Boston Cream Pie Cupcakes

Tonight I made Boston Cream Cupcakes.

There are 3 steps to making them but each is quick and you don't need all kinds of different ingredients. The only ingredient I had to purchase was the whip cream. The recipe makes 18 cupcakes. I will leave some for Friday's night's dessert and bring the rest in to work on Friday. Wish you were here to try one. Yum!

Cupcakes
2 eggs
1/2 cup butter, softened
1 cup granulated sugar
1 tsp pure vanilla extract
2 cups cake and pastry flour
2 tsp baking powder
1/4 tsp salt
3/4 cup milk

Preheat oven to 375F. Line 18 muffin cups with paper liners.
Beat butter with sugar until ight and fluffy. Beat in eggs one at a time and then add the vanilla. Thoroughly mix flour with baking powder and salt. Then alternately in batches stir first flour and then milk into butter mixture. Divide batter among cups.


Bake for 16 minues or until lightly golden and testing with toothpick comes out clean. Cool on a rack. Remove the papers.

The Cream

1/2 cup granulated sugar
1/4 cup flour
1/4 tsp salt
2 eggs
1-1/2 cups mlk
1 tsp pure vanilla extract

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

Icing

1/2 cup semi-sweet chocolate chips

1/4 cup whipping cream

1/4 tsp pure vanilla extract

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

To Assemble

Line muffins cups again with new papers. Cut tops off cupcakes about 1/2 way down. Place bottoms in re-lined cups. Top with cream, dividing equally. Replace tops, then ice. Refrigerate until icing is set, aboout an hour.

To serve remove paper from cupcakes. Cakes keep well in room temperature for up to 1/2 a day, or cover, avoiding contact with icing and refrigerate for up to a day. Makes 18 cupcakes.

They aren't too sweet and have a lovely custard in between...Yum...Judi xoxo