Baking: Boston Cream Cupcakes: The Beginning

So I’ve decided on Boston Cream Cupcakes as my next baking project. Much like the Lemon Meringue Cupcakes, these are a multi-stepped cuppy cake. And who doesn’t love Boston Cream Pie? It’s cake, cream and chocolate. Anyway, instead of doing it all in one shot, I’m going to make the filling first. Here is the recipe for Martha’s Vanilla Cream (essentially, vanilla pudding):

2 large egg yolks

1/4 cup sugar

2 tablespoons + 1 teaspoon of cornstarch

Pinch of salt

1 cup whole milk

1/2 teaspoon vanilla extract

1. Combine sugar, cornstarch and salt in a saucepan. I don’t really know why, but I guess it’s to avoid excess dishes to clean when done? Anyway, while whisking, slowly stream in the milk. Cook while whisking until it thickens, about 5 minutes or so.

2. Now you have to temper the eggs. Whisk the egg yolks until they are very smooth. While whisking, slowly add about 1/3 of the hot milk mixture into yolks in a slow stream. If you add it in one big dump, you’re going to end up with sweet scrambled eggs. Yech.

3. Add the eggs to the remaining milk mixture and cook gently over medium heat. Stir this constantly. There’s a lot of stirring involved, but this does help prevent the bingo wings that develop from eating so many cupcakes, so suck it up, Princess! Stir until it is thick, about another 2-3 minutes, then remove from the heat and add the vanilla. This did not take long as it was pretty thick from the beginning. It’s just like pudding. Strain it through a sieve and cover with plastic wrap. Push the wrap directly onto the surface of the cream, so you don’t end up with an icky skin on the top. Refrigerate for at least 1 hour or up to 2 days.

Next I made the cupcakes. They were really easy. Here’s the recipe:

6 tablespoons butter

1/2 cup milk

3 large eggs

1 cup sugar

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

1. Martha says to butter and flour the tins, but I’m making mine a little differently, so I just used cupcake liners. I was going to use my new Spongebob Squarepants liners, but I’m going to save them for future cupcakes (maybe rainbow cupcakes…). Preheat your oven to 350F.

2. Martha also says to heat the milk and butter in a saucepan, but I just microwaved it. I put it in for 30 seconds, then stirred it and zapped it for another 30 seconds or so. The milk should be hot (but not curdled. That’s too hot.).

3. Add the eggs and sugar to your stand mixer and beat on high until it is light yellow and thick (about 5 minutes or so). Add the dry ingredients and beat until smooth (not too much or you’ll get bread again). Then add the hot milk and butter. Add the vanilla.

4. Divide amongst the cupcake liners. I got about 18 cupcakes out of this mix. I also got to use my new favourite tool: the ice cream scoop. I know, I know, everyone knows by now to use an ice cream scoop to evenly dole out batter, but I kept forgetting to buy one. Last time I was at my local kitchen supply store, I got one (as well as a bitchin’ cooling rack. LOVE.) and it was freakin’ (my mother reads this blog) awesome. It was way easier and cleaner and I loved the little scoop-y noise it made.

Anyway, enough of the ice cream scoop love. Bake the little suckers for about 15 minutes, or until lightly brown and a toothpick comes out clean. Let them cool completely before assembling.

That’s all I did tonight. I read the comments on Martha’s site and some had mentioned that they get gummy if you add the vanilla cream a day ahead, so I’ll make the ganache and assemble them tomorrow. Two posts from one cupcake. Awesome.

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2 Responses to Baking: Boston Cream Cupcakes: The Beginning

  1. Nadia Gubba says:

    I’ve never had Boston Cream Pie before but it sounds delicious! Nxx

  2. Nadia Gubba says:

    I’ve never had Boston Cream Pie before! It sounds delicious! Can’t wait to see pictures of the finished cupcakes! Nxx

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