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Sunday, November 14, 2010

Boston Cream Cupcakes



makes 18 cupcakes
hot milk sponge cake recipe adapted from Muffins Are Ugly Cupcakes
custard recipe adapted from une-deuxsenses
ganache recipe from Daydreamer Desserts
prep time: 40 min / cook time: 12 min

HOT MILK SPONGE CAKE INGREDIENTS
1 1/3 c cake flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 c whole milk
4 tbsp unsalted butter
3 eggs, room temperature
3/4 c sugar
1 tsp vanilla extract

CUSTARD INGREDIENTS
1 small box of french vanilla pudding
1 c of whole milk
1/2 c heavy cream
1 tsp vanilla extract

CHOCOLATE GANACHE INGREDIENTS
1 c heavy whipping cream
8 oz bittersweet chocolate

HOT MILK SPONGE CAKE INSTRUCTIONS
• Preheat oven to 350˚ F.
• Sift flour, baking powder and salt twice. Set aside.
• Combine butter and milk in a saucepan, heat on medium until the butter has just about melted. Remove from heat and set aside.
• Using the whisk attachment, beat your eggs on high until blended, about 1 minute.
• Add vanilla extract and sugar gradually and beat until pale and tripled in volume, about 6 minutes.
• Sift 1/3 of the flour mixture into the egg mixture. Fold in with a rubber spatula. Repeat with the remaining flour mixture in 2 more additions.
• Reheat the milk mixture until just under a boil. Then add the hot milk mixture into the batter and fold it in.
• Pour the batter into cupcake tins.
• Bake for 12 minutes.

CUSTARD INSTRUCTIONS
• Whip everything together until pudding has become thick, about 8-10 minutes.

CHOCOLATE GANACHE INSTRUCTIONS
• In a medium saucepan, heat up the heavy cream making sure it doesn't come to a boil.
• Stir in the chocolate and whisk to combine.
• Let cool to room temperature, approximately 20-30 minutes.

ASSEMBLY INSTRUCTIONS
• Using a paring knife, carve a small hole in the middle of the cupcake. Be sure not to cut too deep.
* You can use a spoon to gently remove more of the cupcake if needed.Check Spelling
• Using your favorite pastry tip, fill your pastry bag and pipe a small amount of frosting onto the cupcake.
• Put the top back onto the cupcake.
• Spoon chocolate ganache onto the top of the cupcakes.
* Optional: when cooled, add whipped cream and cherry.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

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