scratch - Boston Creme Cupcakes #1
Source of Recipe
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Recipe Link: http://ifoods.tv/desserts/Boston-Cream-Cupcakes/T119/ scratch - Boston Creme Cupcakes #1
Filling:
3 Tablespoons granulated white sugar
2 Tablespoons cornstarch
pinch salt
2 egg yolks
1/2 cup milk
1/4 cup whipping cream (35%) plus 3 tbsp divided
2 teaspoons unsalted butter
1/2 teaspoon vanilla paste or vanilla
Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated white sugar
1/2 cup unsalted butter, melted and cooled slightly
2 eggs
1 teaspoon vanilla
1/2 cup milk
Glaze:
1/2 cup semisweet chocolate, chopped
1/3 cup whipping cream(35%)
to make filling:
In a heavy saucepan, mix together sugar, cornstarch and salt.
Whisk in egg yolks, milk and 1/4 cup of cream until smooth.
Bring mixture to simmer over medium heat. Whisking continously.
Once mixture is at a simmer and begins to thicken, remove from
heat but continue whisking until very thick.
Whisk in butter and a vanilla paste until butter is melted and
custard is smooth.
Spoon custard into a small bowl.
Fill a slightly larger bowl with ice.
Place small bowl of custard on top of ice.
Whisk custard until cool.
Remove small pan, dry bottom and sides with a towel so that no
moisture gets inside the bowl.
Whisk in remaining 3 tsbp whipping cream.
Place a piece of plastic wrap on surface of custard and
refrigerate for 40 min or until chilled or for up to 2 days.
to make cupcakes:
Heat oven to 350 degrees F.
In a small bowl, mix flour, baking powder and salt.
In a large bowl, whisk together sugar, butter, eggs and
vanilla until smooth.
Alternately whisk in flour mixture and milk in three additions.
Beating until smooth.
Scoop batter into paper lined cupcake pan.
Bake for 18-20 minutes until golden and brown.
Let cool in pan or rack for 10 min.
Remove from pan and cool comepletely on rack.
to make glaze:
In a microwave safe bowl, combine chocolate and cream.
Microwave uncovered on High for 40 sec. or until cream
is hot and chocolate is soft and almost melted.
Stir until smooth.
Let chocolate mixture sit for 5 min. or until slightly
cooled but still spreadable.
to assemble:
When cupcakes are cool, use a small spoon to scoop out
about a rounded teaspoon of cake from center of the top
of the cupcake.
Save the scooped out cake.
Spoon about 2 teaspoons of cooled custard into the hole.
Replace the top of the cupcake.
Repeat with the remaining.
Spread tops of cupcakes with chocolate glaze.
Place cupcakes on a platter or baking sheet and refrigerate
until ready to serve.
They need to stay refrigerated so that the custard filling
doesn't spoil.
Serve straight from the refrigerator or let sit at room
temperature for about 15 min. to remove the chill.
Makes 12 to 14.
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