Thursday, October 7, 2010

Boston Cream Pie Cupcakes Recipe

I told my husband he could pick any kind of cupcakes he wanted for his birthday. I had expected him to pick something really, really difficult. Instead he picked Boston Cream Pie Cupcakes. All the recipes I could find were easy quick cheater type recipes. The ingredients called for cake mixes and boxes of pudding. Which normally I am all for. But for some reason I really felt like going all out. I really wanted to make these cupcakes from scratch. But, I just couldn't find a good recipe. I searched and searched.

Finally, I found a really great recipe on the Food Network site. The recipe had several positive reviews, something I always look for. And most importantly the recipe doesn't call for a lot of spendy weird ingredients.

Don't let the words "from scratch" scare you! This recipe is actually really easy!

I made the recipe exactly how it appears. I only made a couple of changes to make them cupcakes. Here are my notes:

*For the cake part of the recipe - To turn this recipe into cupcakes just use an ice cream scoop to fill the cupcakes liners 3/4 of the way full. Also I recommend doubling just the cake batter part to have a full batch of cupcakes. I baked them for 13 - 14 minutes and they came out perfect! Let them cool on the counter for a little while, then store them in a covered container in the fridge until you are ready to fill.

*For the pastry cream filling - I live in a small town and was unable to find vanilla beans, so I substituted with 2 Tablespoons of Watkins Double Strength Vanilla, that I found at the grocery store. It still turned out great! Follow the directions exactly, you will be doing a lot of whisking! But, it's SO worth it. This filling is so good, and really not that hard to make, I'll be making it for crepes, and all sorts of things!

*To fill the cupcakes with the cream I used the Wilton tip number 230 and obviously I put the cream into a pastry bag, follow that link for super easy directions. This was my first time filling a cupcake, and it wasn't that hard!! Just insert the tip about one inch into the cupcake and gently squeeze the cream filling in until the cupcakes top rises just a little bit. It was SO easy!

*When topping cupcakes with ganache, dipping is the way to go! Just dip the top of the cupcakes into the ganache, give it a little twirl, and ta da! Perfect!

Boston Cream Pie (Courtesy of the Food Network, recipe by Gale Gand.)

1 cup plus 2 tablespoons sifted cake flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup cooking oil
2 egg yolks
1 teaspoon vanilla
2 egg whites
1/4 teaspoon cream of tartar
Pastry cream, recipe follows
Ganache, recipe follows

Pastry Cream Filling:
2 cups whole, 2 percent fat, or 1 percent fat milk
1/2 vanilla bean, split lengthwise, seeds scraped out
6 egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon unsalted butter

8 ounces semisweet chocolate, chopped into small pieces
1 cup heavy cream, boiling


Preheat oven to 350 degrees. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside.

In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.

Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.

Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)

Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.

To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.

If you make them let me know! I'd love to know if you loved them as much as I did. If you have any questions just ask in the comment area and I will answer in the comment area as well.