Monday, 2 June 2008

Boston Creme Pie Cupcakes

Ok so Boston Creme Pie Cupcakes won the poll, I was pretty pleased as Ive been wanting to try and make a Boston Creme Pie for a while now but have never got round to it and didn't know who would end up eating it all. So cupcake form was excellent..although I must say I have been having a bit of a peanut butter fix at the moment so wouldnt have been too upset if that one had won :P.
They turned out delicious the vanilla sponge is light and fluffy and the confectioners custard is to die for, its so yummy and you have to stop yourself from spooning it into your mouth!! Even the chocolate ganache, made with dark chocolate, that my mum usually isnt too fussed about, she said was delicious! So I think all around they were a hit! Although my dad kept forgeting the name of them, since he hadn't heard of them beforehand with them being an American cake!!

Ingredients Needed

Mixing the cake batter

Pouring into cupcake liners

Cupcakes out of the oven

Confectioners custard cooling in bowl

Coning centre of cupcakes out

Filling cupcajes with cooled confectioners custard

Making the chocolate ganache

Boston Creme Pie YUM!

Boston Creme Pie Cupcake

Makes 12

Vanilla Cupcakes
115g unsalted butter, room temperature
130g granulated white sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
210g plain flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
60ml milk

1. Preheat the oven to 175degrees centigrade and line muffin tin with muffin/cupcake liners.
2. Cream the butter and the sugar in a large bowl until light and fluffy, this should take about 3-5 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
3. In a separate bowl combine the flour, baking powder and salt together. Add to the butter and egg mixture, alternating with the milk. Beat until just combined.
4. Fill liners about 3/4 full and bake for about 18-20minutes or until a toothpick is inserted into the centre and comes out clean. Allow to cool for 5 minutes in tin and then turn out onto a wire rack.

Confectioners Custard

37g granulated white sugar
2 tablespoons cornstarch
pinch salt
2 egg yolks
125ml milk
50ml whipping cream + 3 tablespoons
2 tablespoons butter
1/2 teaspoon vanilla extract

1. In a saucepan, mix sugar, cornstarch and salt together. Whisk in egg yolks, milk and the 50ml cream until smooth. Bring mixture to a simmer over a medium heat. Whisking continuously.
2. Once mixture is at a simmer and begins to thicken, remove from heat but continue whisking until very thick. Once off the heat add the butter, small chunks at a time, and then the vanilla extract until smooth.
3. Transfer custard into a small bowl and whisk until cool, whisk in remaining 3 tablespoons cream. Plance clingfilm on the surface of the custard and refridgerate until chilled, about 30 minutes.
4. Once cooled, cone out the centre of each cupcake, fill with confectioners custard, cut off excess cake and top, to leave a flat surface ready to be coated with chocolate ganache.

Chocolate Ganache

200g dark chocolate, melted
125ml whipping cream

1. Melt the dark chocolate in a heat proof bowl either in a microwave or over a double boiler.
2. Boil cream in a pan and remove from heat.
3. Stir in melted chocolate and stir until blended and thickened, place in fridge and allow to cool.
4. Spread onto cooled cakes.


maryeb said...

Oh, I can't wait to try these. They look divine! Thanks so much for the recipe.

giz said...

I just took 24 cupcakes out of the oven - now you're making me think about making even more. Ack.

giz said...

Thanks for stopping by the blog - re red velvet - I think I like them better as cupcakes - dense cake but big WOW when it gets served.

Sophie said...

I admit, I originally voted for the apple ones (I'm addicted to apples :P) but these have my mouth watering...I wish I could press a button on my screen and have one of these lovely morsels of heaven appear on my desk. YUM!

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