It’s February! Open the bags of chocolate! Pull out the cocoa! We are going to have some sweet time this month. 🙂
This month, my Husband and I are celebrating our wedding anniversary. 😀 I couldn’t be more happy to have Him! You see, He is my best-friend, the love of my life. I am so lucky to have Him! Love you, Sweetie! =)
This month, we are also celebrating the Valentine’s Day. I know there are a lot of people, who will say it’s a commercial holiday and we should show our loved ones we care everyday. I hope we all do that. The way I see this holiday – you are allowed to make cute, pink-n-glitter, heart-shaped treats for your Sweetheart! And they are not allowed to roll their eyes. 🙂
I love baking for my Husband. I know what he likes and what will be appealing to him. He is my taste-tester. 🙂 That’s why, every recipe you will see here this month, will have his opinion enclosed. So you will know, if it’s man-approved. 🙂
Are you ready?
I am starting of with my Husband’s favorite cake, but in a cupcake version.
The Boston Cream Pie Cupcakes!
Are you excited?
You should be! 🙂
Now, I hope you are not going to give up on those handsome little devils. They might require a little work and prep – but once you make them and sink your teeth into them – the Angels will sing! 🙂
Boston Cream Pie Cupcakes
from Martha Stewart
1 1/2 c all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 c milk
6 Tbsp unsalted butter, softened
3 eggs, room temperature
1 c granulated sugar
1 tsp vanilla extract
for the pastry cream:
recipe adapted from Martha Stewart with tips from Cook’s Illustrated
2 egg yolks
1/4 c granulated sugar
4 Tbsp + 1 tsp all-purpose flour or 2 Tbsp + 1/2 tsp cornstarch ( see description below for tip )
a dash of salt
1 c milk
1/2 tsp vanilla extract
for the glaze:
from Martha Stewart
2/3 c heavy whipping cream
6 oz. semi-sweet chocolate, chopped or chocolate chips
1 Tbsp corn syrup
Preheat your oven to 350 degrees. Grease and flour your cupcake pan. Set aside.
In a medium mixing bowl, whisk together dry ingredients ( flour, baking powder and salt ).
In a small saucepan, set the butter and milk over low heat.
In a large mixing bowl, beat the eggs and sugar until thick and pale ( it can take several minutes ). Add the dry ingredients and beat until well mixed.
Increase the heat under the butter and milk mixture, and cook until it boils.
With the mixer on low speed, slowly add the butter mixture to the batter. Beat until it’s smooth.
Fill each cupcake tin halfway. Bake for 15 minutes, until they turn gold color and the toothpick inserted in the center comes out clean. Cool the cupcakes in the tin for at least 5 minutes, then place on cooling rack to cool completely.
tip: In March and April 2011 issue of Cook’s Illustrated, I found a wonderful article on Boston Cream Pie. It explains how to make the best one, the one your heart desires. For me, the secret was the filling. I made this pie before and the filling would always find it’s way out of the cake. Well, not anymore! I learned that using all-purpose flour instead of cornstarch as a thickener in making the pastry cream, will ensure that your cream is thick and stays that way! Score! Now off to instructions:
Whisk egg yolks until they are smooth. In a medium saucepan, mix together sugar, cornstarch and salt. Set over medium heat. Slowly add the milk, whisking constantly and cook until bubbly and thick. Add about 2 tablespoons of the mixture to egg yolks and whisk until it has the same temperature. Add the egg mixture to saucepan, whisk constantly and cook until nice and thick. Stir in vanilla extract. You can pass it through a sieve if you feel it’s grainy. Let the cream cool than place in a bowl, cover and refrigerate for at least 1 hr before using in the cupcakes. You can store it for up to 2 days.
In a medium saucepan, bring the cream to a boil. Place the chocolate and corn syrup in a medium bowl.
Pour the hot cream over chocolate and let sit for 5 minutes. Whisk until smooth.
To assemble the cupcakes:
Cut each cupcake in half lengthwise. Place about a tablespoon of pastry cream on the bottom layer and place the top layer back on. Pour the glaze on top of the cupcake. Serve the same day.
My Husbands opinion: the cake – nice and moist, the filling – perfect! and not too sweet, the glaze – a perfect finish!.
What is your Sweetheart’s favorite dessert?