Boston Cream Pie Cupcake
INGREDIENTS
VANILLA CUPCAKES
·
6
tbsp (84g), unsalted butter, room temperature (I use Challenge Butter)
·
3/4
cups (155g) sugar
·
6
tbsp (86g) sour cream, room temperature
·
2
tsp (10ml) vanilla extract
·
3
large egg whites, room temperature
·
1
1/4 cups (163g) all purpose flour
·
2
tsp (8g) baking powder
·
¼
tsp salt
·
6
tbsp (90ml) milk, room temperature
·
2
tbsp (30ml) water, room temperature
PASTRY CREAM FILLING
·
2
egg yolks
·
6
tbsp (78g) sugar
·
1
1/2 tbsp cornstarch
·
1
cup + 2 tbsp (270ml) milk
·
1
tbsp (14g) salted butter
·
1
tsp vanilla extract
CHOCOLATE GANACHE
·
12
oz (338g) semi sweet chocolate chips
·
2
tbsp (30ml) light corn syrup
·
3/4
cup + 2 tbsp (210ml) heavy whipping cream
INSTRUCTIONS
1.
Preheat oven to 350°F (176°C) and prepare a
cupcake pan with cupcake liners.
n a large mixing bowl, cream butter and sugar together until light in color and
fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
2.
Add sour cream and vanilla extract and mix until well combined.
3.
Add egg whites in two batches, mixing until well combined after each. Scrape
down the sides of the bowl as needed to be sure all ingredients are well
incorporated.
Combine dry ingredients in a separate bowl, then combine the milk and water in
a small measuring cup.
4.
Add half of the dry ingredients to the batter and mix until well combined. Add
the milk mixture and mix until well combined. Add remaining dry ingredients and
mix until well combined. Scrape down the sides of the bowl as needed to be sure
all ingredients are well incorporated.
5.
Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a
toothpick inserted comes out with a few crumbs.
6.
Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling
rack to finish cooling.
7.
While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium
sized bowl and gently beat them together. Set aside.
8.
Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
Cook, stirring continuously, over medium-high heat until mixture begins to
thicken and bubble.
9.
Reduce heat to medium and simmer for 2 minutes. Remove from heat.
10.
Add a little bit of milk mixture to the egg yolks and whisk together, then add
egg mixture to milk mixture. This process ensures that you don’t cook the egg
yolks.
11.
Place the pan back on the heat and bring to a light boil. Allow to boil for 2
minutes, stirring continuously.
12.
Remove from heat and add butter and vanilla extract. Stir until smooth, then
set aside to cool to room temperature.
13.
While the cupcakes and cream are cooling, make the chocolate ganache. Put the
chocolate chips and corn syrup in a large bowl.
14.
Bring the heavy cream to a boil, then pour over the chocolate chips. Allow to
sit for 3-5 minutes, then whisk until smooth.
15.
Place the chocolate ganache in the fridge until completely cool and firm, 1-2
hours.
Once everything is cooled and ready, cut out the centers of the cupcakes. I use
a cupcake corer, but a knife would work as well.
16.
Divide the pastry cream between the cupcakes and fill in the centers.
17.
Top the cupcakes with the chocolate ganache. I used Ateco tip 844 (Wilton 2D or
1M would work as well) to pipe roses on top. To make the roses, start the
piping in the center then create a swirl moving outward. Complete 2-3 rotations
until the cupcake is covered, then release pressure and pull the piping bag
away.
18.
Refrigerate cupcakes until ready to serve. Cupcakes are best for 2-3 days
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