I’ve lost my way a little in my plan to bake along with The Great British Bake Off after attempting Crème Brulees which turned out to be a complete disaster. I read the recipe really carefully and all started off well as I thought ‘how difficult can this be?’ My little ramekins went into the oven with beautiful creamy custard with just the perfect wobble. I was confident. What I took out of the oven were ramekins of curdled scrambled egg. I have no idea what went wrong and it was all very disappointing but I haven’t attempted to try again since. Unfortunately, I don’t have the time or ingredients to hand usually to keep trying the bakes until they are perfect so in order to catch up a bit and maybe bake something edible I decided to try some Crème Brulee Cupcakes. I’ve made them gluten free as last week the bakers attempted pitta’s without gluten, cakes without sugar and ice cream without dairy. I’m not too sure about cakes without sugar but gluten free cakes are delicious so here is my recipe for Crème Brulee Cupcakes. (Much easier than Crème Brulees!)
Crème Brulee Cupcakes
Ingredients for the cakes:-
120g Soft Brown Sugar
120g Softened Butter
120g Gluten Free Flour (I use Doves Farm)
1 Teaspoon Gluten Free Baking Powder
2 Medium Eggs, beaten well
1 – 2 Tablespoons Milk (Ideally the milk and eggs together should weigh 120ml)
1 Tablespoon Vanilla Extract
Melt the butter and sugar together in a pan over heat, stir well and make sure the sugar is dissolved but don’t overcook. Add this mixture to all the other ingredients and beat for about one minute. Pour into 12 cupcake cases set in a cupcake tin and bake at 160c for about 20 minutes.
The cupcakes are topped with a vanilla cream swirl and sprinkled with ‘burnt’ brown sugar.
When the cakes are cooked and removed from the oven to cool, turn the oven up to 180c. Place two tablespoons of Demerara sugar, spread onto a baking sheet, into the oven and cook until brown – this will only take a few minutes so needs to be watched. The sugar will go very crunchy when removed from the oven to cool.
Whisk 250ml of double cream until thick and add 1 tablespoon vanilla extract and 1 tablespoon caster sugar. This is now ready to swirl onto the top of the cooled cupcakes.
Sprinkle the cooked Demerara sugar liberally over the top and eat! The cakes won’t keep out of the fridge long with fresh cream on top but that is unlikely to be much of a problem. They may not be too much like actual Crème Brulees but they are the lightest, scrummiest cupcakes and very moreish (oh, dear).
If you want to try real Crème Brulees here is a recipe.
If you’ve missed The Great British Bake Off, here are some of the faces which tell you everything about how painful and how exciting baking can be!