BOSTON CREAM CUPCAKES

Posted on

While standing idly in long checkout lines of grocery stores, I’m usually torn between thumbing through either the Food Network glossy or People mag. Decisions, decisions.

Yet. The other day, a kiosk of die cast cars near the checkout lanes instantly nabbed my attention. I gazed long at the 5-inch metal fire engines and yellow school busses.

I’m not normally mushy over die cast cars; I fully prefer chocolate cookies over toy wheels 😉

But I got silly nostalgic over all those tiny trucks, because our home overflowed with loads of them not too long ago.

At certain points in our Littles’ toddler years, there was standing room only in the family room. Their colorful Hot Wheels were regularly strewn across the floor, courtesy of imaginary car crashes.

Never thought I’d one day miss the bright green, paint-chipped Hot Wheel pickup truck that a certain pair of chubby little hands clung to everywhere he wobbled.

And now he’s 12.

As in, Twelve.

On his 12th birthday this month, our not-so-little Little knew exactly what kind of cake he wanted to blow candles off of.

Boston Cream Pie. Which isn’t really a pie at all, but who cares about such trivial matters when it tastes that dreamy.

I happily obliged that request, and made these cute individual sized Boston Cream Cupcakes for the birthday boy, candles and all.

BOSTON CREAM CUPCAKES
BOSTON CREAM CUPCAKES

INGREDIENTS
For the Pastry Cream:

  • 1⅓ cups heavy cream
  • 3 egg yolks
  • ⅓ cup granulated sugar
  • ⅛ tsp salt
  • 4 teaspoons cornstarch
  • 2 tablespoons unsalted butter, chilled and cut into 2 pieces
  • 1½ teaspoons vanilla extract

For the Cupcakes:

  • 1¾ cups all-purpose flour
  • 1 cup granulated sugar
  • 1½ teaspoons baking powder
  • ¾ teaspoon salt
  • 12 tablespoons unsalted butter, softened but still cool, cut into 12 pieces
  • 3 eggs
  • ¾ cup whole milk
  • 1½ teaspoons vanilla extract

For the Chocolate Glaze:

  • ¾ cup heavy cream
  • ¼ cup light corn syrup
  • 8 ounces bittersweet chocolate, finely chopped
  • ½ teaspoon vanilla extract

DIRECTIONS

  1. Make the Pastry Cream: Heat the heavy cream in a medium saucepan over medium heat until simmering, stirring occasionally. Meanwhile, whisk the egg yolks, sugar and salt together in a medium bowl. Add the cornstarch and whisk until the mixture is pale yellow and thick, about 15 seconds.
  2. When the cream reaches a full simmer, slowly whisk it into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it’s a thick pudding consistency, 1 to 2 minutes. Remove the pan from the heat and whisk in the butter and vanilla extract until the butter is completely melted. Transfer the pastry cream to a small bowl and press plastic wrap directly on the surface. Refrigerate until set, at least 2 hours or up to 2 days.
  3. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard 12-cup muffin pan with paper liners and set aside. In the bowl of a stand mixer fitted with paddle attachment, combine the flour, sugar, baking powder and salt on medium-low speed. Add the butter and mix until the mixture resembles coarse sand. Add the eggs, gently mixing until incorporated. Add the milk and vanilla extract; to avoid splatter, blend on low and then increase to medium, mixing until light and fluffy and no lumps remain, about 3 minutes, stopping to scrape the sides and bottom of the bowl halfway through. Batter will be almost a bit “foamy” to the touch.

You can find complete recipes of this BOSTON CREAM CUPCAKES in chewoutloud.com

Leave a Reply

Your email address will not be published. Required fields are marked *