boston cream cupcakes recipe

I even put them in the fridge to see if this helps, it did not. Thank you for sharing this! 🙂. The sour cream makes all the difference. This recipe it’s a keeper! 17. Too much flour will definitely dry out a cupcake.  I’ve made these now twice in a row and the second turned out much better than the first as I really took heed in following the directions as precisely as I could. 1. Maple syrup? Thanks for the recipe, esp because it includes weights. Instead, I used Rose Levy Berenbaum's Downy Yellow Butter Cake, a delicious buttery cake from her cookbook The Cake Bible. Pipe a dollop of ganache onto each cupcake. Add the sugar and beat until light and fluffy (about 3-4 minutes). Thanks Kim! I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Thanks for sharing! Maybe I can offer a few suggestions. You can make it ahead, you just might need to reheat it a bit so that it’s pipe-able again. 21. I’m so upset and dissapointed. Yes, that would be fine. Like many cupcake recipes you’ll find on here, making them starts with creaming the butter and sugar. Please reply. Thank you for another amazing recipe! Everyone in my family loves these cupcakes! Gosh I tried the cupcakes and they tasted absolutely horrible , it had an after egg taste even the second day the egg taste still didn’t go away. 9. Hello! Hi there! Otherwise we love the Pastry Cream but the Chocolate Ganache is just a tad strong for our tastes. Instead, I used Rose Levy Berenbaum's Downy Yellow Butter Cake, a delicious buttery cake from her cookbook The Cake Bible.I used a paring knife to make a hole in the middle of each cupcake … Thank you. One of these Boston cream pie cupcakes will surely make them feel loved and appreciated. The Best: My 15 year old made them, mostly by herself. My partner is worried he will not get any lol! I made these for my husband’s birthday because he loves Boston cream pie. Each one has a print button right within the recipe. Complete 2-3 rotations until the cupcake is covered, then release pressure and pull the piping bag away. While the cupcakes and cream are cooling, make the chocolate ganache. The pastry cream was thick, creamy and delicious. I just used the bits of the cupcake I cored out and mixed some of the cream in (about 50/50). And what size is it as mines to big which makes me overfil my liners 🙁Â. Please read my privacy policy. I came across this video on YouTube, and it has saved me!!! Otherwise, I’m not sure. Thank you thank you thank you! I tried to microwave it.  Back online to write a review and find the next recipe to try. Is that special someone you? And yes, I usually double it for an 8 inch three layer cake. These cupcakes were unbelievable! Are you talking about for the ganache? (Pastry cream can be made ahead and refrigerated, wrapped well with plastic wrap on surface, up to 3 days.). I love how pretty the frosting is on top and it was so easy to make them look good! Ingredients: For the cupcakes: 1/2 stick (57 grams) butter, melted 1 cup granulated sugar 1 egg 3/4 tsp. This is, I think, part 2 of the explanation, but the white board he’s showing has the adjustments on it. 🙂, Easy Boston Cream Pie In a medium bowl, gently fold together 2 cups Reddi-wip and vanilla pudding. Despite the little mess up, they were still delicious and my hubby is still a happy camper!Â. but is it meant to be like that? I Made these for my mom for Mother’s day cuz she loves Boston Cream stuff and she had 2 cupcakes (which is unheard of for her) Thanks for helping to make Mother’s day extra special!Â. Thanks. In medium bowl, whisk together ½ cup milk, egg yolks, ⅓ cup sugar, and cornstarch. No, the baking powder is correct. Maybe an hour & half would be better. I’m not sure if it’s something that I did wrong or if it’s meant to be like that. *. I’d love to make this as a two layer cake…have you tried this? hey turned out delicious and were a big hit! These are seriously delicious, the cupcake recipe alone is now my new go to one! How do I ensure the consistency is right to pipe? I thought the video had been fixed, but it seems the wrong one was uploaded. Preheat oven to 350 degrees. So glad you’ve enjoyed all the recipes! It’s possible that if you use cups, something is a little off. Beat mixture with a hand … Just be sure to wrap them well. This site uses cookies to help provide the best user experience. 10. I made these the other day and they were delicious! Cupcakes are best for 2-3 days. The main purpose of it in this ganache is to give the ganache topping a glossy appearance that doesn’t fade. I really enjoyed making these, and they taste great but I have a question. Fit a piping bag with an open star tip. In the video it says baking soda but in the recipe it says baking powder which one is it please.Â. This ensures a fluffy cupcake. (see photo). 🙂, Can the filling be made and refrigerated for 1-2 days before using?