Crème Brûlée Cupcakes

Step 1

Preheat oven to 175°C (350°F).

Step 2

Prepare a cupcake pan with 12 cupcake liners. The mixture needs to come up a little over half of the liner you may have a little batter left over to do one or two more cupcakes.

Step 3

Weigh the flour, baking powder and salt into the TM bowl with the MC in place and sift on speed 6/3 seconds. Set aside.

Step 4

Pop the butter into the TM bowl and melt at 50 °c/5 mins/speed. 1 set aside.

Step 5

Add the eggs, sugar and vanilla to the TM bowl. Insert the butterfly and set to 60°c/speed 4/5 minutes until very light in colour and texture.

Step 6

Gently fold the flour mixture and melted butter mixture into the egg mixture in alternating additions on speed 1-2 over a minute or so.

Step 7

Divide the batter among the cupcake liners, filling no more than just above half. (You need room for the custard) Depending on how much air you’ve incorporated into your batter you may have enough batter to make another cupcake or two).

Step 8

Bake for around 15 - 20 minutes. Start checking from 15 minutes on. Allow cooling in the cupcake tin.

Step 9

Weigh all the ingredients for the topping to the TM bowl. Set to 90°/speed 3/8 minutes.

Step 10

Once the custard is cooked, turn the blades back to speed 1 and let it run till the temperature drops below 60 °c. This will prevent the mix from splitting, help prevent burning on the bottom of the bowl and prevent a skin from forming on the top.

Step 11

Pour, spread or pipe custard onto the cupcake bases on top of the cooked cakes. Make sure you’ve got the custard to the very top of your paper liner; this will help to stop it from burning with the blowtorch

Step 12

Sprinkle with demerara sugar and burn with a kitchen torch. Get ready to blow out any fires lol. If you want a really thick crunchy top, you can sprinkle a second layer of sugar and torch it again.   Let cool for 5 minutes, then serve!