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Home Beef Rice

Boston Cream Pie Cupcakes Recipe

Ingredients

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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The Cook

tuilelaith Columbia, MO

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