A day late and a dollar short as always but I decided to make something special for St. Patrick’s Day. I was originally going to make Irish Cream Cupcakes but then I ran across this recipe for Creme Brûlée cupcakes. Lightbulb. Why not combine the two? So here we have Irish Cream Crême Bruleé Cupcakes.
I am just now getting over my St. Paddy’s Day hangover. Boy I can’t knock them down like I used to.
I was so nervous making these because I had no clue what they would turn out like and plus I’ve only made cupcakes from a box before. So If I can do it so can you.
The cupcakes themselves were moist and a little dense. It was just perfect for the crême brûlée. The Bailey’s stood out but it wasn’t overwhelming at it. All the flavors mixed together beautifully. The only annoyance is that these need to be assembled just before eating so no grab and go.
Side note. I just bought this Vanilla Bean Paste from Michael’s (also available at TJ Maxx & Marshall’s) and I’m never going back to Vanilla Extract. It is so much more amazing and flavorful.
It’s a brûlée so you need a kitchen torch. I was given a coupon to try this for free. It’s the CounterTop Brushed Aluminum Crème Brûlée Culinary Torch, only $19 bucks so it’s affordable. You will have to grab a can of Butane from Amazon too or your local hardware store. Those cost about $4 each and should last a long while. At first I was all like “really?! I have to buy the butane too?” but apparently that’s standard for Kitchen Torches. My 18-year-old brother couldn’t figure out how to unlock it so I think it’s safe to say your kids are safe. It’s small yet powerful and the flame is adjustable. My favorite feature is the little lock on the side to keep the flame on without having to continuously hold the igniter.
Oh and the reason it’s only a picture of one is because that was all that was left! Between family and friends they were flying out the door.
- 1-1/2 cups All-Purpose Flour
- 3/4 tsp Baking Powder
- 1/4 tsp Salt
- 6 tbsp Unsalted Butter (room temperature)
- 3/4 cups Sugar
- 2 large Eggs
- 1 tsp Pure Vanilla Bean Paste (or Pure Vanilla Extract)
- 1/2 cup Buttermilk
- 1/2 Irish Cream
- Kitchen Torch
- 2 cups Whole Milk
- 5 tbsp Cornstarch
- 1/2 cup Sugar
- 1 Egg
- 4 Egg Yolks
- 6 tbsp Butter
- 3 tbsp Irish Cream
- 2 tsp Pure Vanilla Bean Paste (or Pure Vanilla Extract)
- pinch of Salt
- * 1/2 cup Sugar for topping
- Place medium-large container in freezer.
- Mix Cornstarch and 1/4 cup of Milk in bowl with a fork.
- In a saucepan, bring the rest of the Milk and Sugar to a boil over a medium-high heat.
- Whisk Eggs well into the Cornstarch/Milk mixture
- Temper the Eggs by pouring 1/3 of the boiling Milk/Sugar into the Egg mixture in a steady stream with one hand, while slowly stirring with the other hand. Add the Milk/Eggs back into the saucepan with the rest of the Milk then add Irish Cream.
- Boil for ONE MINUTE stirring constantly until mixture is thicken.
- Remove from heat and whisk in Butter and Vanilla.
- Take out container out of freezer and transfer Pastry Cream into it. Place plastic wrap directly on cream and put into refrigerator to chill completely. This normally takes a few hours.
- Preheat oven to 350° and put liners in cupcake pan
- Whisk Flour, Baking Powder, and Salt together
- In a separate mixing bowl, cream Butter and Sugar with an electric mixer for about 4 minutes. Add one Egg at a time then Vanilla just mixing until incorporated. Make sure you scrape down sides of bowl throughout the process.
- Add Flour mixture, Buttermilk and Irish Cream alternately, beginning and ending with flour, mixing until just combined.
- Fill up each liner 3/4 full and bake 16-20 minutes until tops spring back when touched.
- Let cool for 5 minutes in pan and then remove cupcakes from pan.
- *assemble shortly before serving
- Cut a cone shaped hole in each cupcake and fill/frost with Pastry Cream. Smooth filling on cupcake.
- Cupcake can be chilled before serving.
- Sprinkle sugar all over cupcake; must cover the ENTIRE top of the cupcake.
- Use Kitchen Torch to caramelize sugar until melted and golden brown.
- Serve IMMEDIATELY. Caramelized topping will start to melt after 30 minutes.
- If Pastry Cream seems too thick or lumpy run it through a food processor or blender. It should be the consistency of a silky batter.
- The cream can refrigerated up to 3 days and cannot be frozen.