Desserts that combine two things into one are always a good choice. Makes the decision process of which one to eat a no-brainer, especially if you are trying to be good. But until now I never thought I would see a cupcake combines with crème brulee. And the flavor combination possibilities are endless! What type of cupcake would you like to top with crème brulee? Or maybe you have a flavored crème brulee you’d like to throw into the mix as well?
For these, I tried out a different red velvet recipe than I usually use. This one is Paula Deen’s, but I think I like Bobby Flay’s better. Who would’ve guessed I would pick the master-griller’s recipe over the butter-queen’s? Although this one was a much brighter red, the other recipe seems less greasy and produces a much richer flavored red velvet, which is what I think a cake called “velvet” should be.
As for the topping unfortunately, I was not able to brulee it as much as I would’ve liked – who knew that a paper cupcake liner would light on fire when put under flames? Whoops. As a result only the middles were toasted. Next time I think I would core out a little of the cupcake in order to fill them up with some of the crème brulee, since you can’t pile it up as much as regular frosting. But overall, still very awesome!
RED VELVET CRÈME BRULEE CUPCAKES
Makes 24 cupcakes
2-1/2 cups all-purpose flour
1-1/2 cups sugar, plus more for the crème brulee topping
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1-1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 Tbsp red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract
4 ramekins prepared un-torched Crème Brulees
- Preheat the oven to 350 degrees. Line 2 (12-cup) muffin pans with cupcake papers.
- In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
- Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
- Spread the chilled crème brulee over the cooled cupcakes.
- Sprinkle with regular or maple sugar and brulee with a culinary torch just before serving.