I am so excited to be making these today, yummy Boston Cream Cupcakes from food.com. But, in order to work on my cupcake skills I bought a pre made custard filling from a cooking store.
I will post pictures later of my cupcakes, but for now here is the recipe I will follow:
1 cup whole milk, divided
2 tablespoons cornstarch
3 large egg yolks
1/3 cup granulated sugar
1 tablespoon butter
1 teaspoon vanilla extract
1/8 teaspoon salt
2 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups granulated sugar
1 vanilla bean
10 tablespoons butter, softened
6 large egg yolks, at room temperature
3/4 cup whole milk, plus
2 tablespoons whole milk
2/3 cup heavy cream
8 ounces semisweet chocolate, finely chopped
1 MAKE THE CUSTARD: In a small bowl, whisk 1/4 cup milk with the cornstarch until smooth.
2 Add the egg yolks and whisk until blended.
3 Combine the remaining milk and sugar in a small, heavy saucepan and bring to a boil over medium heat, stirring occasionally.
4 Remove pan from heat and whisk 1/2 the milk mixture into the yolk mixture.
5 Return yolk mixture back to the pan and bring to a boil again; boil gently for 1 minute, whisking constantly.
6 Remove pan from heat and whisk in the butter, vanilla, and salt; transfer filling to a covered container and refrigerate for several hours, until thickened and completely cool.
7 (It's probably easier to make this one day ahead.) MAKE THE CUPCAKES: Preheat oven to 350*F.
8 Line 12 jumbo muffin cups with paper liners.
9 Whisk together the flour, baking powder, and salt; set aside.
10 Place the sugar in a small bowl; split the vanilla bean lengthwise and scrape out the seeds with a small paring knife into the sugar.
11 Mix with a fork to distribute the seeds evenly throughout the sugar; set aside.
12 Using an electric mixer on medium-high speed, cream together the butter and sugar mixture for 5 minutes, until light and fluffy.
13 Add the egg yolks 2 at a time, beating well after each addition, and scraping bowl occasionally.
14 Reduce mixer speed to low and add the flour mixture in 3 additions, alternating with the milk in 2 additions; blend until smooth.
15 Reserve a scant 2 cups batter; spoon remaining batter into the prepared muffin tins.
16 Center about 2 Tbsp.
17 custard filling over the batter in each cup; completely cover with reserved batter.
18 Bake cupcakes for 22-24 minutes, in 2 batches, or until the tops are golden brown and set.
19 Cool for 10 minutes in the tins on wire racks; carefully remove cakes and cool completely.
20 MAKE THE GANACHE: Bring the heavy cream to a boil in a small, heavy saucepan over medium heat.
21 Remove pan from heat and add the chocolate, swirling the pan so that the cream covers the chocolate.
22 Let stand for 3 minutes, to melt the chocolate; whisk gently until smooth, making sure to incorporate as little air as possible into the mixture.
23 Set aside to cool to room temperature.
24 Spread an even layer of ganache (about 2 Tbsp.) over each cupcake; refrigerate for 40 minutes to set the frosting.
25 Serve at room temperature.
Read more: http://www.food.com/recipe/boston-cream-cupcakes-with-chocolate-ganache-frosting-72575#ixzz1FB2kswit