In the midst of everything that has happened during the past few months, I have not changed too much mentally (references: conversations with +Anusha Riaz... she knows the rest...), which is positively screaming "CAUTION: BACK AND CRAZIER THAN EVER!". That’s mainly a caution to everyone who messes with my friends ;). (Cue Return of the Mack)
Well, that actually screaming "JUST DESSERTS" along with that other thing. This year, I wanted to take this up a notch with filling. And you tell me, what better filled thing than Boston cream pie? And what better than the Brown Eyed Baker Michelle's awesome Boston cream cupcakes?
1. I'm doing a five-day countdown till the day school starts! (This is #1!)
2. I have now learnt the riff for Safe & Sound, as promised! The video's coming soon!
So stay tuned!
Boston Cream Cupcakes
For the cupcakes,
3/4 cup butter, softened
1 cup white sugar
1 tbsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
3/4 cup milk
Pinch of salt
For the ganache,
2 cups (16 oz.) dark chocolate, chopped
1 cup condensed or evaporated milk or cream or half-and-half...
For the pastry cream,
2 cups milk (fat content of choice)
3 tsp cornflour
1 tsp vanilla extract
1/3 cup sugar
2 tbsp all purpose flour
3 tsp lemon juice
1 egg yolk
1. Make the cupcakes: Preheat the oven to 350°F, 180°C. Line 12 regular size cupcake tins with paper liners. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating for a minute after each addition. Stir in the vanilla extract. Alternate between additons of the dry ingredients and milk.
3. Pour the batter into your prepared tins. Bake for 10 - 20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely.
4. Make the ganache: Place the chocolate in a bowl and heat the milk in the microwave or over a stove until almost simmering. Pour it over the chocolate and let it sit for a minute before stirring and placing in the fridge.
5. Make the pastry cream: Bring the first four pastry cream ingredients to a boil, stirring constantly, and the mixture will thicken. When quite thick, remove from the heat and add in the remaining ingredients and whisk for 30 seconds. Pour into a bowl and place in the refrigerator, covered, until cooled completely. When cool, transfer to a pastry bag or ziplock.
6. Assemble the cupcakes: using an apple corer or cupcake corer, gently core the center of the cupcake halfway through; the hole should be about 3/4 - 1/2 inch wide. Fill almost all the way with pastry cream and fit the top back on. Freeze for 30 minutes until fairly cold.
7. Dip the tops of the cupcakes into the cooled ganache. Let the excess drip off, then place in the fridge for 10 more minutes until cool once more. Serve.
Recipe adapted from Brown Eyed Baker.