Cream brulée cupcakes
Canela Kitchen
Canela Kitchen
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Ingredients

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon of salt
  • 5 tablespoons unsalted butter room temperature
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (or greek yogurt)
  • 2 cups of whole milk
  • 6 tablespoon cornstarch
  • 1/2 cup sugar
  • 1 egg
  • 4 yolks
  • 60 grams butter
  • 2 teaspoons vanilla extract
  • pinch of salt
  • Divide batter evenly among liners, filling each about three quarters full.
  • Bake until tops spring back when touched, about 20 minutes, then take cupcakes out of the pan and cool the rest of the way on a wire rack.

Instructions

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