Use blueberry caramel as a drizzle on top of cupcakes and place a bleu cheese brulee as garnish on top. Using a round tip and pastry bag, ice each cupcake with blue agave icing, encasing the generous amount of Devonshire cream, creating a combination of shells on top. Generously fill each cupcake with the bleu Devonshire cream. To assemble: Core each cupcake and drizzle a teaspoon of the blueberry caramel into the core. Using a blow torch, quickly brulee the tops of each bleu cheese crumble. Remove from the freezer, and, working on a metal surface, generously cover with sugar. Continue to mix until evenly distributed and smooth.įor the bleu cheese brulee: Place the bleu cheese crumbles into the freezer for about 10 minutes. Once thoroughly combined, slowly add the blue agave nectar. Fold in the bleu cheese crumbles.įor the blue agave icing: Mix together the butter, powdered sugar and salt with the paddle attachment in an electric mixer. Continue to mix until evenly distributed and fluffy. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. Use a 24 socket cupcake pan and line with paper liners. Once thoroughly combined, slowly add the heavy cream. For the cupcakes: Preheat the oven to 350 degrees F. Use damp hands to press each portion gently into a loose patty. Using a ½ cup measuring cup, divide the crab mixture into 6 equal portions. Spray a baking sheet with nonstick spray. Refrigerate the crab mixture for 30 minutes to help it firm up.
#BLUE CRAB CUPCAKES CRACKER#
Continue to cook together until smooth.įor the blue Devonshire cream: Mix together the cream cheese with the granulated sugar and salt with the paddle attachment in an electric mixer. Stir in the cracker crumbs until fully incorporated, then fold in the fold in the crab meat. Slowly add the blueberry puree, lemon juice and salt.
Remove from the pans and cool the cakes completely on wire racks, about 30 minutes.įor the blueberry caramel: Heat together the sugar and 1/4 cup water, cooking until a medium caramel stage. Cool the cakes in the pans for 10 minutes. Divide the batter evenly into the prepared cupcake liners and bake on the center rack until a cake tester inserted into the center of each cake comes out clean, 20 to 25 minutes. In two separate additions, add the liquid mixture to the batter, beating for 30 seconds after each addition, alternating with the dry ingredients, ending with the dry ingredients. Mix for 1 minute, scraping the sides of the bowl occasionally. Add the eggs and egg yolks and beat on low speed until all the ingredients are smooth and blended.ĭecrease the speed of the mixer to slow and add one-fourth of the dry ingredients. In a large bowl of an electric stand mixer using a paddle attachment, combine the butter and granulated sugar, mixing until blended. In a liquid measure, mix together the blueberry puree and buttermilk. For the cupcakes: Preheat the oven to 350 degrees F.
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