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.
May 25, 2012