4.9.11

Boston Cream Pie Cupcakes

Boston cream pie

Its name is 'pie' but actually it is cake. I love Boston cream pie for two reasons: chocolate and pastry cream. Well, that's two out of its three elements already :D The cake is a combination of 3 things: plain vanilla cake + pastry cream filling + chocolate topping.

As many other cupcakes, Boston Cream Pie is originally made as layer cakes. In this version, they are baked into little cuppies.

Boston cream pie

A twist in cupcake version: instead of spreading the cream between cake layers, core cupcakes and fill in the pastry cream. I followed the the recipe from Une Deux Senses, except the cream filling because it's hard for me to find instant French vanilla pudding mix. I used this universal pastry cream recipe from Raymond Blanc instead. Turn out that it tasted fabulous together!! As other sweets with pastry cream, these cupcakes are best to be served chilled. I'll definitely make it again :)

Boston cream pie

= = = = { Recipe } = = = =
BOSTON CREAM PIE CUPCAKES 
Yields: 12 cupcakes

Vanilla Cupcakes:
3/4 stick/ 6 tbsn. unsalted butter
3/4 cups sugar
1 large egg
1 tsp. vanilla
1/4 tsp. salt
1 1/4 tsp. baking powder
1 1/4 cups flour
1/2 + 1/8 cup milk

Custard:*
1 small boxes of french vanilla pudding
1 cup of whole milk ONLY, no substitutions!
1/2 cup of heavy cream
1 tsp. vanilla extract 

{*For me, I follow the recipe in this earlier post }

Whipped ganache frosting:
10 oz. bittersweet chocolate, chopped into small pieces
1 cup heavy cream
Directions 
1. Preheat oven to 180 C / 350 F degree. Line a cupcake tin with liners and set aside. In a bowl whisk together the flour, baking powder and salt. Cream butter and sugar until light and fluffy. Beat in egg, making sure it is well incorporated. Beat in vanilla, add flour in three batches, alternating with milk. DO NOT over beat. Divide batter among cupcake tins and bake for 15 - 20 minutes or until an inserted toothpick comes out clean. Cool completely before frosting.

2. For the custard, whip everything together until pudding has become thick, about 8 - 10 minutes. Once the cupcakes are cool, use the cone method to remove the tops, then fill it in with custard and replace tops.

3. To make the ganache, place the chocolate in a large bowl. Heat the heavy cream on medium high until it comes up to a boil. Remove from heat and immediately pour over the chocolate. Let sit for 2 minutes then stir until completely melted and glossy. To pipe the ganache, allow the ganache to completely cool and set up. When you are able to spoon the ganache and and it can hold its texture it is ready to pipe.

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