Take a baked and frosted cupcake, wrap it in puff pastry, bake it again, and you’ve got Cupcakes Wellington (a Cupcake Project original creation). Imagine a steaming hot, flaky croissant with a soft, warm, frosted buttery cake waiting for you inside. Bride 1.0 best described the joy of this eating experience with the following quote: “Every cupcake should be wrapped in puff pastry!”
Baking Cupcakes Wellington couldn’t be easier. Watch, learn, and go try this yourself today. Do not wait!
First, unwrap a cupcake and plop it, frosting side down, on a piece of puff pastry atop a baking sheet. Enjoy the moment. You don’t often get the opportunity to turn a cupcake upside down.
For the detail oriented:
What kind of cupcake should I use?
It’s entirely up to you. Any cupcake would work. However, some frostings work better than others. I used a mango cupcake with dulce de leche frosting and the dulce de leche absorbed a bit into both the cupcake and the inner side of the puff pastry, adding a delicate sweetness to the dessert.
I plan to make Cupcakes Wellington again with a cupcake that has a chocolate ganache frosting – like my Better Than Sex Chocolate Cupcakes (if I wrapped those bad boys in puff pastry, I’d have to call them Better Than Better Than Sex Cupcakes).
I do not recommend using a cupcake with a buttercream frosting, but feel free to experiment.
How much puff pastry should I use?
I used a 5″ x 5″ square of puff pastry for each cupcake. But, trust me, there is no need to break out your ruler. Use as much or as little puff pastry as you’d like – just make sure that you have enough to wrap it completely around the cupcake.
What kind of puff pastry should I use?
At first, I worried that baking the cupcake a second time would dry it out. But, au contraire, the second baking made the cupcakes extra moist.
I’d like to send a special shout out to Free Range Cookie for the idea!