Wednesday, September 22, 2010

Boston Cream Pie Cupcakes

By: Marilyn Bentz-Crowley

The origins of this confection go back over a century and a half, and even then Boston cream pie was actually cake, not pie! However the name has stuck to this delicious combination of cake, cream and chocolate.

2 eggs
½ cup (125 mL) butter, softened
1 cup (250 mL) granulated sugar
1 tsp (5 mL) pure vanilla extract
2 cups (500 mL) sifted before measured
cake and pastry flour
2 tsp (10 mL) baking powder
¼ tsp (1 mL) salt
¾ cup (175 mL) milk


½ cup (125 mL) sugar
¼ cup (50 mL) all-purpose flour
¼ tsp (1 mL) salt
2 eggs
1½ cups (375 mL) whole or 2% milk
1 tsp (5 mL) pure vanilla extract


½ cup (125 mL) chopped-into-bits semi-sweet
chocolate or chips, about 3 oz (90 g)
¼ cup (50 mL) whipping cream
¼ tsp (1 mL) pure vanilla extract

1. Preheat oven to 375°F (190°C).

2 Line 18 muffin cups with paper liners or silicone cups. Place eggs in a small bowl; cover with hot tap water to temper.

3 Beat butter with sugar until light and fluffy. Beat in eggs 1 at a time; then vanilla. Thoroughly mix sifted flour with baking powder and salt. Then sift or rub through a sieve again. Alternately, in 2 batches, stir first flour and then milk into butter mixture. Divide batter among cups.

4. Bake in oven centre for 15 to 16 minutes or until lightly golden and a cake tester inserted into middle of cupcake comes out clean. Cool on a rack in pan; remove papers or silicone cups.

5. To make cream, stir sugar with flour and salt. Lightly whisk eggs in a large saucepan; stir in sugar mixture until thoroughly combined. Slowly stir in milk, making sure to incorporate mixture at edges of bottom. Place over medium heat. Stirring constantly, bring just to a boil. Remove from heat; stir in vanilla. Place a piece of plastic wrap or buttered waxed paper directly on surface of cream. Cool to lukewarm.

6. Meanwhile, to make icing, melt chocolate in whipping cream over very low heat in a small saucepan. Stir and, when almost smooth, remove from heat and stir in vanilla. Cool to room temperature.

7. To assemble cupcakes, line muffin cups again with new papers or washed and dried silicone cups. Cut tops off each cupcake about halfway down. Place bottoms in the re-lined cups. Top with cream, dividing equally; evenly smooth cream right to edges. Replace tops; then ice. Refrigerate until icing is set, about an hour.

8. To serve, remove paper or silicone from cupcake. Cakes keep well at room temperature for up to half a day, or cover, avoiding contact with icing, and refrigerate up to a day.

Makes 18 cupcakes


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