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees). Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes total.
Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Reduce speed to low and continue beating 1 minute to reduce air bubbles. |
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| Nutrition per Serving: |
| Calories: |
84 |
Total Carbs: |
12.0 |
Net Carbs: |
11.6 |
| Cholesterol: |
18.6 |
Fat: |
2.9 |
Protein: |
2.24 |
| Fiber: |
0.38 |
Sodium: |
60.60 |
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