Pella Chronicle

Food

January 28, 2013

Boston Cream Cupcakes

Pella —

Ingredients

SPONGE CAKE
4 lg eggs
2 c sugar
1 c whole milk
1/2 tsp vanilla extract
1/2 stk unsalted butter

get recipes @ goboldwithbutter.com
2 c self rising flour
GANACHE ICING
1 c heavy cream
8 oz baking chocolate, semi-sweet, chopped
PASTRY CREAM
4 egg yolks
1/4 c cornstarch
3/4 c sugar
2 c whole milk (divided use)
1 tsp vanilla extract
2 Tbsp butter, unsalted at room temp

get recipes @ goboldwithbutter.com


 
 

Directions

1
CAKE: Preheat oven to 350 and line your cupcake tins. Beat 4 eggs in a bowl, gradually adding sugar, until well incorporated (takes about 4-5 minutes). Add vanilla extract and blend until well incorporated. Gradually add the flour.
2
Heat one cup of milk and the butter until the butter is melted. Add to batter and mix well.
3
Use 1/4 cup measuring cup to scoop the batter into the cupcake tins. Bake for 11-12 minutes, until golden brown. Let cool completely.
4
GANACHE: Place chocolate in separate bowl. Heat one cup of heavy cream on the stove until it comes to a boil. As soon as it comes to a boil, pour over the chocolate. Stir until well combined, then refrigerate 20 to 30 minutes, until the mixture becomes slightly thick.
5
PASTRY CREAM: While the ganache is chilling, start on your pastry cream. In a mixing bowl, combine cornstarch and remaining sugar. Whisk in 1/2 cup milk. Using a wooden spoon, blend the four lightly beaten egg yolks into the cornstarch and sugar mixture. Stir until completely smooth.
6
In a sauce pan or pot, heat remaining 1 1/2 cups milk. Bring to a simmer (do not boil) and remove the pan from the heat. Temper egg mixture by gradually drizzling in the hot milk, whisking constantly.
7
Return the mixture to the saucepan and continue cooking over low-medium heat, vigorously stirring with the whisk until the mixture comes to a boil and the whisk leaves a trail in the pastry cream. (It will take a little while to come to a boil – about 5 minutes.)

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