Day 22: Boston Cream Cupcakes


These were a bitch to make, be prepared.  But if made right they’re pretty good.  The trickiest part is the filling.  Aubrey called it “gak”.  Very fitting.

Cupcakes

  • 1 1/2 flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup sugar
  • 1/2 unsalted butter
  • 2 eggs
  • 1/2 tsp vanilla
  • 1/2 cup milk

Mix together flour, baking powder and salt.

In large bowl mix together sugar, butter, eggs and vanilla until smooth. Whisk in flour mixture and milk until smooth.

Bake at 350 for 20-25 minutes. Remove from pan and let cool completely.

Filling

  • 3 tbsp sugar
  • 2 tbsp cornstarch
  • pinch salt
  • 2 egg yolks
  • 1/2 cup milk
  • 1/4 cup whipping cream plus 3 tbsp
  • 2 tsp unsalted butter
  • 1/2 vanilla

In a heavy saucepan, mix together sugar, cornstarch and salt. Whisk in egg yolks, milk and 1/4 cup cream until smooth.  Bring mixture to a simmer, stirring constantly.  Once it starts to get thick, remove from heat and whisk in butter and vanilla until smooth.

Put the custard in a small bowl. Fill another larger bowl with ice and put the smaller bowl on top. Whisk custard until cooled.  Remove and whisk in remaining cream.  Refrigerate for 30 minutes.

Glaze

  • 1/2 cup semi sweet chocolate
  • 1/3 cup whipping cream

Put the two in the microwave until just melted, about 40 seconds.  Stir until smooth and set aside to cool.

Assembly

Peel the papers off of the cupcakes and slice of the tops just under the heads.

Core out the cupcake and fill with the cooled custard. Replace the top.

Frost with the chocolate glaze.

Refrigerate these bad boys.

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