Caramel BarsAdvanced Recipe

INGREDIENTS2

cup

Magnolia ALL-PURPOSE FLOUR

1cup

powdered milk

1cup

sugar

1 1/2

cup

MAGNOLIA GOLD BUTTER, softened

6pc

egg yolks

1 1/2

cup

condensed milk

1/2cup

cashew nuts

PROCEDURE

Preheat oven to 325°F. Line with Glad Cook and Bake Paper 1 piece 12“ x 16“ x 1“. Set aside.Sift flour and powdered milk 3 times. Set aside Cream sugar and butter for 5 minutes at medium speed. Add egg yolks one at a time beating well after each addition. Add condensed milk. At low speed, add flour and powdered milk mixture. Fold in nuts. Pour mixture into the prepared pan. Bake for 35 to 40 minutes or until golden brown in color. Cool on wire racks. Cut into bars.

CRÈME BRULEE CUPCAKES Ingredients

For the Cupcakes1 1/2 cups all-purpose flour 3/4 teaspoons baking powder 1/4 teaspoon salt 6 tablespoons unsalted butter, room temperature 3/4 cups sugar 2 large eggs 1 teaspoons pure vanilla extract 1/2 cup plus 2 T buttermilk

For the Pastry Cream1 pint whole milk (2 cups) 6 T cornstarch 1/2 cup sugar 1 egg 4 egg yolks 2 oz butter 2 tsp vanilla extract (or a whole pod) pinch of salt *sugar for topping

Instructions

For the cupcakes:

Preheat oven to 350 degrees. Line cupcake pans with liners; set aside.

In a medium bowl, whisk together flour, baking powder, and salt. In a larger mixing bowl, cream together butter and sugar with an electric mixer until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla.

Add flour mixture and buttermilk alternately, beginning and ending with flour, mixing until just combined after each addition. Scrape down sides and bottom of the bowl- making sure there are no streaks of flour.

Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes. Transfer to a wire rack; let cool for 5 minutes- then take cupcakes out of the pan and cool the rest of the way on a wire rack.

For the Pastry Cream: In a medium-sized bowl, dissolve the cornstarch in

¼ cup of the milk and set aside.Combine the rest of the milk with sugar in a small

saucepan over medium-high heat and bring to a boil.

Whisk eggs into the milk/cornstarch mixture until smooth.

Temper the eggs by pouring 1/3 of the boiling milk into the egg mixture in a steady stream with one hand, while gently stirring with the other hand. When mixed together add the milk/eggs back to the saucepan with the rest of the milk.

Boil for one minute stirring constantly until mixture

is thick, bubbly, and able to coat the back of a wooden spoon.

Remove from the heat and whisk in butter and vanilla.

Transfer to a cold container, press some plastic wrap directly on the cream and chill completely before using in the cupcakes.

To assemble: Use a paring knife to make a cone shaped hole in

the center of each cupcake. Use a spoon or piping bag to fill and frost each cupcake with pastry cream.

Cupcakes can be chilled at this stage until right before serving, when ready- sprinkle the sugar generously over every inch of the pastry cream (more sugar than you think is needed to create that crispy layer.), use a kitchen torch to caramelize the sugar until golden brown and melted.

Serve immediately. 

Ingredient ListPrint Recipe

For the cupcakes:1  1/2 sticks unsalted butter, room temperature1  1/2 cups granulated sugar3 eggs2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt

2 teaspoons vanilla2  3/4 cups unbleached all-purpose flour1  1/3 cups whole milkFor the crème brulee:• 2  3.7 ounce boxes of Dr. Oetker’s Creme Brulee mix• 2 cups cold whole milk2 cups cold whipping cream

InstructionsServings: about 18 cupcakes

First, bake the cupcakes. Pre-heat the oven to 350 degrees (F). Using a stand or hand mixer, cream together the butter and sugar until well combined. Beat in the eggs, one at a time, and then the baking soda, baking powder, vanilla, and salt. Stop the mixer and scrape down the sides, to ensure everything is getting mixed up really well. With the mixer on low speed, add the flour and the milk, alternating between the two ingredients. Beat just until the mixture is smooth.

Pour your cupcake batter into your paper-lined cupcake tins so they’re 3/4 of the way full. Bake for about 22-25 minutes until the cake is set and starting to turn golden brown on the edges. It will spring back up when you gently press your finger into the top of it. Allow the cupcakes to cool in the cupcake tin for at least 10 minutes before transferring to a wire rack to finish cooling.

Allow the cupcakes to cool for at least 30 minutes (you can stick them in the refrigerator to speed them up), then use a small, round cookie cutter, melon baller, or spoon to scoop out

the center of each cupcake, leaving about an inch border all the way around (take care not to tear all the way through the cupcake to the wrapper). Set the cupcakes aside. (Save the crumbs for cake pops or eat them or feed them to birds or throw them in the air as really sweet confetti.)

Next, make the creme brulee according to box directions. When the creme brulee is finished cooking on the stovetop, carefully and quickly (it starts to thicken up fast), pour the mixture into the cupcakes, until they’re full, but not overflowing. Allow the cupcakes to sit at room temperature for about an hour, then refrigerate for another hour, or until ready to serve.

Just before serving, sprinkle a generous pinch of caramelizing sugar over the cupcakes and stick the under your oven’s broiler for about 3 minutes, or until the sugar has melted. You could also use a culinary torch, which is a lot of fun.