Boston Cream Cupcakes

Hubby's birthday was this past Sunday. I always ask Mike to choose what kind of cake he would like me to bake. Usually he wants pineapple upside down cake, as that’s his all-time favorite. But, I’ve been making a lot of pineapple desserts lately, so I think he was ready for a change. Instead, he chose his second favorite: Boston cream pie. (Why they call it a pie, I will never understand. It’s a cake.) As if that title isn’t confusing enough, I decided to go with “Boston cream pie cupcakes.” Since I wanted to make the whole thing from scratch, I thought this option would preserve the freshness longer. I already had Swans Down Cake Flour in the pantry, so I used the recipe on the back of the box for “1-2-3-4 Cake”. Perfect choice, the flavorings included 1/2 teaspoon of almond extract, which I thought would pair well with the chocolate ganache glaze. Then I made a traditional vanilla pudding for the filling; but to enhance the flavor just a bit, I added a little lemon zest to it. Finally, each cupcake was topped off with a glaze made from heavy cream and semisweet chocolate. The choice of a cupcake made it a little difficult to fit all the birthday candles on, but I guess it didn’t matter, because they wouldn't have fit on a full-size cake either….lol…..just kidding. Mike was thrilled with my choice and has been devouring those cupcakes ever since!

Start by preparing the cream filling.

Place a mesh strainer over a large bowl and set aside. In a medium saucepan, off the heat, combine sugar, cornstarch and salt. Stir to combine.

Slowly drizzle in 1/4 cup of the milk and stir again until smooth. Whisk in the egg yolks and remaining milk.

Now place the saucepan over medium heat and cook, stirring often, until mixture starts to thicken, and just starts to bubble (around 5 to 6 minutes).

Grab a rubber spatula (instead of a whisk). Stir in grated lemon zest. Continue cooking, stirring constantly and scraping the bottom and sides of the pan. As the pudding mixture starts to thicken, reduce heat to medium low. When pudding mixture makes visible ribbons when drizzled over the surface, remove from heat.

Stir in the softened butter and vanilla extract, mixing thoroughly until butter is melted completely.

Pour the cream filling through the strainer and into the bowl beneath. Set aside.

Lightly press a piece of plastic wrap on top of the cream filling to prevent a skin from forming. Refrigerate.

 

Prepare the cupcakes. Line 24 cupcake tins with paper liners. Preheat oven to 350° F. Sift cake flour, then lightly spoon 3 cups of the cake flour into a medium size bowl. Set aside.

In large bowl, cream butter. Gradually add sugar, creaming until light and fluffy.

Sift the already sifted cake flour with baking powder and salt. Add eggs, one at a time to creamed mixture, beating well after each addition. Add flour mixture, alternately with milk and flavorings. Blend well after each addition until smooth, but do not over-beat.

Pour into prepared cupcake tins.

 Bake for 15 to 20 minutes, or until toothpick inserted in center comes out clean.Cool, in pans, on wire rack for 10 minutes. Transfer cupcakes to platter for filling.

To fill the cupcakes, fill a decorating bag with pudding mixture. Using a long, thin decorating tip, insert tip into center of cupcake. While squeezing bag, very slowly lift up on the bag and continue squeezing the bag.

When filled, some of the pudding should be visible on top of the cupcake. If you try to over-fill the cupcakes, the filling will literally explode out the sides.

Pic on left shows how it looks when filled. Pic on right has been cleaned up for glaze.

Finally, prepare the ganache glaze.

In a small saucepan, heat heavy cream over medium heat, until bubbles appear around the edges.

Remove from heat. Add the bag of chocolate morsels to the pan.

Whisk until smooth and chocolate is fully melted.

Spoon or drizzle glaze over cupcakes. Refrigerate to set the glaze.

Because of the ingredients, these cupcakes should be stored in the refrigerator. However, for best serving results, leave cupcakes out about 1/2 hour before serving to bring to room temperature. That will bring the cake back to a nice fluffy texture.

Of course, you could always take the easy way out and use “boxed” cake mix and instant pudding, but the little bit of extra effort that went into these cupcakes was so worth it! There is a “big” difference in taste.

BOSTON CREAM CUPCAKES
Sources: Chow, Swans Down Cake Flour
Posted by: www.meldingmagic.com

 
INGREDIENTS:

Cream Filling:

• 1/3 cup granulated sugar
• 2 Tablespoons cornstarch
• 1/4 teaspoon fine salt
• 2-1/4 cups whole milk
• 3 large egg yolks, lightly beaten
• 1/4 to 1/2 teaspoon grated lemon peel
• 3 Tablespoons unsalted butter, softened
• 2 teaspoons vanilla extract

Cupcakes:

• 2 sticks unsalted butter
• 2 cups sugar
• 3 cups sifted cake flour
• 4 large eggs
• 1 cup whole milk
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Ganache Glaze:

• 1 cup heavy cream
• 1 package (12-ounces) semisweet chocolate morsels

       
DIRECTIONS:

Prepare cream filling:

1. Place a mesh strainer over a large bowl and set aside.
2. In medium saucepan (off the heat), combine sugar, cornstarch and salt. Stir to incorporate. Slowly
    drizzle in 1/4 cup of the milk and stir until smooth. Whisk in the egg yolks and remaining milk. Place
    the saucepan over medium heat and cook, stirring often, until mixture starts to thicken and just starts
    to bubble, about 5 to 6 minutes. Switch to a rubber spatula. Stir in grated lemon peel. Continue
    cooking, stirring constantly and scraping the bottom and sides of the pan. As pudding mixture starts to
    noticeably thicken, reduce heat to medium low. When pudding makes visible ribbons when drizzled
    over the surface, remove from heat. Stir in the softened butter and vanilla extract. Stir until butter is
    melted and completely incorporated.
3. Pour the cream filling through the prepared strainer. Lightly press a piece of plastic wrap on top of the
    cream filling to prevent a skin from forming. Chill in the refrigerator.

Prepare cupcakes:

1. Line 24 cupcake tins with paper liners. Preheat oven to 350 degrees F.
2. Sift cake flour, then lightly spoon 3 cups cake flour into medium size bowl.
3. In large bowl, cream butter. Gradually add sugar, creaming until light and fluffy. Sift the already sifted
    cake flour with baking powder and salt. Add eggs, one at a time, to creamed mixture, beating well
    after each addition. Add flour mixture alternately with milk and flavorings, blending after each
    addition until smooth. Do not over-beat. Pour into prepared cupcake tins.
4. Bake for 15 to 20 minutes, or until toothpick inserted in center comes out clean.
5. Cool, in pans, on wire rack for 10 minutes. Transfer cupcakes to platter.

Fill cupcakes:

1. Fill a decorating bag with cream filling. Using a long, thin decorating tip, insert tip into center of
    cupcake. While squeezing bag, slowly pull up on the bag. Cream will show on top of cupcake when
    filled. Filling will explode out the sides of the cake, if you try to overfill.

Prepare the Ganache Glaze:
1. In small saucepan, heat heavy cream over medium heat, until bubbles appear around the edges.
    Remove from heat. Add the chocolate morsels to the pan. Whisk until smooth and chocolate is fully
    melted. Spoon or drizzle glaze over cupcakes. Refrigerate until glaze is set.

For best results, bring cupcakes to room temperature before serving.