Ingredients:
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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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