Flan Cupcakes
Total time 2 hr 0 min
Prep 30 min
Cook 1 hr 30 min
Yield: 18 cupcakes
Ingredients
Flan Custard:
1 1/2 cups granulated sugar
4 large eggs
One 8-ounce package cream cheese
One 14-ounce can sweetened condensed milk
One 12-ounce can evaporated milk
Cupcakes:
2 1/2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine salt
1 stick unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 1/4 cup milk
Cream Cheese Frosting:
1 pound cream cheese
2 sticks unsalted butter, at room temperature
3 cups confectioners' sugar
2 teaspoons vanilla extract
Directions
For the flan custard: Preheat the oven to 350 degrees F. In a medium pot over
medium heat, add sugar and 1/2 cup water. Cook until the sugar caramelizes and
turns an amber color, about 10 minutes, without stirring. Pour the caramelized
sugar into an 8- by 10-inch pan or 10-inch cake pan and let it cool.
In a blender, blend the eggs, cream cheese, condensed milk and evaporated milk.
Blend for about 4 minutes.
Pour the mixture into the pan. Put the pan inside an 11- by 14-inch pan. Put
water into the larger pan until almost full. Bake until it sets and has a
slight uniform jiggle, about 1 hour. When done, take the smaller pan out of the
larger pan and let it cool.
For the cupcakes: Line cupcake tins with paper liners. Sift together the flour,
baking powder, baking soda and salt.
Cream the butter and granulated sugar with an electric mixer until fluffy and
light. Add the eggs, one at a time beating well between each addition. Then add
the vanilla and mix until fluffy. Fold in the flour mixture, alternating with
the milk. Do not over mix. Portion into the prepared cupcake tins. Bake for
about 20 minutes.
For the frosting: Combine the cream cheese, butter, confectioners' sugar and
vanilla in a standing mixer or large bowl. Mix until smooth and spreadable.
To assemble the cupcakes: Cut a hole in the top of each cupcake with an apple
corer. Fill a pastry bag with the flan. Pipe in enough flan to fill the hole in
the cupcake. Top each cupcake with frosting.
Notes
A viewer or guest of the show, who may not be a professional cook, provided
this recipe. The Food Network Kitchens chefs have not tested this recipe and
therefore, we cannot make representation as to the results.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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