ats
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The pastry cream sits in the middle of one of my favorite vanilla cupcakes. It’s light, moist and has great vanilla flavor. Like many cupcake recipes you’ll find on here, making them starts with creaming the butter and sugar. I will say it over and over – be sure to fully cream the butter and sugar. This ensures a fluffy cupcake. Don’t skip it!
The cupcake is topped with the most delicious chocolate ganache. It has a little corn syrup added to it to keep the ganache looking glossy and fresh. Once the ganache is made, it’s set in the fridge to get firm, then can be piped onto the cupcakes. Even though roses aren’t super manly – and these were technically for a guy – I decided to go with the roses on top for these cupcakes. They are just so pretty!
BOSTON CREAM PIE CUPCAKES
yield: 12-14 CUPCAKES
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
DIRECTIONS:
1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2. In 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.
3. Add sour cream and vanilla extract and mix until well combined.
4. 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.
5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
6. 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.
Read Full Recipes >> lifeloveandsugar.com/2016/06/15/boston-cream-pie-cupcakes/