Boston Cream Pie Cupcakes

Cupcakes Cooks Illustrated

Cupcakes and muffins are like twin sisters, one of whom makes no effort to hide that she sleeps around.
Sadao Turner

Boston Cream Pie Cupcakes

Posting this recipe early in case anyone else wants to make a special dessert for Super Bowl.

I found the perfect dessert for the Super Bowl NE Fans, Boston cream pie cupcakes and I chose a Cook’s Illustrated recipe that I found quite interesting in that flour, baking powder, salt and sugar are combined first and butter is slowly incorporated to create a coarse crumb mixture, then the eggs, butter, milk and vanilla are added. There are several versions out there, but baking is not my favorite sport as far as cooking goes, so I picked the less complicated recipe and it is plenty of work. I haven’t made a pastry cream in a while, so I’ll be sure to have extra ingredients on hand. I’ll make the pastry cream Saturday and glaze on Sunday so the work load is a little spread out.

I did line the cupcake tins with paper liners cuz I knew the chance of ruining them in just the pan was pretty big, my pans are a little old and not non-stick. The cupcakes are wrapped in plastic, covered with foil and in the freezer until Sunday morning. Another CI article suggests thawing the cupcakes unwrapped. Hopefully I’ll have time to take “finished” pictures.

Boston Cream Pie Cupcakes
recipe from Cook’s Illustrated

Pastry Cream:
1 1/2 cups heavy cream
3 large egg yolks
1/3 cup granulated sugar
pinch of table salt
4 teaspoons cornstarch
2 tablespoons unsalted butter, cold & cut into 2 pieces
1 1/2 teaspoons vanilla extract

Cupcakes:
1 3/4 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoons table salt
1 cup granulated sugar
1 1/2 sticks (12 tablespoons) unsalted butter, softened but slightly cool, cut into 12 pieces
3 large eggs
3/4 cups milk
1 1/2 teaspoons vanilla extract

Chocolate Glaze:
3/4 cup heavy cream
1/4 cup light corn syrup
8 ounces bittersweet chocolate chips
1/2 teaspoon vanilla extract

Pastry cream:
Bring the cream to a simmer in a medium saucepan over medium heat, stirring occasionally. Whisk the yolks, sugar, and salt together in a medium bowl. Add the cornstarch and whisk the mixture is pale yellow and thick.

When the cream reaches a full simmer, slowly whisk it into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy. Off the heat, whisk in the butter and vanilla. Transfer the pastry cream to a small bowl and refrigerate, with plastic wrap pressed flush against its surface, until cold and set, at least 2 hours or up to 2 days.

For the cupcakes:
Adjust an oven rack to the middle position and heat the oven to 350° degrees or 325°convection bake. Line a cupcake pan with paper baking cups.

In the bowl of a stand mixer, combine the flour, baking powder, salt, and sugar on low-speed. Add the butter, 1 piece at a time, and combine until the mixture resembles coarse sand. Add the eggs, 1 at time, and mix until fully combined. Add the milk and vanilla increase the speed to medium, and mix until the batter is light, fluffy and free of lumps.

Fill the lined muffin cups three-quarters full, being careful not to overfill. Bake until a toothpick inserted in the center of the cupcake comes out clean, about 18 to 20 minutes. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the glaze:
Cook the cream, corn syrup, chocolate, and vanilla in a small saucepan over medium heat, stirring constantly until smooth. Set aside and allow to thicken for 30 minutes.

Assembly:
Insert a small sharp paring knife at a 45° degree angle about 1/8 inch from the edge of each cupcake and cut all the way around, remove a cone of cake. Cut away all but the top 1/4 inch of the cone; leaving only a small disk of cake which will be used to top the cupcake.
Fill each cupcake with 2 tablespoons of pastry cream and top with the disk of cake.

Carefully top each filled cupcake with 1-2 tablespoons of the chocolate glaze. Refrigerate for about 10-15 minutes.

http://today.msnbc.msn.com/id/42502775/ns/today-food/t/get-sweet-cupcakes-red-velvet-boston-cream-more/