Boston cream pie cupcakes full#
Boston cream pie cupcakes free#

Add the milk and vanilla, increase the speed to medium, and mix until the batter is light, fluffy and free of lumps.įill the lined muffin cups three-quarters full, being careful not to overfill. Add the eggs, 1 at time, and mix until fully combined. Add the butter, 1 piece at a time, and combine until the mixture resembles coarse sand. In the bowl of a stand mixer, combine the flour, baking powder, salt, and sugar on low speed. Line a standard muffin pan with paper baking cups and set aside. Transfer the pastry cream to a small bowl and refrigerate, with plastic wrap pressed flush against its surface, until cold and set, at least 2 hours or up to 2 days.Īdjust an oven rack to the middle position and heat the oven to 350 degrees. Off the heat, whisk in the butter and vanilla. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy.

Boston cream pie cupcakes full#

When the cream reaches a full simmer, slowly whisk it into the yolk mixture. Add the cornstarch and whisk the mixture is pale yellow and thick. Meanwhile, whisk the yolks, sugar, and salt together in a medium bowl. As a result of this reverse-creaming method, you'll have a tender crumb cake that can hold it's own up to the creamy pastry cream.Ģ tablespoons unsalted butter, cold & cut into 2 piecesġ 1/2 sticks (12 tablespoons) unsalted butter, softened but slightly cool, cut into 12 piecesīring the cream to a simmer in a medium saucepan over medium heat, stirring occasionally. To pull the batter together, eggs, milk and vanilla join in. Flour, baking powder, salt and sugar are combined first and butter is slowly introduced to create coarse crumbs. When making these cupcakes, the reverse is done. For one, most cakes start out by creaming butter and sugar together, followed by adding the liquid ingredients and then the dry ingredients. I'm not going to lie, these are time consuming to make, but they are definitely worth the effort! The recipe will open your eyes up to some different techniques so you'll definitely learn something and eat your cake too. Tender cake filled with sweet pastry cream is crowned with a rich chocolate ganache. These Boston Cream Pie Cupcakes are a delicious example. When it comes to cupcakes, pretty much any cake can be adapted in cupcake form. It's not exactly a pie but rather a cake.

especially when the sky's the limit for cupcake flavors! Take for instance Boston Cream Pie. Article first published as Boston Cream Pie Cupcakes on Blogcritics.Ĭupcakes are still quite the trend, aren't they? Well, I don't think this trend is ending anytime soon.