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Creme brûlée cupcake

The cupcake was so fluffy and tasty! All egg whites, no eggs. It uses the reverse creaming method, which makes the batter have the best texture. Cross between a regular cupcake and angel food cake. I used chilled creme brûlée spooned on top of the cupcake as the frosting. I baked the creme in a baking dish, then chilled. I used a big spoon to scoop out the creme brûlée and placed it upside down on the cupcake. I used the raw sugar and my new torch to brûlée the top. The creme brûlée as frosting idea came from the Cupcake Project blog.





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