There’s something downright magical about the first crack of a crème brûlée crust, isn’t there? These cupcakes take that enchantment to another level—it’s like finding a slice of paradise in a paper liner. I once made them for a friend’s birthday, and, oh boy, they vanished faster than Taylor Swift tickets during an online sale.
Steps
- Prepare the pastry cream in advance using a simple one-pot method. Chill the cream thoroughly in the refrigerator for at least 4 hours or up to 2 days to ensure it is fully set.
- Start on the cupcake batter by creaming together softened butter, sugar, and vanilla until the mixture is light and fluffy. This should take about 3 minutes using an electric mixer on medium-high speed.
- Incorporate the eggs one at a time, beating well after each addition until the batter is smooth and creamy.
- In a separate container, whisk together milk and a neutral oil like sunflower or canola.
- Gradually add the flour mixture and the milk mixture to the butter mixture, beginning and ending with the flour. Mix until just combined, being careful not to over-mix the batter.
- Divide the batter evenly into prepared muffin cups and bake at 350°F for 18-20 minutes. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, cut a small cone from the center of each cupcake and fill the cavity with chilled pastry cream. Add a dollop of cream on top and spread it to the edges.
- Dip the tops of the cupcakes in coarse sugar and use a kitchen torch to caramelize the sugar, creating a hard shell. Serve immediately for the best texture.
Ingredients
- 6 tablespoons (84g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 ½ teaspoons (7ml) pure vanilla extract
- 2 large eggs
- 1 ¼ cups (180g) all-purpose flour
- 1 teaspoon (3g) cornstarch
- 1 ¼ teaspoons baking powder
- ¼ teaspoon salt
- ? cup plus 1 tablespoon (95ml) whole milk
- 1 tablespoon (15ml) sunflower oil (or canola oil/vegetable oil)
- Pastry cream (prepared in advance)
- Coarse/raw sugar for topping
FAQ
- What type of oil is best for baking vanilla cupcakes?
- For the best results, use fresh oil stored in a cool, dark place to prevent it from becoming rancid. Sunflower oil is preferred due to its neutral taste, but canola or safflower oil can also work well.
- Can I substitute vanilla bean in the recipe?
- If you don’t have a vanilla bean pod, you can replace it with 1 teaspoon of pure vanilla extract. Add it at the end of the cooking process to preserve its flavor.
- How can I tell when my cupcakes are done baking?
- The cupcakes are ready when the centers are springy to the touch and a toothpick inserted comes out clean. They should have a light golden color around the edges.
- What makes a cake moist, and how can I ensure my cupcakes are moist?
- Moisture in cakes comes from the liquid ingredients rather than fat. Using a bit of oil in the recipe helps make the cupcakes soft and gives the perception of moistness, as oil remains liquid at room temperature.
- Can I prepare the cupcakes ahead of time?
- Yes, you can bake the cupcakes without filling them a day in advance and store them at room temperature. Fill and top them the following day before serving.
Tips
- Use Very Soft Butter: Ensure your butter is very soft, but not melted, before starting. This will allow it to whip properly with the sugar during the creaming process, resulting in a lighter and fluffier cupcake texture.
- Measure Flour Accurately: To avoid dry and tough cupcakes, measure your flour correctly. If you don’t have a kitchen scale, fluff the flour with a spoon, sprinkle it into your measuring cup, and level it off with a knife.
- Alternate Adding Wet and Dry Ingredients: Alternate between adding the dry ingredients and milk to the batter. This technique helps incorporate the ingredients smoothly without over-mixing, which is key to achieving a soft cupcake texture.
- Use a Kitchen Torch Safely: When caramelizing the sugar on top, use a kitchen torch carefully. It’s normal if the torch slightly singes the paper liners, adding a bit of character to the cupcakes.
Equipment
- Kitchen Torch – Used for caramelizing the sugar on top of the cupcakes.
- Electric Hand Mixer – For creaming the butter and sugar and mixing the batter.
- Fine Mesh Sieve – Optional but useful for straining the pastry cream to remove any curdled egg pieces.
- Kitchen Scale – Recommended for weighing ingredients for better accuracy.
- Volumetric Measuring Jug – For measuring liquids accurately.
- Small Off-set Spatula – Helpful for spreading the custard over the cupcakes.
