Boston Cream Cupcakes Recipe
Boston Cream Cupcakes Cupcakes are coming into their own. Here in California, many new brides are choosing wedding cakes composed of intricate arrangements of hundreds of cupcakes! This especially delicious little morsel comes courtesy of Elizabeth Falkner, pastry chef-owner of Citizen Cupcake in San Francisco and was published recently in the local paper. by Sharlene~W 40 min | 20 min prep | SERVES 20 -24 For cupcakes 3/4 cup unsalted butter 1 1/2 cups sugar 1 teaspoon vanilla 3 eggs 2 cups all-purpose flour 1 tablespoon cornstarch 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk, at room temperature For pastry cream filling 1 cup milk 3 egg yolks 1/3 cup sugar 2 tablespoons cornstarch 1 teaspoon vanilla extract 1/2 cup unsalted butter 1 cup heavy cream, whipped For chocolate glaze 1 cup heavy cream 1 tablespoon corn syrup 8 ounces chopped bittersweet chocolate 2 tablespoons unsalted butter To make cupcakes: Preheat oven to 350°F. Cream butter and sugar together with an electric mixer; add vanilla and eggs. Sift dry ingredients together and add in 3 stages, alternating with the buttermilk. Line muffin pans with paper liners. Fill each about three-quarters full with batter. Bake 15-20 minutes. To make pastry cream: Bring milk just to boil in medium saucepan. Whisk egg yolks, sugar and cornstarch together in a bowl. Stir just a little of the hot milk into the egg mixture to equalize the temperatures. Add a little more hot milk to the egg mixture and stir well again. Then add all of the hot milk and stir. Return mixture to saucepan; whisk over low heat constantly until mixture becomes thick. Pour pastry cream into clean bowl and whisk in vanilla. Whisk in butter 1 ounce at a time until smooth. Cover surface with plastic wrap and chill until cool. Fold whipped cream into chilled pastry cream. To make chocolate glaze: Bring cream and corn syrup to boil. Pour hot cream over chopped chocolate in a medium bowl. Let hot cream sit on the chocolate for about 5 minutes. Stir until chocolate is dissolved and smooth. Stir in butter. To assemble: Fill pastry bag with pastry cream; poke tip of pastry bag into top of each cupcake and inject each with some pastry cream. OR slice each cupcake in half horizontally and spread some pastry cream in between layers. OR remove a cone-shaped section from center of cupcake, fill hole with pastry cream and then replace cake piece. Drizzle chocolate glaze over top of each cupcake. |
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 OK, I'm into "cooking in 10 minutes or less" right now. As much as I love Boston Cream anything.........this is beyond me.
OH, by the way........when I told my DH the brownie supply would be out by Friday and no replacements until the oven is fixed, the response was, "CALL!" So Friday the repairman comes. (drat) |
These cupcakes sound awesome. I will give these a try this weekend. Thanks for the recipe.  |
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