We're making Boston Cream Pie Cupcakes! These cupcakes are super easy to make and absolutely delicious!
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✨ Mini Boston Cream Pies video ▶ • Mini Boston Cream Pies...
Products used in this video:
10 Piece Mixing bowls: amzn.to/3RHF2Vn
Hand Mixer: amzn.to/3KFgWrC
Piping Bags: amzn.to/3yK0X7L
16 oz Piping Bags: amzn.to/3YUcXgv
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Ingredients:
Vanilla Cupcakes -
6 tbsp unsalted butter, softened
3/4 cup sugar
6 tbsp sour cream, room temp
2 tsp vanilla extract
3 egg whites, room temp
1 1/4 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
6 tbsp milk, room temp
2 tbsp water
Pastry Cream Filling -
2 egg yolks
6 tbsp sugar
1 1/2 tbsp cornstarch
1 cup + 2 tbsp milk
1 tbsp salted butter (I forgot to show it into the video)
2 tsp vanilla extract
Chocolate Ganache -
12 oz bag semi-sweet chocolate chips
2 tbsp light corn syrup
3/4 cup + 2tbsp heavy whipping cream
Directions:
Make the chocolate ganache first as it needs 1-2 hours to firm up in the fridge. To a pot on the stove over medium heat, heat up the milk until steaming. Pour over chocolate chips and corn syrup. Let the chips sit in the hot milk for 5 minutes undisturbed. After 5 minutes, mix until smooth, cover with plastic wrap and place in the fridge to fully set up. About 1-2 hours.
Make the cupcakes. To a bowl, add in the butter and sugar. Mix until light in color and creamy. Add in the sour cream and vanilla extract. Mix until smooth. Add in the egg whites, mixing between each addition.
In a separate bowl, add in the dry ingredients and mix together. In another separate bowl, add in the milk and water. Back to the main bowl with the cupcake batter, add in half of the flour mixture, mix until incorporated then add in all of the milk mixture. Mix until incorporated, then add in the remaining flour mixture.
To a cupcake pan lined with cupcake liners, add in the batter half way full. You should be able to get about 14 cupcakes in total. Into the oven at 350 degrees for 15-17 minutes. Let the cupcakes cool before removing from the cupcake pan. The cupcakes will be pale in color.
While the cupcakes cool, make the pastry cream. To a pot on the stove over medium heat, add in the milk, sugar, cornstarch, and butter. Mix with a whisk and once the mixture is nice and hot, slowly pour in a little bit of the hot milk mixture to the egg yolks while whisking the milk into the egg yolks. Once enough milk has been added in to the eggs while whisking so as not to scramble the eggs, return the pot of milk to the stove and slowly add the egg/milk mixture back to the remaining milk on the stove. Let the pastry cream cook on the stove until it starts to lightly boil. Let it boil for 2 minutes, then add in the vanilla extract right before removing from the heat. Pour the pastry cream into a bowl, cover with plastic wrap and let it set in the fridge.
Assemble the cupcakes. With a knife or cupcake corer, core out the center of each cupcake. Place the pastry cream in a piping bag and then distribute the pastry cream into each cupcake cavity. Take the chocolate ganache out of the fridge and give it a good couple strong stirs to help loosen it back up before adding it to a piping bag. Use either a Wilton 2D or 1M piping tip to frost the cupcakes. Store in the fridge and enjoy!
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#food #baking #dessert #easyrecipe #bakingrecipe #bakingchannel #cupcake #cupcakes #chocolate #pastry #pastry_cake #bakingrecipe
Music by Epidemic Sound
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9 июл 2024
