Gluten Free Caramel Creme Brulee Cupcakes

creme brulee 4wpServing  size  12 cupcakes

Prep   30  mins
Cook  1 hour

Total Time:   1 hr 30 mins (but worth it!)

GutenFree Gluten Free     

 

 


These caramel creme brulee cupcakes are so divine!  A decadent vanilla cupcake filled with creme brulee custard and topped with a creamy butter cream caramel frosting.  So delicious!  This is another great gluten free recipe to keep your family humming along.”

 

INGREDIENTS 

Cupcakes

  • 1 1/4 cups Sprouted Root’s Gluten Free Flour Blend, click here for recipe
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1/3 cup gluten free all natural vanilla pudding
  • 1 1/2 tsp. xanthan gum
  • 1 stick butter
  • 1 cup brown sugar
  • 3 large eggs
  • 8 oz. sour cream
  • 1/4 cup butter milk
  • 1 1/2 tsp. vanilla extract

Creme Brulee Filling

  • 1/4 cup sugar
  • 1/2 tsp. vanilla extract
  • 4 large egg yolks slightly beaten
  • 1 1/2 cups heavy cream

Caramel Frosting

  • 8 oz. butter
  • 3 oz. dulce de leche caramel
  • 1 lb. powdered sugar
  • 4 oz. cream cheese
  • If needed add 1 tsp. at a time rice milk, coconut milk, or milk
  • 1/4 tsp. vanilla extract
  • pinch of salt

Sugar

Small Blow Torch

Raspberries for garnish

 

DIRECTIONS

Cupcakes

1.  Preheat oven 350 deg. F.  Line cupcake pan with cupcake tins.

2.  In a small mixing bowl mix together brown rice flour blend, baking soda, salt, pudding, and xanthan gum.  Set aside

3.  Melt the butter on low and add to a large mixing bowl. Add brown sugar and mix until fluffy. Mix eggs in one at a time. Measure sour creme, buttemilk, and vanilla and mix until combined.

4.  Add the flour mixture from the small bowl into the batter and mix until just blended.

5.  Fill cupcake liners 2/3 full with batter and place in oven.  Bake for 30-35 minutes or until done.

Creme Brulee Filling

1.  Preheat oven 325 deg. F.

2.  In a mixing bowl whisk together the sugar, vanilla, eggs, and cream until completely combined, about 2 minutes.

3.  Pour mixture into a baking dish, about 9×9 in size.

4.  Place baking dish in a cookie sheet in the oven and pour about 2 cups water into the bottom of the cookie sheet.

5.  Bake until set, about 30-45 minutes.  Until it does not jiggle when you shake it.

6.  Once baked, pour into a bowl and set in the refrigerator to cool completely.

Caramel Frosting

1.  Melt butter in a pan.  Turn off heat and add caramels, stir until caramels are completely melted.

2.  Add powdered sugar, cream cheese, rice milk, vanilla, and salt, into a mixing bowl and mix until blended.  Add melted butter caramel sauce and mix on medium high until thoroughly mixed and fluffy.  If too stiff add 1 tsp. of milk at a time for the right consistency.

Assembly

1.   Cut out a hole  in each cupcake and fill with creme brulee filling.

2.  Frost the top of each cupcake.

3.  Sprinkle sugar generously on top of each cupcake and torch the sugar with a blowtorch until browned.

4.  Finish with a raspberry placed on top and serve.

 

SproutedFork


Chef Notes:

*

 

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