Posted on Friday, 14th May 2010 by Grace
Time seems to be flying by, we are only a few weeks away from the big day. We have finalized the menu, wrapped the gifts for the bridal shower games, wrapped the bomboniere (favours). We’ve decided on the flowers for the centrepieces but we haven’t secured a supplier yet. I am getting a little nervous and hope we find a supplier very soon. I’ve picked up the menu cards, actually, 2 different styles and hope to choose the perfect one this weekend.
My mom, sisters and I have been baking cookies for weeks. I am a little behind in this area but will catch up this weekend. I will be making mini cannoli and mini portuguese custard tarts (bride and groom’s favourites) the week of the shower. Everything is running smoothly thus far and we are keeping our fingers crossed that everything continues to go well.
I have tested my last cupcake recipe this week. On the menu today we have Boston Cream Pie Cupcakes, light, moist and creamy, topped with chocolate ganache icing. These were so simple to make, my only fear is that there are a few steps to assembling these cupcakes, cutting them, filling and icing and they would have to be assembled last minute. With so many things that need to be tended to on the day of the shower it may be a difficult choice, although, the taste would be well worth it. Just imagine, taking a big bite of a Boston Cream doughnut, the cream, chocolate and moist cake coming together as one, absolutely delicious!
I have decided that whichever gourmet cupcake I choose (Orange Cupcakes, Deep-Chocolate Brownie Cupcakes, Lemon-Strawberry Cheesecake Cupcakes or Boston Cream Pie Cupcakes), I will make the mini version. I hope to please all the guests from the children to the adults. The great plus with all the cupcakes is that they can be baked ahead of time and kept in the freezer till the day of the event, especially as minis, they will defrost quickly. The icings and creams can be prepared the day before and the cupcake garnishes can be made and stored for weeks before the event.
All the recipes have been tested, the cupcakes made and eaten, all that’s left, choosing the perfect one. It’s a difficult choice and I am hoping you will help me pick the perfect one!
Boston Cream Pie Cupcakes
(From Food and Drink)
Makes 18 cupcakes
Cupcakes
- 2 eggs
- 1/2 cup (125 ml) butter, softened
- 1 cup (250 ml) granulated sugar
- 1 teaspoon (5 ml) pure vanilla extract
- 2 cups (500 ml) sifted before measured cake and pastry flour
- 2 teaspoons (10 ml) baking powder
- 1/4 teaspoon (1 ml) salt
- 3/4 cup (175 ml) milk
Pastry Cream
- 1/2 cup (125 ml) sugar
- 1/4 cup (50 ml) all-purpose flour
- 1/4 teaspoon (1 ml) salt
- 2 eggs
- 1 1/2 cups (375 ml) whole or 2% milk
- 1 teaspoon (5 ml) pure vanilla extract
Chocolate Ganache Icing
- 1/2 cup (125 ml) chopped-into-bits semi-sweet chocolate or chips, about 3 ounces (90 g)
- 1/4 cup (50 ml) whipping cream
- 1/4 teaspoon (1 ml) pure vanilla extract
- Preheat oven to 375° F (190° C).
- Line 18 muffin cups with paper liners or silicone cups. Place eggs in a small bowl; cover with hot tap water to temper.
- Beat butter with sugar until light and fluffy. Beat in eggs 1 at a time; then vanilla. Thoroughly mix sifted flour with baking powder and salt. Then sift or rub through a sieve again. Alternatively, in 2 batches, stir first flour and then milk into butter mixture. Divide batter among cups.
- Bake in oven centre for 15 to 16 minutes or until lightly golden and a cake tester inserted into middle of cupcake comes out clean. Cool on a rack in pan; remove papers or silicone cups.
- To make cream, stir sugar with flour and salt. Lightly whisk eggs in a large saucepan; stir in sugar mixture until throughly combined. Slowly stir in milk, making sure to incorporate mixture at edges of bottom. Place over medium heat. Stirring constantly, bring just to a boil. Remove from heat; stir in vanilla. Place a piece of plastic wrap or buttered waxed paper directly on surface of cream. Cool to lukewarm.
- Meanwhile, to make icing, melt chocolate in whipping cream over very low heat in a small saucepan. Stir and when almost smooth, remove from heat and stir in vanilla. Cool to room temperature.