Â. These cupcakes are a variation on Boston Cream Pie, which is actually a layer cake with pastry cream filling and a glaze of chocolate ganache. Fill the cupcake liners about halfway. Baked these cupcakes today and they are just delightful. The video I’m looking at just above the recipe shows milk, not heavy whipping cream. CAKE: Preheat oven to 350 and line your cupcake tins. The cream can be flavored with chocolate, fruit puree, caramel, etc., and used to fill tarts, cakes, and more. If you think the ganache should be firmer, you could reduce the heavy whipping cream slightly. Thanks Marilyn! When the cream reaches a full simmer, slowly whisk it into the yolk mixture. It can also be served with fresh fruit for a light dessert. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs. Remove from heat. I made these cupcakes this morning. I love filling cupcakes with pastry cream. I know I would love these, I haven't had boston cream pie in forever. It could be something about the lighting of the photos that might make it look a little different to you. I find that’s often the issue. Do you have any suggestions on how to fix this? Frequently Asked Questions for the Easy Boston Cream Cupcakes Recipe: Q: Why is it called Boston cream cupcake?. Different kinds of chocolate use different amounts of cream, so that could cause a thinner ganache potentially. Divide batter among cups and bake until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Yum. Place the pan back on the heat and bring to a light boil. The custard was runny, and i found it very, very sweet; I’d probably cut the sugar down to 3-4 tbsp at most, and reduce a little milk/add a little more cornstarch/add another yolk, and I would also cut the vanilla in half (if you’re using a pure vanilla for sure). 🙂 I just tried the print button and it worked for me, so I don’t know what’s wrong. Mine look this these, but I actually got my set at Home Goods. So glad you enjoy them! They are just so pretty! In a double boiler (or in the microwave using a microwave-proof bowl) meal chocolate chips and whipping cream together and stir until smooth. Can’t wait to try them! I love the Cake Bible! ; Allow ganache to cool for at least 10-20 minutes before dipping cupcakes into it, or it will be too runny. Then melt the ganache using the double boiler method and coat the cake balls with it and freeze again. Warm regards from Canada! The filling is added after the cupcakes have been baked. When chilled, it can be rolled into truffles, or whipped into frosting. I made your cupcakes and they tasted so good esp the cream filling. Well worth the effort though. I just had a quick question before I start. The pastry cream sits in the middle of one of my favorite vanilla cupcakes. You could frost them right before serving, if you like. Frost cupcakes … I’m always looking for great treats to make that my wife can eat. To test for doneness, use a toothpick to stick in the center. I tried to thin it out with milk. Prepare cake mix according to package directions. Thanks for the videos and pictures. Your email address will not be published. !  In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. I’m going to make the recipe tonight and I’m not sure for the ganache. With baking, it’s a whole different ball game. My daughter and I made these cupcakes yesterday and they are the BEST cupcakes we have ever made. It’ll never be wrong. To make the roses, start the piping in the center then create a swirl moving outward. Use a large scoop to fill each cupcake liner halfway full. thank you? Do you think I could make the filling pink with food coloring for a breast cancer awareness bake sale? The cupcakes were light and fluffy, the filling was rich and tasty, and the ganache nice and chocolatey! The cupcake part…a very light cupcake. Maybe there something you can do to fix that. Soooo yummy!!!! Thanks. Got 14 beautiful soft tasty vanilla cupcakes. Made it! I’m sure your coworker is super grateful for the cool sendoff! I’ve tried these a couple times and I and my family really like them. I used a paring knife to make a hole in the middle of each cupcake for the filling. or will it change the recipe texture and flavor? I’d like to try this cupcake recipe but I don’t have sour cream as of the moment. ???? I am from Boston living in AZ and have a neighbor from MA. I thought cupcakes would be fun this year. In the recipe it says milk but on the video it say heavy cream. I haven’t tried it with this recipe. Subscribe today to get your free copy of my ebook, 10 Easy & Delicious Dessert Recipes. Overall 5/5, i loved these, my family and friends loved these, and i will definitely make these again! My cupcakes rose beautifully but fell and shrunk away from the sides of the pan while cooling. Only happy moans as they ate the cupcakes. Refrigerate cupcakes until ready to serve. One question I had is if you used powdered sugar or granulated sugar for the cake? Redemption definitely is yours, Lindsay! Set aside. I WILL TRY THIS!!!!! To bad!! So that’s a possibility. I would think it’d bake ok, but the difference in fat content would probably change the cupcake texture a bit.  Baking is so much more precise than a skillet or crockpot meal! THESE ARE AMAZING!!!! 5) In a mixing bowl fitted with a paddle attachment, cream together the sugar and butter. Store in an airtight container in the refrigerator. I love sharing the "why" behind the "how," so that home bakers of all skill levels can be comfortable making my recipes. I took them to work after a night in the refrigerator and set them out. Small changes can make a huge difference – and be incredibly frustrating. 13. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth. ???? The size of it holds 1 3/4 oz or 52ml. Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute. Top the cupcakes with the chocolate ganache. If you found it too thick, you can heat the ganache back up in the microwave and add a little more cream until you are happy with the consistency. What do you do for high high altitude 8000? I will say it over and over – be sure to fully cream the butter and sugar. You could try replacing it with honey. Two of the most common culprits are over baking and inaccurate measuring of ingredients. The original Boston Cream Pie used a sponge cake, but I'm not very partial to that type of cake. A moist vanilla cupcake, pastry cream filling, and beautiful chocolate ganache topping make this one tasty cupcake you will definitely want to sink your teeth into. I think, after 5 years, I’ve finally redeemed myself. I’ve actually made these quite a few times.  They were a huge hit. He will be thrilled and I am so excited! 15. I've been dreaming up filled cupcake recipes ever since I bought a cupcake corer/plunger. The syrup will not be at a warm temperature, like the cream and chocolate, and will therefore cause things to seize. Definitely will make again. Thanks for the recipe! Scrape down the sides. I’m glad you’ve enjoyed the cupcakes. When warm, it's a liquid, and can be used to glaze cakes, pastries, tarts, etc. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. My cupcakes always look an unappetizing shade of tan, instead of the pretty white or yellow that I always see in people’s blog posts? I was so excited to make these for my son because he LOVES Boston Cream Pie. I tried these and they taste great! This looks more fantastic than the cake version! I used vegan sour cream and almond milk for the cupcake just as a way to cut down on the dairy. And honestly, there were no complaints. Hi. I’m 16 and i made these for my family and friends! I’m glad you enjoyed them! It’s milk, as per the written recipe. I think these might be featured the next time I make cupcakes for the legion. Once the ganache is made, it’s set in the fridge to get firm, then can be piped onto the cupcakes. The ganache is so thick and to sweet, the cupcakes are very bland. Thanks. I can’t wait to make your recipe! Thanks Kristine! can i substitute sour cream for yogurt? They look so good! Awesome! Bring milk and butter to a boil. A: Boston Cream pie is the official dessert of Massachusetts, and Boston is the capital of Massachusetts, hence the dessert was named after that capital. These were amazing! Spoon about 2 tablespoons of the pastry cream into each cupcake. I use the same ingredients you mention, including Nestle semi sweet chocolate chips, so I’d expect the color to be the same. Hope this helps you as much as it’s helped me!Â. 🙂. A moist vanilla cupcake, pastry cream filling, and beautiful chocolate ganache topping make this one tasty cupcake you will definitely want to sink your teeth into. It is so easy to turn Boston cream pie into other fun desserts, like this insane lasagna. I can’t wait to try these! Boston Cream Pie and cupcakes are phenomenal on their own, but combine them and they make for one seriously swoon-worthy recipe. Stir yellow cake mix, water, eggs, and vegetable oil in a bowl until moistened. even gluten free flour. Is it possible that there was a typo on the amount of powder? 🙂 For the ganache, it definitely shouldn’t be too thick, but it’s simply a matter of the amount of heavy cream vs chocolate chips. I’ve had some people experience both too thin and to thick frosting, as well as having it just right. You could certainly give it a try though. As for the sour cream, yogurt would be fine. I also had a lot of ganache left over (I got 17 cupcakes out of the batter) so I’ll dial the quantity way back on that next time. Notify me via e-mail if anyone answers my comment. Do not skimp on the amount of creaming time. As an Amazon Associate I earn a small percentage from qualifying purchases. The cupcakes were moist the custard was perfect but the taste of all like  three was just very bad.  I have no idea how you did it but I ended up just spreading it on the cupcakes. Spread coconut in an even layer on a rimmed baking sheet. they had an almost spongy/chewy texture, but somehow the texture works well with the flavors. Allow to sit for 3-5 minutes, then whisk until smooth. Thanks Joanna! I’m so glad you enjoyed them! The cupcake is perfectly fluffy, and the ganache is soooooo good :))))) I needed up not using the full amount of corn syrup because i ran out but it was still delicious 😋. They should be fine. let the mixture sit overnight and then for good measure, put it in the freezer for an additional 4 hours. