This is the first time I have made Boston Cream Pie and I'm so glad I decided to make mini ones because I absolutely adore these little bite size beauties. I really liked the cake recipe and loved the method which is a little unusual. The vanilla cream isn't the best I have ever tasted so I doctored it a little at the end with some whipped cream and was much happier.
I decided to make half mini Boston Cream Pies and half mini Victoria Sponges. I used the same cakes but filled them with vanilla sweetened whipped cream and strawberry syrup.
A bit of British and a bit of American.
Boston Cream Pie Cupcakes - Martha Stewart's 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 whole milk
3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
3 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
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.
Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
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.
Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.
Makes 1 1/2 cups
2 large egg yolks
1/4 cup sugar
2 tablespoons plus 1/2 teaspoon cornstarch
Pinch of salt
Pinch of salt
1 cup whole milk
1/2 teaspoon pure vanilla extract
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.
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.
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 Ganache Glaze
Makes about 1 1/4 cups
2/3 cup heavy cream
6 ounces semisweet chocolate, finely chopped
1 tablespoon light corn syrup
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.
For the Victoria Sponges I made a strawberry syrup by boiling pureed strawberries with sugar and a little water until thick. I sandwiched the cakes together with the syrup and vanilla sweetened whipped cream. The whipping cream is whipped with powdered sugar and a dash of powdered vanilla, it is delicious.
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