A long time ago I didn't cupcakes and I dont know why. In any case when I found this recipe I loved.:))
They were soft, fluffy and very light, I recommend anyway.
With a cup of tea or coffe are perfect!
Source: The baker Chick
(I loved her blog, has amazing recipes)
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)
For pastry Cream
2 cups of whole milk
6 tablespoon cornstarch
1/2 cup sugar
60 grams butter
2 teaspoons vanilla extract
pinch of salt
sugar for topping
Preheat oven to 180°c (350 F)
Line cupcake pan with liners. set aside.
In a medium bowl whisk together flour, baking powder and salt.
In other bowl cream together butter and sugar with and alectric mixer until light and fluffy.
Add eggs one ar a time, mixing until incorporated, add vanilla.
Add flour mixture and buttermilk (or greek yogurt) begining and ending with flour, mixing until just combined after each addition.Scrape down sides and bottom of the bowl making sure there are no streaks of flour.
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.
In a medium sized bowl dissolve the cornstarch in 1/2 cup of milk and set aside.
Combine the rest of the milk with sugar in a small sauce pan over medium high and bring to a boil.
Whisk egg and yolks into the milk/cornstarch mixture until smooth.
Temper the eggs by pouring 1/3 of the boiling milk into the egg mixture in a steadt stream with one hand, while gently stirring with the other hand. When mixed together add the milk/eggs back to the saucepan with the rest of milk.
Boil one minute stirring constantly until mixture is thick, bubbly and able to coat the back of a wooden spoon.
Remove from heat and whisk in butter and vanilla.
Transfer to a cold container and chill completely before using in the cupcakes.
Using a paring knifeto make a cone shaped hole in the center of each cupcake.
Use a spoon to fill and frost each cupcake with pastry cream.
When are ready sprinkle the sugar generously over every inch of the pastry cream (A little more sugar than you think is neede to create that crispy layer) Use a kitchen torch to caramelze the sugar until golden brown and melted.
Note : The pastry cream can be made in advance and refrigerate up until are ready to use.
Happy Mother's Day to all of you !
Cupcakes de cream brulée
Hace mucho tiempo que no hacía cupcakes ni nada parecido.
Me gustan los cupcakes más bien livianos.
Cuando encontré esta receta sabía que me encantaría hacerlos.
Por eso guardé la receta. Y fue muy buena!!
para los cupcakes
1 1/2 taza de harina sin polvos de hornear
1 cucharadita de polvos de hornear
1/4 cucharadita de sal
5 cucharadas mantequilla temperatura ambiente
3/4 taza de azúcar
2 huevos grandes
1 cucharadita extracto de vainilla
1/2 taza buttermilk o yogurt griego natural
Para crema pastelera
2 tazas de leche entera
6 cucharadas de maicena
1/2 taza de azúcar
60 gramos de mantequilla
2 cucharaditas vainilla
pizca de sal
azúcar para espolvorear
Precalentar el horno a 180°c .
Preparar 12 moldes para cupcakes o muffins con sus respectivos cápsulas de papel.