BOSTON CREAM PIE CUPCAKES

letstrythese



Secret Recipe Club #2 Amanda's Cookin'

A big thank you to Amanda for making this all possible.  She is our girl! A big congradulation to Amanda for the award she has been given.  You deserve this, you have a excellent blog.

I was assigned to Letstrythese.blogspot.com Vivian, and she is my girl, we both like baking our sweets so I had so many recipes to look at.  What a decision, but I decided on the Boston Cream Pie Cupcakes.  I did things just a little different, I used paper liners and filled the cupcakes with my pastry bag.  Vivian made the cupcakes then cut them in half and spread the filling between the layers.  I was going to do exactly, then I was invited to a graduation party and for transport reason I decided to do a filling inside the cupcake. I forgot to buy the heavy cream when I was at the market.  So I made a different chocolate topping.
I have only one regret, I didn't get a cupcake!  With all the desserts that were at the party, these were gone in no time.  So, Vivian I quess I will have to make these again.  Making cupcakes is never a prolbem for me, I love, love cupcakes.  I was told they were very good.  I am going to join your blog and follow along with you.  And I am interested in the cookie carnival also.  So thank you for all you do and keep baking my friend.   Andi

1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup whole milk
6 tbsp of unsalted butter, softened
3 large eggs
1 tsp vanilla

Preheat oven to 350 degrees.  Line cupcake pan with liners or spray them with Pam spray. 
In a bowl, whisk together the flour, salt, baking powder and salt. Using another bowl add the eggs and sugar and beat until light and creamy, about 5 minutes. Add the dry ingredients and mix. In a small saucepan over low heat,  add the milk and butter and allow the butter to melt. Bring the milk and butter to a boil, add this mixture to the batter bowl while using the mixer on low speed.  Add the vanilla.   Using your cookie scoop, scoop the batter into the liners or directly into the sprayed cupcake tin.

Bake your cupcakes until golden brown, about 15 minutes.  Allow them to cool then remove from the pan and set on a cooling rack.  I got 18 cupcakes.

Filling: 
2 large egg yolks
1/4 cup sugar
2 tbsp plus 1/2 tsp cornstarch
pinch of salt
1 cup whole milk
1 tsp vanilla    (directions said 1/2 tsp, Vivian suggested 1 tsp)

In a small bowl, whisk yolks until smooth.
In a medium saucepan add sugar, cornstartch, and salt and add milk in a slow, steady stream.  Cook and stirring, until mixture begins to bubble and thicken, about 5 minutes. 
Pour 1/3 cup of milk mixture into yolks, whisking constantly.  Return the entire mixture to the saucepan, and cook over medium heat, stirring, until thick, 2-4 minutes. Do not boil.  Stir in vanilla. 

Use can press this vanilla cream through a fine sieve into a bowl, then cover with plastic wrap layed directly on the vanilla cream.  Refrigerate until cold, at least 1 hour, or up to 2 days. 

Chocolate Ganache:

2/3 cup heavy cream
6 ounces of semi-sweet chocolate, finely chopped
1 tbsp light corn syrup
Bring cram to a boil in a small saucepan.  Remove from heat, add the chocolate and corn syrup.  Let standfor 5 minutes.  Whisk until smooth.  Transfer to a bowl, and let cool, stirring often. Use immediately.


Chocolate Icing:      I made this instead of the above Chocolate Ganache.

2 squares of unsweetened chocolate
2 tbsp of butter
1 cup of confectioners' sugar

Using a small saucepan add the chocolate squares along with the butter and melt.  Remove from stove top and add the confectioners' sugar and mix on low speed until thick and all combined.  

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