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Friday, January 28, 2011

Boston Cream Cupcakes.

 Last week I bought the ingredients to make boston cream cupcakes. I told myself I was going to make them a few times, but then thought about the work involved and was just like, eh, I'll do em' another day. Yesterday I finally made them! It was a little tedious...and you have to make them when you have time to allow everything to cool for a while, and then go back and work on them some more. I am actually going to share a recipe for once, ha.

So, I started out by making the actual cupcakes.

  • Cupcakes
  • 2 1/2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp each baking powder and salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 1/4 cups sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 cup buttermilk
    1. 1. Cupcakes: Heat oven to 350ºF. Line 18 muffin cups with paper liners. 

      2. In a bowl, whisk flour, baking soda, baking powder and salt until blended.

      3. Beat butter and sugar in a large bowl with electric mixer until light and fluffy, about 2 minutes. Add eggs, one at a time, until well blended. Beat in vanilla extract. 

      4. With mixer on low speed, alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture, until just blended. 

      5. Spoon about 1/4 cup batter into each muffin cup. Bake 18 to 20 minutes until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack to cool completely. 

      Next I made the filling... I DID cheat with the filling, because it was my first time using this recipe and I didn't want to go through all the work, and mess up the custard filling....that would have really pissed me off...SO, I cheated and used vanilla pudding. Next time, I will for sure use a real custard filling, and I can't even imagine how much more delicious they will be!

      • Filling
      • 1 package (3 oz) cook & serve vanilla pudding
      • 1 1/4 cups milk
      • 1/2 tsp vanilla extract

        6. Filling: Prepare pudding as package directs, using 1 1/4 cups milk. Remove from heat and stir in vanilla. Scrape into a bowl; cover surface directly with plastic wrap and refrigerate until cold. 

        • Chocolate Glaze
        • 8 oz semisweet chocolate, chopped
        • 1/3 cup each sugar and water
        • 3 Tbsp unsalted butter, softened

          7. Glaze: Place chocolate, sugar and water in a small saucepan over low heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from heat; stir in butter until it melts and mixture is smooth. Let cool. 

            Next was the glaze..I can't stress ENOUGH that you really have to WAITTTT for it to cool....the first few I didn't and they ended up looking like this:

            To assemble, I cut into the cupcakes and hollowed them out, filled with filling, then stuck just the top of the cupcake back on.

            After the glaze cool completely! CAREFULLY AND SLOWLY add the glaze on top!


            1 comment:

            1. I love that this is what you're up to these days!
              These look really good. We are gluten free for the most part, but I could just sub the flour. I never thought to make Boston Cream pies cupcake style, thank you for sharing! Your cupcakes look great!