Flan Cupcakes Recipes

FLAN CUPAKES

Steps:

• Preheat oven to 325 degrees Farenheit. Grease muffin tins with oil or shortening. Heat the 2 cups of sugar over medium heat in a saucepan until it liquifies into caramel. Stir it often so it does not burn. When liquid, pour into prepared muffin tin.
• Grease muffin tins with oil or shortening
• Heat the 2 cups of sugar over medium heat in a saucepan until it liquifieshow lo into caramel. Stir it often so it does not burn. When liquid, pour into prepared muffin tin.

FLAN CUPCAKES

Steps:

• Pre-heat oven to 350F. Line a 12-cupcake pan with cupcake liners or grease it with butter and flour.
• Sift flour, cocoa powder, sugar, baking soda, baking powder, espresso powder, and salt together in a large bowl.
• In another bowl, mix coffee, vinegar, vanilla and oil. Pour dry mixture over wet ingredients. Whisk briefly, until incorporated. Be careful not to overmix. As soon as you see no more streaks of dry mixture, stop whisking.
• Distribute batter evenly in cupcake pans.
• Bake for 15-20 minutes.
• Remove and let it cool.
• Melt butter, brown sugar, and 2 tablespoons of heavy cream in a small saucepan.
• Once mixtures comes to a boil, turn the heat down and stir, while cooking, for about 2 minutes, until sugar is dissolved.
• Remove from the heat. Let mixture cool down for about 20-30 minutes. Transfer it to a mixer bowl.
• Add powdered sugar, and 2 more tablespoons of heavy cream to the caramel. Mix on low, and then cream mixture on medium high speed.
• Add the remaining heavy cream if the mixture is too stiff.
• Pipe frosting on top of cupcakes. With a spatula, carefully remove mini flan from the pan, and place it on top of the cupcake.

CHOCOLATE FLAN CAKE

Steps:

• Heat oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube of pan to prevent cake from baking over top. Pour caramel topping into prepared pan.
• Prepare cake mix according to package directions using the water, oil and eggs. Pour evenly over caramel topping.
• Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter. NOTE: While baking, the cake rises and the milk mixture goes to the bottom.
• Coat piece of foil with no-stick cooking spray. Cover pan, coated side down, tightly with foil. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.
• Bake 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.

CHOCOFLAN

Steps:

• Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. Pour and spread caramel topping in bottom of pan.
• In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
• In blender, place Flan ingredients. Cover; blend on high speed about 20 seconds or until smooth. Slowly pour mixture evenly over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.) Spray piece of foil with cooking spray, and place sprayed side down over top of pan; cover tightly.
• Place cake pan in large roasting pan; add 1 inch of hot water to roasting pan.
• Bake 1 hour 20 minutes to ensure cake AND flan layer bake completely (toothpick inserted in center of cake will come out clean). Remove cake pan from water bath to cooling rack; remove foil. Cool at room temperature 1 hour. Refrigerate in pan, uncovered, 2 hours.
• Remove from refrigerator; run thin metal spatula around outer and inside edges of pan to loosen cake. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Spoon any remaining caramel from pan over top of cake. Store loosely covered in refrigerator.