Flan Cupcakes Recipes

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.

Steps:

• 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.