Boston cream cupcakes

Page 60 - Boston cream cupcakes

"A jazzed-up vanilla cupcake"

 

I was a little disappointed when I made these, simply because I'd expected them to be chocolate cupakes with chocolate frosting, but they're actually plain. However the frosting is quite rich and the custard inside gives them another dimension so they were actually really enjoyable.

As usual - the recipe says 12-16 cupcakes, but I halved the recipe and it actually made 11 "normal" sized cakes...


How to make Boston cream cupcakes

Ingredients:
80g unsalted butter
280g caster sugar
240g plain flour
1 tbsp baking powder
1/4 tsp salt
240ml milk
1/2 tsp vanilla essence
2 large eggs

1- Preheat over to 190 degrees centigrade and line one or two deep muffin tins (recipe says it makes 12-16 cupcakes but I found it makes about 20)

2- Whisk the butter, sugar, flour, baking powder and salt until it resembles breadcrumbs
3- Mix the milk, vanilla and eggs in a jug. Add 3/4 to dry mixture, mix and scrape from the sides. Add the remainder and mix until smooth
4- Pour mixture into cases and bake for 18-20 mins. Leave to cool in the tray and cool completely 

 

How to make the vanilla custard filling

Ingredients

250ml milk

1/2 tsp vanilla

2 large egg yolks

50g caster sugar

1 tbsp plain flour

1 tbsp cornflour

1) Pour milk and vanilla into a saucepan and bring to the boil. Meanwhile, mix the rest of the ingredients by hand until combined

2) Remove the boiling milk from the heat, pour 4-5 tablespoons of the milk in to the egg mixture to combine, and then add all of the egg mixture to the milk in the pan and stir

3) Bring it all to the boil, boil for at least a minute until flour is cooked

4) Once thickened, transfer in to a glass bowl, cover over with cling film and leave to cool for 30-40 minutes

How to make the chocolate frosting

Ingredients
400g icing sugar

100g cocoa powder
160g unsalted butter
80ml whole milkFood colouring if required 

1) Beat the icing sugar, cocoa and butter until sandy
2) Gradually add the milk, and whisk again until smooth and light
3) Spoon the icing on to the cupcakes and smooth  with a palette knife

Yummy Boston cream cupcakes