Saturday, 17 September 2016

Boston Cream Cupcakes

Having enjoyed Boston Cream Doughnuts when I have been in Canada and the USA I wanted to make something with that taste.  Not wanting to do doughnuts I thought firstly of Boston Cream Pie, but then decided on some nice simple cupcakes instead.

I haven't actually had much time over the past few weeks, for baking, as I am organising my move to a new flat.  So a fairly simple recipe is what I needed to satisfy my craving for something sweet and to have something to post.  

These cupcakes are delicious, in fact so much so that I ate two before even filling and icing them.

For a Boston Cream filling I need to make some creme patissiere, a lovely thick vanilla custard.  Then I also needed a soft chocolate topping, using some golden syrup so that it doesn't set completely..

So this is a recipe in three parts, but you can make the creme patissiere in advance, and even the chocolate ganache too, if you wish.

I was very pleased at how mine turned out, they tasted so good, with the lovely cupcake texture, the awesome vanilla creme pat and the rich chocolate topping..  I only cut the cupcakes in half and sandwiched them halve together with creme pat.. Some people cut out a cone shape and fill that with creme pat, and that works well too.
Boston Cream Cupcakes


Boston Cream Cupcakes - video

Ingredients:
For the cupcakes:
  • 195g plain flour
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 113g unsalted butter, softened
  • 200g granulated sugar
  • 2 medium eggs(large in USA)
  • 1 1/2 tsp vanilla extract
  • 120ml milk(I used semi-skimmed)
For the creme patissiere:
  • 2 medium egg yolks(large in USA)
  • 20g cornflour
  • 40g caster sugar
  • pinch of salt
  • 240ml whole milk
  • 6g unsalted butter
  • 1/2 tsp vanilla extract
For the chocolate ganache topping:
  • 120g dark chocolate chips
  • 45g unsalted butter
  • 1 1/2 tbsp golden syrup(corn syrup is fine)
Method:
  1. Make the creme patissiere first, by whisking the egg yolks and sugar in a bowl.
  2. Add the cornflour and salt and whisk in until smooth.
  3. Heat the milk in a saucepan until is is almost boiling, just beginning to bubble at the edge.
  4. Pour a little of the hot milk into the egg mixture and whisk instantly.
  5. Add a little more milk and whisk again.
  6. Add the remaining milk and whisk again.
  7. Pour the mixture back into the saucepan and put back on the heat, whisking or stirring constantly.
  8. When the mixture comes to the boil continue to whisk until it thickens and cook for about a minute.
  9. If you have any lumps of egg you can pass thru a sieve to remove.
  10. Transfer the mixture to a bowl and cover with plastic wrap, ensuring that it touches all over the surface of the creme patissiere, to avoid a skin forming.
  11. Allow to cool and then refrigerate.
  12. Preheat the oven to 180c/160c fan/350f.
  13. Grease a 12 hole muffin tin.
  14. Place the softened butter and the granulated sugar into the bowl of a stand mixer and beat with the paddle attachment until light and fluffy(about 4 minutes).
  15. Add the eggs, one at a time and beat each until fully incorporated.
  16. Add the vanilla extract and beat until incorporated.
  17. Mix the flour, baking powder and salt together.
  18. Add one third of the flour and beat to combine, scraping down the sides of the bowl.
  19. Add half the milk and beat to combine.
  20. Add another third of the flour and beat to combine, scraping down the sides of the bowl.
  21. Add the remaining milk and beat to combine.
  22. Add the remaing flour and beat to combine.
  23. Scrape down the sides and mix in any flour that is stuck to the sides of the bowl.
  24. Divide the mixutre equally into the 12 holes of the muffin tin.
  25. Bake in the oven for between 15 and 18 minutes until cooked and a skewer poked into the centre comes out clean.
  26. Remove from the oven and allow to cool for 10 minutes before removing the cupcakes onto a wire rack to cook completely.
  27. Place the chocolate chips, golden syrup and butter into a bowl over a pan of simmering water and allow to melt, stirring until you have a nice, silky smooth chocolate ganache.
  28. Remove the bowl from the heat and allow to cool for a few minutes.  The mixture will begin to thicken.
  29. Cut each cupcake in half, horizontally.
  30. Whisk or stir the creme patissiere to break it up into a smooth mixture again.
  31. Put some creme patissiere on top of the lower half of each cupcake and place the upper half on top.
  32. Gently pour chocolate ganache onto each cupcake, allowing it to spread to the edges, and even drip down the sides a little(if you wish).
  33. Allow the chocolate to cool completely(it should stay soft to the touch due to the syrup).


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