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1
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.
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2
Cook until the sugar caramelizes and turns an amber color, about 10 minutes, without stirring.
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3
Pour the caramelized sugar into an 8- by 10-inch pan or 10-inch cake pan and let it cool.
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4
In a blender, blend the eggs, cream cheese, condensed milk and evaporated milk.
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5
Blend for about 4 minutes.
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6
Pour the mixture into the pan.
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7
Put the pan inside an 11- by 14-inch pan.
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8
Put water into the larger pan until almost full.
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9
Bake until it sets and has a slight uniform jiggle, about 1 hour.
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10
When done, take the smaller pan out of the larger pan and let it cool.
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11
For the cupcakes: Line cupcake tins with paper liners.
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12
Sift together the flour, baking powder, baking soda and salt.
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13
Cream the butter and granulated sugar with an electric mixer until fluffy and light.
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14
Add the eggs, one at a time beating well between each addition.
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15
Then add the vanilla and mix until fluffy.
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16
Fold in the flour mixture, alternating with the milk.
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17
Do not over mix.
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18
Portion into the prepared cupcake tins.
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19
Bake for about 20 minutes.
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20
For the frosting: Combine the cream cheese, butter, confectioners' sugar and vanilla in a standing mixer or large bowl.
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21
Mix until smooth and spreadable.
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22
To assemble the cupcakes: Cut a hole in the top of each cupcake with an apple corer.
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23
Fill a pastry bag with the flan.
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24
Pipe in enough flan to fill the hole in the cupcake.
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25
Top each cupcake with frosting.
