boston cream cupcakes

I hope you had a great Mother's Day weekend! Mine was filled with handmade cards and school crafts, breakfast in bed, {plastic} jewelry, and a vase-filled flowers from our yard.

School is almost out and that means time can get pretty tight. But there's still ways to have pretty homemade desserts handy for last minute get togethers and dinner parties.

One recipe I tend to go to again and again is this Boston Cream Cupcake recipe. It's not only easy to make, but all the components can be prepared ahead of time. Just assemble before serving.

Recipe from marthastewart

 Cupcakes

1 1/2 cups all-purpose flour, plus more for tins

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins

3 large eggs

1 cup sugar

1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
2. Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
3. Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.

Vanilla Cream Filling

Ingredients

2 large egg yolks

1/4 cup sugar

2 tablespoons plus 1/2 teaspoon cornstarch

Pinch of salt

1 cup whole milk

1/2 teaspoon pure vanilla extract

Directions

1. Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
2. Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
3. Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface.* Refrigerate until cold, at least 1 hour, or up to 2 days.

Chocolate Glaze

Ingredients

2/3 cup heavy cream

6 ounces semisweet chocolate, finely chopped

1 tablespoon light corn syrup**

Directions

Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately or store in refrigerator.

Assembly

Using a serrated knife, slice cupcakes in half. Spread generously with the vanilla cream filling. Replace the top and drizzle with chocolate.

Baker's Notes:

*This prevents a skin from forming.

** This adds a nice shine to the glaze.

What's your favorite-in-a-pinch go to recipe?


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