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| Hello 🙂 |
It's February! Open the bags of chocolate! Pull out the cocoa! We are going to have some sweet time this month. 🙂
Reason no.1:
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! =)
Reason no.2:
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
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for cupcakes:
from Martha Stewart
1 ½ c all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon salt
½ c milk
6 tablespoon unsalted butter, softened
3 eggs, room temperature
1 c granulated sugar
1 teaspoon vanilla extract
for the pastry cream:
2 egg yolks
¼ c granulated sugar
4 tablespoon + 1 teaspoon all-purpose flour or 2 tablespoon + ½ teaspoon cornstarch ( see description below for tip )
a dash of salt
1 c milk
½ teaspoon vanilla extract
for the glaze:
⅔ c heavy whipping cream
6 oz. semi-sweet chocolate, chopped or chocolate chips
1 tablespoon corn syrup
Cupcakes:
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.
Pastry cream:
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.
Chocolate glaze:
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!.
Decision: man-approved!
Magnolia75 says
I've always wanted to try these!! Great pictures by the way they look amazing 🙂
The Saucy Gourmet says
Oh my these cupcakes look yummy. I love Boston Creme Pie but have never thought to make them into cupcakes, thanks for sharing!!! Happy Anniversary!!!
Vicki Bensinger says
My daughter goes to school in Boston and last year while visiting her we went to this famous bakery and got sooooooo many desserts to take back and sample. She'd never had Boston Cream Pie but did that evening and said it was the best thing she'd ever tasted. I haven't made one yet but have viewed many recipes. Reading your notes and little tips I'm going to be sure to save this to make for her birthday. She'll be pleasantly surprised. Thanks for sharing!
Jenna says
Oddly enough I found myself craving boston cream pie this past weekend. I couldn't find any in the stores but have been fixated since. I am DEFINITELY trying this recipe next week!
Crunchy Creamy Sweet says
Great! Let me know how you like them, Jenna! Welcome to CCS!
OnSugarMountain says
I AM excited about those cupcakes!
LOVE your blog and am so excited about being a new follower. Your banner is adorable too and I am looking forward to seeing the other awesome sweet treats you plan on sharing with us!
Happy Baking!
Crunchy Creamy Sweet says
Aww, thank you so much, Jess! Welcome to CCS 🙂 I hope not to disappoint! Hugs!
Jaclyn says
These look incredible! I need to try these, the pictures look amazing and mmmm that drippy chocolate yumo!
Crunchy Creamy Sweet says
🙂 Thank you so much, Jaclyn!
Magic of Spice says
Happy Anniversary! These are just delightful...a perfect treat to celebrate with 🙂
Crunchy Creamy Sweet says
Aww, thank you!
Susan says
Oh my - this looks absolutely delicious and decandent! I need to try it now. Glad you found me so I could find you. Following you back!
Crunchy Creamy Sweet says
Yay! Thank you so much and welcome to CCS, Susan!
Anita says
The cupcakes look awesome, such a great idea. love it. Tank you for the nice comment on my blog. Happy anniversary!!!
Crunchy Creamy Sweet says
Thank you so much, Anita! Welcome to CCS!
ping says
Oh me, oh my! I wish I could just reach in and take a huge bite! I'm not kidding when I say I'm drooling right now!
Crunchy Creamy Sweet says
lol Thank you so much!
Inessa says
Anna, it's very nice to meet you. Thanks for stopping by and following me. I followed you back and I am glad I did that. I love your blog and recipes with beautiful pictures. I will be back 🙂
Crunchy Creamy Sweet says
Awww, thank you so much, Inessa! Welcome to CCS! 🙂
The Foodie Physician says
These are beautiful and so creative! My husband loves anything chocolate- I'll be making chocolate pot de cremes for him this Valentine's Day (will post the recipe on my site). Happy anniversary!
Crunchy Creamy Sweet says
Pot de cremes are on my to-bake list. I will stop by to see yours. Thank you so much!!
Mary says
Anna, this is such a great idea. These look delicious and they are just the right size for a snack or dessert. This is my first visit to your blog, so I took some time to browse through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary
Crunchy Creamy Sweet says
Thank you so much, Mary! It means a lot. 🙂 Welcome to CCS!