Monday, July 13, 2009
Boston Cream Pie Cupcakes
Posted by Victoria at 9:09 AM
Who doesn't love cupcakes?! I'm a big fan. They are adorable, individually-sized treats that are hard to resist. I love Boston Cream Pie, and these tiny versions are great! To be honest, I can't eat just one. I generally need to consume at least two to satisfy my craving. They are so pretty, too! Excellent for entertaining. Your guests (like mine) will be very impressed! This recipe is adapted from Martha Stewart's. Check out the Summer 2009 Cupcake Crawl and please vote for me between July 20-25th. Thanks so much!!
Boston Cream Pie Cupcakes
(Adapted from Martha Stewart's Cupcakes)
6 T. unsalted butter, plus more at room temperature for greasing tins
1 1/2 cups all-purpose flour, plus more for tins
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
3 large eggs, room temperature
1 cup sugar
1 tsp. vanilla extract
Chocolate Ganache (see below)
Preheat oven to 350 degrees F. Brush the muffin tins with butter, dust with flour, and tap out the excess. Whisk together the flour, baking powder, and salt. Combine milk and butter in a saucepan and set over low heat until butter melts.
With an electric mixer on high speed, whisk eggs and sugar until fluffy, pale yellow, and thick, about 5 minutes. Reduce speed to medium, and gradually add flour mixture until just mixed.
Bring milk and butter to a boil. With mixer on low speed, add hot milk to batter in a slow, steady stream. Mix until smooth and beat in vanilla.
Divide batter evenly among muffin tins (using a ladle is a good idea, as the batter is very liquidy). Bake, rotating tins halfway through, until cupcakes are golden and a cake tester comes out clean, about 15 minutes. Transfer tins to wire racks to cool for 10 minutes, then run a small knife around the edges of the tins to loosen cupcakes. Turn out cupcakes onto racks and let cool completely.
Use a serrated knife to gently split cupcakes in half horizontally. Use a small ice cream scoop (about 1 1/2 T.) to distribute pastry cream among the bottom of the cupcake halves. Replace top halves and carefully press down lightly. Spoon about 1 T. ganache over each cupcake. Refrigerate 30 minutes before serving.
Makes about 1 1/4 cups
6 oz semisweet chocolate, finely chopped
2/3 cup heavy cream
Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan over medium-high heat, and then pour mixture over chocolate. Let stand, without stirring, for a few minutes until chocolate begins to melt. Gently stir chocolate into cream until the mixture is completely combined. Allow mixture to cool slightly before spooning over cupcakes.