Friday, August 12, 2011

Boston Creme Cupcakes {Guest Post from Lyuba at Will Cook for Smiles}

Warning!  I had to go buy a donut after reading this recipe.  Boston Creme donuts are a favorite in my family, and I just know I will have to make these for my dad.  Lyuba from Will Cook for Smiles is so creative for think of this deliciousness!  She created the recipe as a Father's Day treat for her hubby.
Ingredients:

For Cream Filling:
1 cup of milk
2/3 cup of heavy cream
1/2 cup granulated sugar
Pinch of salt
4 large egg yolks
3 tablespoons cornstarch
4 tablespoons cold unsalted butter
1 1/2 teaspoons vanilla extract

For Cupcakes:
3/4 cup butter, softened
3 eggs
2 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
1 1/2 tsp vanilla
1 1/4 cups milk

For Ganache Frosting:
6 ounces semisweet chocolate
3/4 cup heavy cream, boiling

Directions:
Make the cream filling FIRST:
1.Whisk together the egg yolks and sugar until completely combines
2. Add flour and cornstarch, whisk together very well and set aside while heating the milk
3. Heat milk, heavy cream, butter and salt until simmering
4. Slowly add the heated milk mixture into the egg yolk mixture stirring constantly. Whisk well slowly
5. Return the mixture into the pot and bring to simmer stirring constantly. The mixture will thicken within 30-45 seconds. Take off heat!
6. Whisk in the vanilla, set aside to cool to room temperature

Cupcakes:
1. Preheat the oven to 375, place the cupcake liners into the 12 cup muffin pan
2. Beat the butter is a large mixing bowl for 1 minute
3. Add sugar and beat for another minute

4. Add one egg at the time, beating after each addition
5. Beat in vanilla
6. Mix in flour, baking powder, and salt
7. Add milk, beat well for about a minute
8. Pour into the muffin pan and bake for 15-20 minutes, until the toothpick inserted into the center of the cupcake comes out clean

Ganache Frosting:
1. Bring the heavy cream to boil, be careful not to let it actually boil or it will raise
2. Pour the boiling cream over the chopped chocolate and stir until melted. Cool to a little warmer then room temperature

~ Fill a decorating bag with the cream filling. Use a long thin decorating tip. Insert the tip into the baked cupcakes while they are still hot.
~When the cupcakes are completely cooled, spoon the ganache frosting on top of the cupcake and let is slowly spread. If it does not spread too easy, help it with the edge of the rubber spatula very carefully.

Enjoy!! Absolutely delicious!!

Thanks Lyuba for creating and sharing this wonderful creation!  Lyuba posts lots of wonderful looking recipes on her blog.  This prinzregententorte (which I have not idea how to pronounce) looks divine!


She also made these yummy red velvet cupcakes.


If you can move after stuffing yourself with these delicious Boston Creme Cupcakes, stop by Will Cook for Smiles and check out Lyuba's other great recipes.

BTW - I am going to Utah for my cousin's wedding this weekend, so no posts on Saturday or Sunday, but we will be back for more Cupcake Month on Monday.  Have a great weekend!

1 comment:

  1. Thank you for this great feature. I'm sorry it took me so long to thank you, I've had some crazy couple of weeks!

    ReplyDelete

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