Saturday, August 07, 2010

Boston Cream Pie Cupcakes

Also known as: The Generic-No-Named-City Cream Pie Cupcakes
Just for my brother-in-law, this recipe has a different name, as he is NOT a fan of Boston.

This recipe was rather easy to bake. Assembly? Not so much. But, I always have a solution for you! And this one makes a very pretty delivery. As you can see from the recipe, this cupcake is supposed to be cream-filled, but the cream WOULD NOT thicken. I attempted to fill the cupcakes, but the cupcakes soaked up the cream because it was really thin.

Prep Time: 5 minutes
Total Time: 30 minutes
Makes: 12 regular cupcakes

2/3 C whole milk
1 C unbleached all-purpose flour
1 tsp baking powder
1/2 tsp salt
4 large eggs
1 1/3 C sugar
2 tsp vanilla extract

1. Preheat oven to 350°.
2. In a medium saucepan, heat the milk on low heat until it's hot, about 150°.
3. Combine flour, baking powder, and salt in a medium bowl and set aside.
4. In a large bowl, beat eggs and sugar until thickened and creamy, about 3 minutes. Stop the mixer and scrape the bowl if necessary.
5. Mix in the vanilla.
6. On a low speed, mix in the flour mixture, until just completely mixed.
7. Mix in the hot milk and mix for about 30 seconds. --- The batter will be thin.
8. Line a cupcake tin with cupcake liners.
9. Fill the cupcake liners with batter up to about 1/2 inch from the top.
10. Bake for 16 minutes, or until an inserted toothpick comes out clean.
11. Cool before filling and frosting.

Prep Time: 5 minutes
Total Time: 2 hours, 15 minutes
Makes: 2 C filling

1 1/2 C whole milk
1/2 C sugar
4 large egg yolks
3 tbsp unbleached all-purpose flour **
1 tsp vanilla extract

** I ended up using about 12 tbsp flour total to thicken the cream. Do not attempt unless you KNOW for a fact the cream is TOO THIN, because refrigerating the cream will thicken it a bit.

1. In a medium saucepan, heat the milk on low heat until it's hot, about 150°.
2. In a medium bowl, whisk the sugar and egg yolks until creamy.
3. Continue whisking and pour the hot milk into the yolk mixture.
4. Pour the egg-milk mixture back into the saucepan, and continue cooking, stirring with a wooden spoon only. 
5. Reduce the heat to low and cook at a gentle boil.
6. Remove the pan from heat and strain the cream through a streamer.
7. Stir in the vanilla.
8. Transfer the cream to a smaller bowl, put plastic wrap on top of the cream, and poke a few holes in the plastic wrap to let the steam escape.
9. Refrigerate for 2 hours. This will help thicken the cream.
10. Use a pastry bag or the Pampered Chef Easy Accent Decorator to fill the cupcakes. --- See the note at the bottom
11. Refrigerate or serve right away and then refrigerate any leftover cupcakes and ingredients.

This recipe tells me to cut out a cone of the cupcake and fill the whole, then replace the cut out cupcake-cone. I didn't do that, I used the decorator to fill the cupcakes, which didn't work so well. So, I put some cream on the plate, unwrapped the cupcake from the liner and placed the cupcake on the cream and served with a fork.

For the frosting, I used this recipe here (use the glaze recipe) which came out fluffier than usual, possible due to the extra chocolate I added (I love chocolate).

Top the cupcakes with glaze after they have been filled with the cream.

No comments:

Post a Comment