Boston Cream Pie Cupcakes
From tuilelaith 7 years agoIngredients
- For the Cake shopping list
- 12 tablespoons unsalted butter, softened shopping list
- 1 cup sugar shopping list
- 2 teaspoons vanilla shopping list
- 3 eggs shopping list
- 1½ cups flour shopping list
- 2 teaspoons baking powder shopping list
- ½ teaspoon salt shopping list
- ⅔ cup buttermilk shopping list
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- For the filling shopping list
- 3 egg yolks shopping list
- 3 cups milk shopping list
- ½ cup sugar shopping list
- ⅓ cup cornstarch shopping list
- ¼ teaspoon salt shopping list
- 1 teaspoon vanilla shopping list
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- For the Ganache shopping list
- Use the Ganache recipe here, omitting the raspberry preserves. shopping list
- http://www.thegraciouswife.com/raspberry-ganache-thumbprints-christmas-cookies-recipes/ shopping list
- Raspberry Ganache shopping list
- ¾ cup heavy cream shopping list
- 6 tablespoons butter, cut into pieces shopping list
- 9 ounces semi-sweet baking chocolate, coarsely chopped shopping list
- ¼ raspberry preserves shopping list
How to make it
- For the cake:
- In a large mixing bowl cream together the butter and sugar.
- Add vanilla and beat again.
- Add eggs, one at a time, beating well after each addition.
- Mix together flour, baking powder and salt in a separate bowl.
- Alternate adding flour mixture and buttermilk to the creamed mixture in 3 batches, beginning and ending with the dry ingredients.
- Beat after each addition, just until combined.
- Line a lightly greased muffin pan with cupcake liners and fill each liner ¾ of the way full.
- Bake in a 350° oven for 18-25 minutes, or until a toothpick comes out clean.
- Allow to cool completely
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- For the Filling:
- In a medium bowl, beat egg yolks well.
- Gradually stir in milk until well blended.
- In a large, heavy saucepan over medium-low heat, mix together sugar, cornstarch, and salt.
- Gradually add in milk mixture, stirring well to prevent lumps.
- Continue cooking over medium-low heat, stirring constantly until mixture reaches a low boil (about 20 minutes).
- Allow to boil, still stirring for 1 MINUTE. Then immediately remove from heat.
- Set pot in a large bowl of ice water, still stirring.
- When mixture has cooled a bit, stir in vanilla.
- Place a piece of plastic wrap directly on filling to prevent a skin from forming and place in refrigerator until ready to use.
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- To assemble the cupcakes:
- When the cupcakes are cooled completely, transfer pastry cream filling to a piping bag with filling tip attached.
- Fill each cupcake with pastry cream and set aside.
- Prepare the Ganache frosting using this recipe and omitting the raspberry preserves.
- Dip each cupcake into the finished Ganache.
- Allow 30 minutes to an hour for the ganache to set.
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- For the Raspberry Ganache
- Heat cream and butter in a small saucepan until the butter melts and the cream starts to boil, stirring often.
- Place chocolate in a food processor and process until it's finely chopped.
- Gradually add the hot cream and process until the mixture is smooth.
- Add the raspberry preserves and process until it's well mixed.
- Now we can add the ganache to the cookies. You can spoon it in. Or you can do what I did and place it in a baggy, seal it, and cut off a small corner to squeeze into the cookies, for a much neater experience.
- Top with fresh raspberries, if desired.
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