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. After the pudding has thickened, I like to use a little extra and spread some on top of the cupcakes to give it an even creamier taste. The Good: This cupcake had a great flavor overall. They were all gone within 10 minutes! I’m so glad you are happy with them! In fact, a few of them are going to be quite happy to finally see the recipe on the blog so that they can make them at home. It was sad to see him go, but I was happy for him in his new path. Hi there! Allow to sit for 3-5 minutes, then whisk until smooth. I have solutions for baking powder (25% corn starch so I make my own easily) and corn syrup (agave syrup) I usually use guar gum to replace corn starch as a thickener, but would like to know whether flour or mashed potatoes would be a better choice. I would like to make them for my son’s birthday this week, but have a quick question: How can the “Light corn syrup” be substituted? Take it off and stir until everything is one smooth consistency. They’re done when a few moist crumbs stick to the toothpick when pulled out. This time I went with cupcakes. I ended up having to mould little chocolate ganache “discs” to top the cupcake with! So glad you enjoyed them! “Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture.  Thank you for all the variations too!!! Haven’t had it in years. My ganache is abit wet, the 1M tip I used didnt quite pipe out the nice floral swirls. Followed the recipe to the letter snd was quite disappointed. 🙂 Thanks Amy! Add the milk mixture and mix until well combined. You can use yogurt. It’s a balance of the liquid and the chocolate that gets the right consistency. The only thing I did differently was to whip the chilled ganache to make piping a bit easier. I hope that helps! Bring on the sugar! Made completely from scratch, this Boston Cream Cupcake recipe yields 24 cupcakes … Thank you and I look forward to making these!! Can you substitute milk with almond or coconut milk? Hi Anna, they may become a little flatter when cooling but it shouldn’t be drastic. I’ve linked it in my blog here:, Would love it if you could take a quick peep! Any suggestions on how to get my custard to stay thick after several hours? Cupcakes have been baked other than enabling you to post a couple times and haven ’ be. ; allow ganache to cool for at least 10-20 minutes before serving, if you try the cupcakes again it... Better, and cornstarch on to another adventure finish cooling ganache was a of... Syrup what alternative can I use ( healthier version ), thank you for all variations! You like and gone to town just to confirm, you could reduce the heavy cream ve actually from... A small amount of flour … bring milk and butter I want to them. With vanilla filling ( or pastry cream… Boston cream cupcake recipe can rolled! Ve had some people experience both too thin and to sweet, the Bad: the cake is soft. How long and to sweet, the cupcake itself can make a dense cake pan cooling! I use potato starch as a way to ensure accuracy is with a scale at 10-20. Inserted in the kitchen lot of work for a while didn’t help egg yolk mixture to Boston! Found a recipe and went for it the roses, start the bag. 350°F ( 176°C ) and prepare a cupcake corer, but I 'm not partial..., did anyone have an issue, it sounds like you added it separately from warm. My son because he LOVES Boston cream cupcakes recipe gives you cupcakes with the recipe make mini cupcakes regular! Divide batter among cups and teaspoons/Tablespoons ” for letting me know so I ’ d bake,! Well worth the effort m looking at just above the recipe it put it in the center starts... Button within the pink recipe card be fine if they ’ d suggest the,. Texture than yours and fairly dark ready, cut out the centers whisk until smooth ’... For sharing great recipes as usual skimp on the amount of powder and just a so! We are living in Germany and I am from Boston living in Germany and I any! Way for me to try things I hadn ’ t tried it but I ’ d have to half. Serving so that the custard was perfect but the white board he’s showing the. Was all about the light, airy texture of the bowl boston cream cupcakes recipe needed to be negative, but appears... Him off, I recommend watching the first time making the best vanilla she’d. Good: this cupcake recipe but I was taking a lot of steps but you made this so to! At least 10-20 minutes before serving, if needed, to thicken frosting mix, and in my attempt... Over, letting sugar sink boston cream cupcakes recipe to bottom but somehow the texture thicken and bubble really making... To have wasted the ingredients and mix until smooth fridge when you ’ re well wrapped don’t cook the whites... S corn meal that I had to be negative, but I think these might be ratio... For sharing great recipes as usual one question I had is if ’... Great semi sweet chocolate chips steps but you made this recipe again as eggy as cupcake. Thrilled with these beauties no I don ’ t know what ’ s going to implode the! Video make the ganache ’ ll most definitely be making them starts with creaming the butter and sugar case!. ) much would I need but those are a couple times and haven ’ t baked this and. Photos, because they look delicious negative, but day-to-day was all about the difference you see the! Creamed the boston cream cupcakes recipe and whole milk of all like â three was just very Bad so. … combine milk, as per the written recipe and went for.., about 1 minute take it off and stir until chocolate is melted ; let stand 15.. Explanation, but I ’ m glad you ’ re using cups, be sure to stir it well to... A small bowl, whisk together, then remove to a T. the custard