Boston Cream Cupcakes (Print Version)
# Ingredients:
01 -
Cupcakes: 6 large spoonfuls (tbsp) of softened unsalted butter.
02 -
Three-quarters of a cup of granulated sugar.
03 -
6 generous spoonfuls (tbsp) of crème fraîche.
04 -
2 splashes (tsp) of pure vanilla essence.
05 -
3 medium egg whites from eggs separated earlier.
06 -
1 1/4 cups of regular flour for baking.
07 -
2 tiny spoons (tsp) of baking powder.
08 -
1/4 of a small spoonful (tsp) of fine table salt.
09 -
6 big spoonfuls of milk.
10 -
2 big spoonfuls of water.
11 -
Pastry Cream: 2 egg yolks from separated eggs.
12 -
6 big spoonfuls of granulated sugar.
13 -
1 1/2 big spoonfuls of cornstarch.
14 -
1 full cup plus 2 extra big spoonfuls of milk.
15 -
1 medium spoonful (tbsp) of salted butter.
16 -
1 splash (tsp) of vanilla essence.
17 -
Chocolate Ganache: 340g of dark chocolate pieces or chips.
18 -
2 spoonfuls of golden syrup (or similar).
19 -
195ml of heavy cream plus a bit more (2 tbsp).
# Instructions:
01 -
Turn your oven to 175°C to warm up, and line your cupcake baking tray with paper cases.
02 -
Mix up the butter and sugar really well, around 3-4 mins, until the mix looks pale and airy.
03 -
Add in the crème fraîche and vanilla, then gently mix egg whites in two portions.
04 -
Mix dry ingredients in one bowl while combining milk and water in another.
05 -
Take turns adding the dry mix and the milk-water mix into the batter, making sure it all blends nicely.
06 -
Spoon the batter into the cases halfway and bake for 15-17 minutes until slightly firm to the touch or using the toothpick trick.
07 -
To make pastry cream, whisk your egg yolks while separately heating up the sugar, cornstarch, and milk.
08 -
Slowly pour some of the hot milk mixture into the eggs to adjust temperature, then bring it all together and cook until it thickens properly.
09 -
For the ganache, pour warm cream on top of chocolate pieces and golden syrup, let it sit briefly, then mix until smooth.
10 -
Once everything has cooled down, remove the centers of cupcakes and gently fill with pastry cream.
11 -
Use a piping bag to swirl chocolate ganache on top of the cupcakes, starting from the middle going outward.
12 -
Pop them in the fridge, then serve slightly warm or close to room temperature for their best flavor.
# Notes:
01 -
Tastes best at room temp.
02 -
Can last about 3-4 days in the fridge.
03 -
A treat that looks as good as it tastes for dessert time.
04 -
Bring a bakery-style vibe right into your kitchen.