Thursday, March 24, 2011

Boston Cream Pie Cupcakes

oh, I forgot to mention chocolate!
It's a beautiful, yet very windy spring day here in Sweden. It seems as if we might be over this hard winter. I have been super busy in the kitchen baking up my attempt at Boston Pie Cream cupcakes. I had a lovely friend over today for lunch with lilla A's good pal J.It has been a hard time for my friend, as her niece is recovering well after a horrific car accident that has shocked our little village, and surrounding towns. It was nice to have her here to just say, it's okay to get back to normal and continue to live life as we did before the accident. As hard as it is to do. We need  friends and family even more during tough times and perhaps a little chocolate can't hurt either.

Adapted from Martha Stewart

beating the eggs and sugar until thick and airy
1½ cups all purpose flour, plus more for tins
1½ teaspoons baking powder
½ teaspoons salt
½ cup whole milk
3 ounces or 6 tablespoons unsalted butter, softened, plus more for tins
3 large eggs
1 cup sugar
 1 teaspoon vanilla extract

buttered and floured tins
perfect! so light and airy cupcakes

  1. preheat oven to 180 degrees C or 350 degrees F
  2. butter and then flour a standard muffin tin
  3. whisk together flour,baking powder,salt in a small bowl
  4. warm milk and butter in a small sauce pan over low heat
  5. beat eggs and sugar in a mixer or hand held mixer and beat for 5 minutes until thick and creamy
  6. beat in flour, salt and baking powder mixture
  7. bring milk and butter to a boil and add to the egg/flour mixture and with your mixer blend until smooth
  8. Add vanilla and mix but do not over beat. Just until blended. Fill the muffin tins half full
  9. Bake for 15 minutes or until golden and let sit in muffin tin for at least 10 minutes before removing from the tin.
Let cool completely before slicing.

How to Vanilla Cream:

2 large egg yolks
1/4 cup sugar
2 tablespoons cornstarch
1 cup whole milk
½ teaspoon pure vanilla extract
Whisk your egg yolks in an medium size bowl. Set to the side.

nice and thick
In a small saucepan add your cornstarch,sugar and slowly mix in your whole milk. Bring to a slight boil over medium heat and pour about 1/3 of a cup of the heated mixture into your well beaten egg yolks.Stir until incorporated and add back into the rest of the milk mixture. Continue to stir over medium heat until thickened about 5 minutes. Add in your vanilla extract. Pour into a clean bowl and cover the surface with plastic wrap and place in the fridge to cool for about one hour. 

How to Chocolate Ganache Glaze

2/3 cups heavy cream
6 ounces semi sweet chocolate finely chopped
1 tablespoon light corn syrup

ganache is......mumsigt!
In a small sauce pan over medium heat. Add your chopped chocolate to a heat proof bowl and when the cream has come to a boil pour over the chocolate and stir until well incorporated. Add in your corn syrup and let sit for at least 15 minutes before using. I found that it was very runny after the first 5 minutes, as the original recipe called for. The original recipe says to serve immediately, but I had no problem making these and serving them later in the day. They are nice anytime. So if your having a hard day or your feeling a little down
these might just pick you right up. Have a nice spring day and thanks for dropping by.

How to assemble cup cakes is really like making a sandwich. Take a serrated knife and slice in half. Add a teaspoon or more vanilla cream to one half of the muffin. Place the top on top, and cover with chocolate. I did it on individual plates to make service easier. It was a great show stopper. I would think using a baking rack over a cookie sheet would make for less clean up.Have fun. Finger licking good. Thanks KFC* !:)
very fun to make

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