Caramel Pudding Flan Cupcakes

Ingredients:

Flan

• 1.5 cups granulated sugar
• 4 large eggs
• 250 g of cream cheese
• 400 gr. condensed milk with sugar
• 340 gr. sweetened condensed milk

Cupcakes

• 2.5 tbsp. confectionery flour (replace 5 tablespoons of regular flour with starch)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 110 g of butter at room temperature
• 1.5 cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 and 1/4 cups milk

Cream cheese frosting

• 450 g cream cheese
• 220 g of butter at room temperature
• 3 cups powdered sugar
• 2 tsp vanilla extract

Preparation:

1. For the flan: Preheat the oven to 180°C (350°F). Place a medium saucepan over medium heat, add the sugar, and 1/2 cup of water. Cook for about 10 minutes, without stirring, until the sugar caramelizes and turns an amber color. Pour the caramelized sugar into a 25x20cm (9x8in) or 25cm (9in) baking dish and let it cool.
2. In a blender, combine the eggs, cream cheese, condensed milk, and sweetened condensed milk. Blend for 4 minutes.
3. Pour the mixture into the pan. Place the pan inside another 35x28 cm pan. Fill the larger pan with water. Bake for about 1 hour, until the mixture is firm and wobbly. When the flan is done, remove the smaller pan from the larger one and let it cool.
4. For cupcakes: Place paper cupcake liners into cupcake tins. Sift together flour, baking powder, baking soda, and salt.
5. Beat the butter and granulated sugar with a mixer until light and fluffy. Add the eggs one at a time, beating thoroughly after each addition. Then add the vanilla extract and mix until fluffy. Fold in the flour mixture and milk, alternating. Do not overbeat. Spoon the batter into the prepared cupcake pans. Bake for about 20 minutes.
6. For the cream: Combine the cream cheese, butter, powdered sugar, and vanilla extract in the bowl of a stand mixer or a large bowl. Beat with a mixer until smooth and pasty.
7. Assemble the cupcakes: Use an apple corer to make a hole in the top of each cupcake. Place the flan in a pastry bag. Pipe enough flan to fill the hole in the cupcake. Cover each cupcake with frosting.