Saturday, June 25, 2011

Boston Cream Pie Cupcakes

When I heard that this month's Have the Cake challenge was going to be Boston cream pie I knew exactly what to make, Martha Stewart's Boston Cream Cupcakes. Cupcakes just always seem to fit the bill for me... I mean, who doesn't like cupcakes??? they turned out yummy and were just the right size for this rich dessert. 
The recipe for her cupcakes can be found here on her website.   If there were to be any changes I would make in her recipe it would be to add more vanilla into the cream.  Using an actual vanilla bean or vanilla bean paste would have put this recipe over the top! There were some cupcakes left over and when I took them out of the fridge the next day, they were even better!
Be sure to check out the Have the Cake website to see all the Boston Cream Pie entries.

Boston Cream Pie Cupcakes
by martha stewart
1 1/2 cups all-purpose flour, plus more for tins
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
    • 3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
    • 3 large eggs
    • 1 cup sugar
    • 1 teaspoon vanilla extract
    •      Directions:
    For cupcakes: Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
  • Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
  • Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
  • Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.

Vanilla Cream
  • 2 large egg yolks
  • 1/4 cup sugar
  • 2 tablespoons plus 1/2 teaspoon cornstarch
  • Pinch of salt
  • 1 cup whole milk
  • 1/2 teaspoon pure vanilla extract
  •      Directions:
  • Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
  • Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla
  • Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.

  • Chocolate Ganache
    • 2/3 cup heavy cream
    • 6 ounces semisweet chocolate, finely chopped
    • 1 tablespoon light corn syrup
    •      Directions
    • Bring cream to a boil in a small saucepan.Remove from heat, and add chocolateand corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.

1 comment:

  1. Your wonderful cupcakes have been posted by the wednesday baker. Thank you Vivian
    Go check it out............