Yesterday I tried making the Boston Cream Pie cupcakes from my Martha Stewart book. I was a bit unsure at first seeing as they’re not what I would call proper cupcakes. You don’t make them in pretty cupcake cases and you don’t top them with lashings of frosting. However I was very happily surprises with the finished product. They were absolutely delicious! Full of flavour and light as a feather! I didn’t stray from the recipe at all apart from topping the cupcakes with melted milk chocolate instead of the required chocolate ganache due to the fact that I’d run out of cream! Oh well, they were still lovely! Here’s the recipe;
Boston Cream Pie Cupcakes
(recipe makes around 20)
Ingredients
6 Tbsps Unsalted Butter (plus more for tins)
1 and a 1/2 Cups All Purpose Flour (plus more for tins)
1 and a 1/2 Tsps Baking Powder
1/2 Tsp Salt
1/2 Cup Milk
3 Large Eggs, room temperature
1 Cup Sugar
1 Tsp Pure Vanilla Extract
Pastry Cream (ingredients and recipe to follow)
Chocolate Ganache Glaze (ingredients and recipe to follow)
Method
2. Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
1/2 Cup Sugar
1/4 Cup Cornstarch
Pinch of Salt
2 Cups Milk
1 and a 1/4 Tsps Pure Vanilla Extract
3. Strain mixture through a fine sieve into a heatproof bowl. Cover with parchment paper or plastic wrap, pressing it directly on surface to prevent a skin from forming. Refrigerate until chilled and firm, at least 2 hours (or up to 2 days)
2/3 Cup Heavy Cream
1 Tbsp Light Corn Syrup
2. Using a flexible spatula, gently stir chocolate and cream until totally combined; begin near the center of the bowl and gradually work your way toward the edge, pulling in as much chocolate as possible, until the mixture is smooth and glossy. (If any chocolate pieces remain, strain mixture through a fine sieve and discard solids.) If not using immediately, glaze can be refrigerated up to 5 days in an airtight container. Reheat gently before using.