Wednesday, January 18, 2017

Boston Cream Cupcakes

The kids have been really interested in baking lately. David decided we would make gourmet cupcakes every weekend. This is the first recipe he wanted to try ( They were so delicious! 

1 box yellow cake mix, prepared
3 eggs
1/3 cup sugar
3 Tbsp flour
2 tsp vanilla
2 cups milk
3 3/4 powdered sugar
1 cup cocoa
pinch of salt
1 stick of butter, softened
1 cup cream

Prepare the cupcakes according the box. Let them cool after baking. 

Meanwhile, add the milk and vanilla in a saucepan. Bring to a low boil. 

In a separate bowl, whisk the eggs, flour, and sugar together. 
Temper the eggs by whisking in 1/4 of the hot milk mixture. Then pour the tempered egg mixture into the saucepan with the remaining hot milk and vanilla. 

Bring the mixture up to a low boil, stirring constantly. Let it thicken. Then set aside to cool. (I put it in the refrigerator to speed up the process.) 

When the cupcakes and cream are cooled, cut out the center of the cupcakes. Fill with the cream. I cut the top of the cut out piece and placed it on top of the cream. 

To make the frosting, add powdered sugar, cocoa, and salt. Add the butter and cream. Whip it until it is fluffy. Pipe the frosting on top of the cupcakes. Store in the refrigerator. The cupcakes are best when they are cold from the refrigerator.