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The making of our Crème Brûlée Cupcake Daily Special
April 26, 2012
Blowtorch at the ready? Let’s just say, we had a lot of fun making our cupcake interpretation of this classic French dessert!
Every bit as dazzlingly delicious as the famous sugar-sprinkled sweet, the Crème Brûlée Cupcake recipe from our International Desserts Daily Specials range is one recipe our bakers can’t wait to make. With a crisp, lightly brûléed layer of brown sugar on the top, the most satisfying stage of preparation is the last stage – getting to fire up the blowtorch and turn it onto the cupcake!
Available in stores only on Thursdays, this dèlicieux creation has understandably been creating quite a stir. One question Hummingbird staff often get asked is, ‘Do you make it just like a real crème brûlée?’ The answer, of course, is yes! And just to prove we’re as good as our word, we were given a quick tutorial in how to transform a vanilla cupcake from simple to spectacular by our Soho bakers…
Step One: The cupcakes are chilled, just like a crème brûlée. This prevents all that lovely custard from melting under the heat.
Step Two: The cupcakes are liberally sprinkled with demerara sugar. Using brown sugar rather than white sugar adds an extra depth of caramel flavour and gives a rich, golden colour.
Step Three: It’s blowtorch time! Used with care, the flame of a cook’s blowtorch is lightly passed over the top of the cupcake for just a few seconds until the sugar has been scorched. Once melted, the sugar begins to caramelise and turn crisp giving the Crème Brûlée Cupcake its famous topping.
Step Four: Et voilà! C’est tout!
All our International Desserts Daily Specials cupcakes (gorgeous recipes from around the globe – think Key Lime Pie, Panettone, Eton Mess, Tiramisu and more!) are available to order by the batch in store and online any day of the week. Just visit our website to order here.
This range is limited edition and only available until 31st May – don’t miss it!
Posted in: New Ranges