Thursday, July 8, 2010

boston cream pie cupcakes

My husband always gets a Boston Cream Pie doughnut from Tim Hortons when he really feels like a super treat. I'll say this now, they are amazing! I always wondered what exactly a Boston Cream Pie was.....and after finding out it was actually a cake, was even more puzzled by the "pie" part. So i did a little research and found a recipe that makes the most delightfully soft, light, fluffy cake and a scrumptious custard filling.....and a chocolate topping that brings them all together!

Epicurious had a recipe that was easy to understand AND turned out perfectly!

For the cake
1 1/2 sticks (3/4 cup) unsalted, butter, softened
1 1/4 cups sugar
1 teaspoon vanilla
2 large eggs
2 cups cake flour (not self-rising)
2 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
3/4 cup milk

For the custard
3 tablespoons cornstarch (i used 4 tbsp to make up for the missing eggs)
1/3 cup sugar
1 cup milk
3 large eggs (i used 1 as i'm not a big fan of eggy tasting custard)
1/2 cup heavy cream
1/4 teaspoon salt
1 vanilla bean, split lengthwise
3 tablespoons unsalted butter

For the glaze
6 ounces fine-quality bittersweet chocolate (not unsweetened), broken into pieces
3 tablespoons water
2 tablespoons unsalted butter
1 1/2 tablespoons light corn syrup
1/4 teaspoon salt

Make the cake:
Preheat the oven to 350°F. and butter and flour a 9 1/2-inch springform pan. In a bowl with an electric mixer cream together the butter, the sugar, and the vanilla until the mixture is light and fluffy and beat in the eggs, 1 at a time, beating well after each addition. Into another bowl sift together the flour, the baking powder, and the salt and beat the mixture into the butter mixture in batches alternately with the milk, beginning and ending with the flour mixture. Pour the batter into the prepared springform pan and bake the cake in the middle of the oven for 50 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack.

Make the custard:
In a saucepan whisk together the cornstarch, the sugar, and the milk, add the eggs, the cream, and the salt, and whisk the mixture until it is smooth. Scrape the seeds from the vanilla bean, reserving the pod for another use, add them to the cream mixture, and bring the custard to a boil over moderate heat, whisking constantly. Boil the custard, whisking, for 2 minutes, remove the pan from the heat, and whisk in the butter. Let the custard cool completely, whisking occasionally.

Make the glaze:
In a metal bowl set over a saucepan of barely simmering water melt the chocolate with the water, the butter, the corn syrup, and the salt, stirring until glaze is smooth, and remove the bowl from the pan.

Remove the cake from the pan, halve it horizontally with a long serrated knife, and arrange the bottom half, cut side up, on a plate. Top the bottom half with the custard, spreading the custard to the edge, put the remaining cake half, cut side down, on the custard, and pour the glaze on top of it, spreading the glaze to the edge and letting it drip down the side. The Boston cream pie may be made 1 day in advance and kept covered loosely and chilled.

Personal Notes:- I made 24 cupcakes with this recipe, baking time reduced to 20 minutes, turning after ten of course.

I will be making this cake again, it is delicious! I need to work on my icing though, i have issues and usually get it wrong when i have to add water/butter etc to chocolate.....

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