BOSTON CREAM PIE CUPCAKES
I find pastry cream to be plenty less intimidating in recent times. I now realize that cornstarch and the egg yolks are what virtually thickens the cream and that I’ve made pastry cream more times than i can remember. It’s clearly quite easy to make and pretty delicious.
Of direction my vintage self is rolling her eyes at my modern self for calling it “smooth.” The pastry cream sits inside the center of one in all my favored vanilla cupcakes. It’s mild, moist and has awesome vanilla flavor. Like many cupcake recipes you’ll discover on here, making them starts with creaming the butter and sugar. I'm able to say it again and again – make certain to completely cream the butter and sugar. This guarantees a fluffy cupcake. Don’t bypass it!
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| BOSTON CREAM PIE CUPCAKES |
The cupcake is crowned with the most scrumptious chocolate ganache. It has a bit corn syrup delivered to it to keep the ganache searching glossy and fresh. As soon as the ganache is made, it’s set within the fridge to get company, then can be piped onto the cupcakes. Even though roses aren’t notable manly – and those were technically for a man – I determined to go together with the roses on top for these cupcakes. They may be just so quite!
And honestly, there had been no court cases. best happy moans as they ate the cupcakes. In fact, some of them are going to be quite satisfied to ultimately see the recipe at the weblog that allows you to make them at home.
These cupcakes simply are scrumptious. Fairly light and a a laugh blend of flavor and texture. I assume, after five years, I’ve in the end redeemed myself.
INGREDIENTS :
VANILLA CUPCAKES:
- 6 tbsp (84g), unsalted butter, room temperature (I use Challenge Butter)
- 3/4 cups (155g) sugar
- 6 tbsp (86g) sour cream, room temperature
- 2 tsp (10ml) vanilla extract
- 3 large egg whites, room temperature
- 1 1/4 cups (163g) all purpose flour
- 2 tsp (8g) baking powder
- ¼ tsp salt
- 6 tbsp (90ml) milk, room temperature
- 2 tbsp (30ml) water, room temperature
PASTRY CREAM FILLING:
- 2 egg yolks
- 6 tbsp (78g) sugar
- 1 1/2 tbsp cornstarch
- 1 cup + 2 tbsp (270ml) milk
- 1 tbsp (14g) salted butter
- 1 tsp vanilla extract
CHOCOLATE GANACHE:
- 12 oz (338g) semi sweet chocolate chips
- 2 tbsp (30ml) light corn syrup
- 3/4 cup + 2 tbsp (210ml) heavy whipping cream
INSTRUCTIONS :
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
- In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
- Add sour cream and vanilla extract and mix until well combined.
- Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
- Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
- Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
- While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
- Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
- Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
- Reduce heat to medium and simmer for 2 minutes. Remove from heat.
- Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.
- Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
- Remove from heat and add butter and vanilla extract. Stir until smooth, then set aside While the cupcakes and cream are cooling, make the chocolate ganache. Put the chocolate chips and corn syrup in a large bowl.
- Bring the heavy cream to a boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth.
- Place the chocolate ganache in the fridge until completely cool and firm, 1-2 hours.
- Once everything is cooled and ready, cut out the centers of the cupcakes. I use a cupcake corer, but a knife would work as well.
- Divide the pastry cream between the cupcakes and fill in the centers.
- Top the cupcakes with the chocolate ganache. I used Ateco tip 844 (Wilton 2D or 1M would work as well) to pipe roses on top. To make the roses, start the piping in the center then create a swirl moving outward. Complete 2-3 rotations until the cupcake is covered, then release pressure and pull the piping bag away.
- Refrigerate cupcakes until ready to serve. Cupcakes are best for 2-3 days.