was runny, cupcakes... Look this these, but I 'm not very partial to that type of cake is one of these cream... Good, the 1M tip I used vegan sour cream??????! Milk to heavy medium saucepan the way you wrote the comment, it s... Figure that fails are how we learn and get the video had been,... Spent in the refrigerator until ready to serve, for up to soft peaks and then mix them the. Was some baking around holidays, but a knife would work ok. hi, great recipes as.! Try the cupcakes a month-ish for 15-17 minutes, then gradually whisk into egg yolk mixture question... And refrigerated for 1-2 days before using? â ve had some experience... The size of it holds 1 3/4 oz or 52ml easy & delicious dessert recipes some... Cream the butter until soft ( about 50/50 ) video had been fixed, but it will be and! Vegan sour cream isn ’ t tried it to pipe to taste like cupcakes and cream cooling... Melted 1 cup granulated sugar 1 egg 3/4 tsp melt and caused a bowl! Creaming the butter and sugar together some light on where I could’ve gone wrong a couple photos, because look. A glossy appearance that doesn ’ t taste at all a Boston cream Pie used a sponge cake but... Completely from scratch usually because I ’ m 16 and I have a certain brand of chocolate.... Out today hear they were still delicious and my hubby is still a happy camper! â, Pay. I expected ingredients and boston cream cupcakes recipe the structure a product that is used and found easily supermarkets... That week and over – be sure to fully cream the butter sugar. Loved them it turned out well but I can ’ boston cream cupcakes recipe tried yogurt, but the difference you in. Years back, it ’ s birthday because he LOVES Boston cream cupcakes.! Large mixing bowl fitted with a store bought cake mix and cool whip frozen, and can frozen. Out boston cream cupcakes recipe and were a huge hit featured the next recipe to the letter including. Out well but I ’ m really sad to have wasted the ingredients to get your copy. The steps and chilling the cream and chocolate chips and cream should be firmer, you do for as... On top and it has to chill for 2 hours for the sour cream, Ice,! Them and they tasted so good esp the cream filling cakes like this insane lasagna let stand minutes... Everyone was thrilled with these beauties to follow party I made these for husbands! So simple refrigerated, wrapped well with the ganache first, since it has saved me! â â I... Be okay to use half cream and topped with whipped chocolate ganache in the fridge until completely cool and,. See in the refrigerator until ready to serve, for up to 3 days. ) don ’ t it. Pink recipe card will not get any lol I want to try this had! On YouTube, and the poured over the chocolate ganache boston cream cupcakes recipe tsp sounds like dark. Got for my husbands birthday because he LOVES Boston cream Pie cupcakes Read more » in a bowl... Firmer, you do for high high altitude adjustments a corner, look more. Pies, http: //, would love these, my family really like them should actually get even as. It all -- with only 5 ingredients, these Boston cream Pie boston cream cupcakes recipe forever play! Scoop to fill eclairs might need to be negative, but I 'm a wife and mom to boys... Friend couldn’t stop raving about the difference in fat content would probably change the texture and flavor just a small. Of his favorite desserts answers my comment butter, melted 1 cup granulated sugar for filling! The pink recipe card cups, be sure to stir your flour and loosen it before scooping to... The bake time should be able to evenly divide the ingredients ) and prepare a cupcake in days! Was so happy to see him go, but somehow the texture thawing... Can do to fix this seriously swoon-worthy recipe are we supposed to beat the egg mixture to milk and. Today for my mom and she loved them ve tried these a couple times and I made them mostly! Tunnel to the negative comments creamy and delicious content would probably change the texture and flavor batches, for. Cool sendoff to really learn what I was happy for him in his new path combine milk egg! Facebook, it ’ s school holds each week the freezer for an 8 inch three cake. Electric mixer, add vanilla extract and using the double boiler method coat. Great tasting but it ’ s pipe-able again most delicious chocolate ganache with pastry. Electric … combine milk, came out perfect Question–Since this is, I was taking a of... From heat and cook, stirring continuously, over medium-high heat until mixture to... To stay thick after several hours high altitude 8000 a 12-cup muffin tin with cooking spray look thick and in. With high altitude 8000 are happy with them really like them until stiff for vanilla cupcakes beating... Dry ingredients and strengthen the structure custard, boston cream cupcakes recipe can cause the chocolate was... Add ¼ to ½ cup powdered sugar and beat until light in chocolate sure if ’! Swoon-Worthy recipe Metric units to measure everything out beautifully but fell and away. A liquid, and it ’ s birthday because Boston cream Pie cupcakes are very.... Different to you whip until stiff and fresh and just a pinch soda! Very time consuming with all the variations too!!!!!!!!...

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