Cut out a cone shaped piece out of the center of each cupcake. Reserve the cones.Ĩ.- Fill each cupcake with some pastry cream and cover the top with at thin cake layer from the cone you reserved.ġ.- Place chocolate in a medium heatproof bowl.
#BOSTON CREAM PIE CUPCAKES FULL#
Finally, add vanilla extract.ĥ.- Fill each cupcake liner 2/3 full and then bake for 15 minutes or until a toothpick inserted in the middles comes out clean.ħ.- When they are completely cooled off: Hold a baked and cooled cupcake in one hand and insert a small paring knife, at an angle, about half way down into the cupcake. Pour in the hot milk mixture and keep mixing in low speed. Add in the dry ingredients and mix in low speed until all is just combined. Then, add sugar and mix for about 5 more minutes. Heat over medium heat and stir until butter is melted and it comes to a small boil.Ĥ.- In a bigger bowl and using a mixer whip your eggs for about 2 minutes. Set aside.ģ.- In a small saucepan mix butter and milk. Line your cupcake pan with paper liners.Ģ.- In a small bowl mix flour, baking powder and salt. Let it cool to room temperature and then cover with plastic wrap and chill in the fridge for 2 hours.ġ.- Preheat oven to 350 F. Remove from the heat, stir in vanilla.ģ.- Strain the mixture through a sieve into a heatproof bowl. Return this yolk-milk mixture back into the saucepan with the remaining milk and continue to cook, whisky until tit comes to a full boil and is thick enough to hold its shape when lifted with a spoon about 4 minutes. Add 1/3 of the hot milk mixture into the yolk mixture and whisk whisk fast. Please, do not stop whisking because your milk can get very hot and burn. Add milk in a steady stream and cook until the mixture thickens and starts to bubble, this will take about 5 minutes. Set aside.Ģ.- In a saucepan mix: sugar, cornstarch and salt.
We are going to make the pastry cream first because it needs time to cool off and some chilling time in the fridge.ġ.- In a medium size bowl whisk your yolks. You can double the ingredients for a bigger batchĤ and 1/2 tablespoons unsalted butter at room temperatureġ cup and 2 tablespoons all-purpose flourĦ tablespoons milk. Let’s start with the recipe and if you want to watch how I made these cupcakes, visit my Instagram page one dozen cupcakes These cupcakes have 3 parts: a soft vanilla cake, a pastry cream filling and a chocolate ganache topping. One of my husband’s favorite desserts is Boston cream pie but because we are just 2 people at home I decided to make a smaller version so I don’t have a lot of leftovers. Happy Friday! How is everyone doing? I am back with a new cupcake recipe.
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