We recently had a Creme Brulee Cupcake and it got me thinking...the icing tasted like a buttercream...not swiss merinque...that had been torched. Is this something you could do with buttercream if the buttercream contains no butter? Does anyone have a recipe that would be similar to this. This cupcake had no filling in it either...just looking for ideas.

Thanks in advance.
C

The recipe I have is a cupcake with creme brulee (baked separately) in the hollowed middle. Just before it leaves your shop, sugar the custard and torch as usual. The sugar will soften some if not served immediately, but the taste is there. I have heard of people topping the cupcake with a shard of sugar candy.