I haven't been writing any blog posts recently so I have to catch up!
These cupcakes were delicious! My brother rated them a pretty high score, but a whole week passed so I forgot what the score was. I think I might have cooked the pastry cream a bit longer than I should have, but I'm not sure. The cupcake's texture was really soft and a bit moist. Just right! I really liked it, so much that I felt like eating a few cupcakes. The glaze was just right too. I had leftover glaze and pastry cream. My dad really liked these too, he only got to eat two because I gave most of them away. After work he asked me if there was any more left, but sadly there wasn't.
Boston Cream Cupcakes
Recipe from the America's Test Kitchen Family Baking Book
For the pastry cream, whisk together the sugar, salt and eggs.
Bring the heavy cream to a simmer.
Then whisk in the cornstarch into the egg mixture.
Then add a little of the hot cream into the egg mixture and mix, then just mix everything together and continue cooking it until it thickens.
Add vanilla and butter to the pastry cream and whisk together.
Cover with plastic wrap and refrigerate for 2 hours.
For the cupcakes, generously grease and flour the cupcake tin.
Whisk together the dry ingredients and then beat in the butter. (Yes, it's possible :) I was a bit skeptical, but it worked out.)
Beat in the eggs, one by one. Then add the milk and vanilla and beat until batter is fluffy.
Bake
While the cupcakes are baking, make a glaze. The glaze will need to be set to the side and cooled for 30 minutes or so.
Holding a knife at around a 45 degree angle to the cupcake, cut out some cones.
Slice off the tip of the cone so you're left with a thin top. Fill the cupcake with pastry cream and then top it off with the tiny "cap".
Glaze with a spoon.
Enjoy!
You're probably wondering where the recipe is....here it is. I found it after searching for it online because I didn't feel like typing up a recipe. I have the same exact recipe in my book though. Here's another link, but with some different adjustments.
I'll be submitting it to Aspiring Bakers #7 – Chocolate Delight (May 2011) hosted by DG from Tested and Tasted
Wow Esther, these cupcakes look heavenly! I have that American Test Kitchen cookbook and think will go look for it later, lol! Thanks for "justifying" how delicious this cupcake is! I can already imagine, pastry cream in soft cake and topped with chocolate glaze.... Mmmmm! Thanks for posting. Btw, how are these cupcakes your senior project?? Are you in culinary school?
ReplyDeletewow so many different components! it reminds me of profiteroles; the only difference is that it uses choux pastry not a cupcake base
ReplyDeleteI've always wanted to make Boston cream cupcakes but haven't got the guts to do so until now. Your cupcakes look freaking delicious and what a kind sister you are, cooking for your brother...:)!
ReplyDeleteYou can never go wrong with America's Test Kitchen - In my opinion. These sound great!
ReplyDeleteOh well- you can always make some more for your father! :D I had a huge bottle of cream left over from making cheesecake a while ago. But I didn't really get around to making anything with it, though I did have lot of different ideas of what I could make- unfortunately, I got home two days ago and my mum had already made cake with it! haha....
ReplyDeleteI've never heard of boston cream cupcakes but these look delicious! You know what? Your cupcakes look almost exactly like some as the donut muffins I made last year :O I'm sure these tasted a billion times better than my muffins though ;)
Honey Bee Sweets, Thank you. I think that ATK cookbook is my favorite cookbook and one of my favorite books in general ever. I’m slowly going through all the recipes that I like. I forgot if I mentioned it, but it probably tastes the best when it’s chilled. :) Yup, they’re part of my senior project. My senior project is to try out new recipes that I’m too scared to try out and to improve my blog by making a few changes. The senior project at my school is to do what you want to do, or something new. So I also made some croissant yesterday, which took quite some time. Nope, I’m not in culinary school, but I wish! :) My dad said if I wanted to go to culinary school I should first finish college then go.
ReplyDeleteGrub, Yea it does. I wonder which one is harder. If you never had a Boston cream pie before, you should! It’s my favorite cake, I think.
Cooking Gallery, Thanks. Lol! I don’t know if my brother liked how it turned out though. Make them; they are so worth the time. It’s actually not difficult, more time consuming than hard.
Jenn, Yea, so far all the recipes I tried from their collection has turned out wonderfully.
Von, :D Too much for him isn’t good either. That’s one of the reasons I don’t like heavy cream that much. Haha, well your mom saved you from having to decide between your different ideas. I bet the cake was delicious. That reminds me, I have to use up some greek yogurt! I don’t know what to do with it though.
You have to try some; they’re delicious. I love the one my friend’s mom makes. Von, that’s not true. You’re too kind. :)But yes, these cupcakes look like donut muffins. They resemble the ones I made a while ago, too. Too bad I forgot to take a picture of the cross section.
hi esther, i 'm just wondering is this the same as boston cream pie? pastry cream in cupcakes sounds really yummy, i think they would make delicious fillings in cream puffs too!
ReplyDeleteThese Boston cream pies look very delicious. They are truly very American-style with all the fresh cream and chocolate. Yum!
ReplyDeleteLena, Yup! Except they're the mini version. :) That's true. If you have any filling leftover, you can make some cream puffs and fill them with the leftover pastry cream. Or you can just sandwich the cream between the cone pieces. Just a heads up, but I was left over more than 1/2 cup of pastry cream. I also had several tbsp of chocolate glaze to spare too.
ReplyDeleteZoe, Thanks! American-style with lots of calories. ;)
I've bookmarked a lot of recipes that require heavy cream but have never tried them too :P the amount of cream scares me a little. Your cupcakes turned out really good!
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