Crème Brûlée Cupcakes

These cupcakes are inspired by the caramel and custard flavour of crème brûlée. They are delicious cakes, however a little too mild in flavour for my liking. I would like more of a custard flavour, and I might do a little bit of experimenting with the recipe next time - such as adding some custard powder to the cake batter, and some nestlé caramel top and fill to the frosting.

Cupcakes

from How to Eat a Cupcake

2½ cups plain flour

3 tsp baking powder

½ tsp salt, plus a pinch for the egg whites

½ cup (115g) unsalted butter at room temp

1½ cups sugar

2 eggs, separated

1 cup milk

3 Tbs caramel syrup/ice-cream topping

1 tsp vanilla extract

1.   Preheat oven to 180°C

2.   Mix flour, baking powder and salt together and set aside

3.   Cream butter and sugar together until light and fluffy. Add egg yolks, one at a time, mixing well after each. Alternatively beat in dry ingredients and milk. Add caramel syrup and vanilla. Beat until smooth.

4.   Beat egg whites with a pinch of salt until stiff but not dry. Gently fold whites into batter.

5.   Spoon batter into cupcake papers until 2/3 full. Bake for 15-20 minutes until skewer comes out clean.

Brown Sugar Swiss Meringue Buttercream

also from How to Eat a Cupcake

1 cup dark brown sugar

4 egg whites

¼ tsp salt

1 cup (225g) unsalted butter at room temp

1.   Put sugar, egg whites and salt into the top of a double boiler over a pan of simmering water. Whisk constantly and cook until sugar has dissolved and mixture is warm (~70°C).

2.   Pour egg white mixture into the bowl of an electric mixture with whisk attachment. Beat on high speed until it forms stiff but not dry peaks. Continue beating until fluffy and cool, about 7 minutes in total.

3.   Reduce speed to medium-low and add butter 2 Tbs at a time, beating well after each addition.

4.   Increase speed to medium-high and continue beating until frosting is thick, about 3 minutes.

Apply frosting to cakes by either slapping it on for a rustic look, or by piping it on as I have with a star tip (wilton 1M or 2D) to create a pretty swirl. Frosting can be made ahead and refrigerated. When needed, bring back to room temperature and beat with electric mixer until smooth. Cupcakes can also be refrigerated, but are best brought back to room temperature before serving.