Cambridge Burnt Cream Cupcakes
5,1 / 10
1 hr 10 min.
ready in 4 h. 10 min.
- For the creme brulee
- 2 cups milk
- 3 eggs
- 4 tablespoons sugar (plus extra for sprinkling)
- 1 Cinnamon stick
- For the cupcakes
- ⅔ cup butter
- 1 ¼ cups all-purpose flour
- ¾ teaspoon Baking powder
- ⅔ cup sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 3 eggs
- To decorate
- Raspberry puree
Line a shallow baking tin with non-stick baking paper.
For the creme brulee: heat the milk, sugar and cinnamon stick in a pan and bring to a boil. Remove from the heat and set aside for 5 minutes to cool.
Beat the eggs into the mixture.
Strain the mixture through a sieve into the baking tin and leave to cool. Chill until set.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Beat the butter and sugar in a mixing bowl until fluffy. Add the eggs, one at a time, beating well after each addition.
Beat in the vanilla and cinnamon, then stir in the flour and baking powder until well combined.
Spoon into the paper cases and bake for about 20 minutes until golden and risen. Place on a wire rack to cool completely.
Cut out 12 discs of creme brulee, slightly smaller than the diameter of the cakes. Place on top of the cakes.
Sprinkle with sugar and brown with a cook's blowtorch until the sugar has caramelised.
Top with raspberry puree.