BOSTON CREME CUPCAKES RECIPES
BOSTON CREAM CUPCAKES RECIPE: HOW TO MAKE IT
Boston cream cupcakes have been my favorite bakery treat since I was a child, so I put together this easy-to-make version. —Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut a small hole in the corner of a pastry bag; insert a small tip. Fill with pudding. Push the tip through the top to fill each cupcake., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes. Spoon over cupcakes. Let stand until set. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 283 calories, FatContent 15g fat (7g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 204mg sodium, CarbohydrateContent 34g carbohydrate (20g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
BOSTON CREAM CUPCAKES RECIPE - FOOD.COM
Cupcakes are coming into their own. Here in California, many new brides are choosing wedding cakes composed of intricate arrangements of hundreds of cupcakes! This especially delicious little morsel comes courtesy of Elizabeth Falkner, pastry chef-owner of Citizen Cupcake in San Francisco and was published recently in the local paper.
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 20-24 serving(s)
Number Of Ingredients 21
Steps:
- To make cupcakes: Preheat oven to 350°F.
- Cream butter and sugar together with an electric mixer; add vanilla and eggs.
- Sift dry ingredients together and add in 3 stages, alternating with the buttermilk.
- Line muffin pans with paper liners.
- Fill each about three-quarters full with batter.
- Bake 15-20 minutes.
- To make pastry cream: Bring milk just to boil in medium saucepan.
- Whisk egg yolks, sugar and cornstarch together in a bowl.
- Stir just a little of the hot milk into the egg mixture to equalize the temperatures.
- Add a little more hot milk to the egg mixture and stir well again.
- Then add all of the hot milk and stir.
- Return mixture to saucepan; whisk over low heat constantly until mixture becomes thick.
- Pour pastry cream into clean bowl and whisk in vanilla.
- Whisk in butter 1 ounce at a time until smooth.
- Cover surface with plastic wrap and chill until cool.
- Fold whipped cream into chilled pastry cream.
- To make chocolate glaze: Bring cream and corn syrup to boil.
- Pour hot cream over chopped chocolate in a medium bowl.
- Let hot cream sit on the chocolate for about 5 minutes.
- Stir until chocolate is dissolved and smooth.
- Stir in butter.
- To assemble: Fill pastry bag with pastry cream; poke tip of pastry bag into top of each cupcake and inject each with some pastry cream.
- OR slice each cupcake in half horizontally and spread some pastry cream in between layers.
- OR remove a cone-shaped section from center of cupcake, fill hole with pastry cream and then replace cake piece.
- Drizzle chocolate glaze over top of each cupcake.
Nutrition Facts : Calories 350.2, FatContent 23.5, SaturatedFatContent 14.3, CholesterolContent 128.4, SodiumContent 129.4, CarbohydrateContent 31.8, FiberContent 0.3, SugarContent 19.3, ProteinContent 4
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