A fabulous step by step recipe video tutorial to watch showing you how you can make these amazing Boston Cream Pie Cupcakes that would be great for any occasion , a really easy recipe by follow the video below
Here is an excerpt about the cupcakes from Stephanie Jaworski and the ingredients you will need plus the great video to watch happy baking x
I don’t know why it is, but everything seems to taste better when it’s in cupcake form. This is my new favorite, Boston Cream Pie Cupcakes. I think they’re an excellent rendition of the famous Boston Cream Pie with their shiny dark chocolate glaze spilling over the tops of sweet vanilla flavored cupcakes that are filled with a deliciously rich pastry cream.
A Boston Cream Pie is easily adapted to make cupcakes. What’s nice about this cupcake is that the pastry cream in the center keeps them wonderfully moist so they can be stored for about two to three days.
Vanilla Cupcakes:
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup (120 ml) milk, room temperature
Pastry Cream:
2 large (35 grams) egg yolks
3 tablespoons (40 grams) granulated whitesugar
2 tablespoons (20 grams) firmly packed cornstarch (corn flour)
1/8 teaspoon salt
1 cup (240 ml) whole (full fat) milk
1/2 tablespoon (6 grams) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
Chocolate Glaze:
4 ounces (120 grams) semisweet or bittersweet chocolate, cut into pieces
3 tablespoons (42 grams) unsalted butter
1 1/2 tablespoons light corn syrup (or liquid glucose or golden syrup)
1 tablespoon liqueur (optional)
Full written recipe is available on the joyofbaking website please use the next page link below