- To assemble cupcakes, line muffin cups again with new papers or washed and dried silicone cups. Cut tops off each cupcake about halfway down. Place bottoms in the re-lined cups. Top with cream, dividing equally; evenly smooth cream right to edges. Replace tops; then ice. Refrigerate until icing is set, about one hour.
- To serve, remove paper or silicone from cupcakes. Cakes keep well at room temperature for up to half a day, or cover, avoiding contact with icing, and refrigerate up to a day.
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Tags: chocolate frosting, chocolate icing, cupcakes, dessert, gourmet cupcakes, individual dessert
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes
Comments (23)
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May 14th, 2010 at 3:12 pm
Those look devine Grace. You have a tough decision!
May 14th, 2010 at 5:06 pm
Thank you, they all taste so delicious too, makes it doubly difficult.
May 15th, 2010 at 8:51 am
These look GREAT!
May 15th, 2010 at 9:05 am
These are all adorable and look delicious! If you can only choose one, I’d be inclined to go with these ones as they look cute and gourmet.
May 15th, 2010 at 9:13 am
Thank you Julia & Melissa!
May 15th, 2010 at 10:49 am
Would it be too much to make some of each? They all look so incredible, it’s too hard to choose. And if your goal is to please as many guests as possible it would be good to give them choices. I think I’m looking forward to your part and I’m not even going! Hey, think of all the calories I’ll save!
May 15th, 2010 at 4:02 pm
Boston cream pie donuts were always my favorite variety from dunkin donuts so I know I would absolutely love these cupcakes. I am so impressed that you are doing all of this baking for a bridal shower – sounds stressful but fun!
May 15th, 2010 at 7:54 pm
Hey Marly, wish I could make all of them but I have a few other things I am making last minute and it would be too hard to juggle everything. I think I will probably make at least two.
May 15th, 2010 at 7:57 pm
Dunkin donuts are fantastic, we don’t have the chain here in Canada. It’s a tradition to do a ton of baking, usually cookies and pastries but I thought a gourmet cupcake would be nice.
May 16th, 2010 at 9:03 am
These look fantastic and such a divine treat. Also, I love your cake-stand with the ribbon threaded through – beautiful!
May 16th, 2010 at 12:02 pm
Thank you Lucy, ran across this stand the other day and I couldn’t resist, they had them with different colour ribbons and I had to hold back from buying them all.
May 17th, 2010 at 9:11 pm
wow those look delicious!
May 21st, 2010 at 9:47 pm
I love to visit you kitchen its awesome
great i daily visit it to have some thing for my day
May 22nd, 2010 at 7:36 am
Thank you!
December 2nd, 2010 at 8:04 am
[...] Lemon-Strawberry Cheesecake Cupcakes, and of course I need to add a little chocolate to the mix, Boston Cream Pie Cupcakes and Deep-Chocolate Brownie Cupcakes. I will post about them over the next couple of weeks. How will [...]
December 11th, 2010 at 10:02 pm
[...] Cupcakes, Orange Cupcakes, Deep-Chocolate Brownie Cupcakes and I have one last recipe to test – Boston Cream Pie Cupcakes. I think choosing between the four is going to be more difficult than I [...]
February 4th, 2011 at 12:26 pm
[...] you love Boston Cream Donuts you may want to try Boston Cream Pie Cupcakes, heart-shaped cupcakes would be another great way to say, “I love you” for [...]
March 25th, 2011 at 4:02 pm
[...] for another invite. Thank you Penny!Months ago I shared a more casual version of this dessert, Boston Cream Pie Cupcakes. Who knew it was going to be one of my more popular posts. I realized quickly that I should [...]
April 3rd, 2011 at 1:15 am
good cupcakes
May 8th, 2011 at 9:27 pm
[...] Boston Cream Pie Cupcakes Recipe, Pastry Cream Recipe, Ganache … May 14, 2010 … The perfect gourmet cupcake, creamy pastry cream and rich chocolate ganche couldn't be easier with … [...]
May 19th, 2011 at 7:29 pm
How much flour do you need for this recipe and what kind of flour, I’m confused by what it says in the ingredient portion.
May 20th, 2011 at 1:13 pm
Hi Leslie you need cake and pastry flour but you must sift it before you measure the 2 cups needed for the recipe.
July 16th, 2011 at 10:28 pm
[...] to make, but I even made the ganache in the microwave. I looked through several recipes, and used this one. I almost followed it completely, but opted for half whole wheat flour in the cake and used the [...]