Ingrédients pour Boston Cream Cupcakes
- Unsalted Butter
- 1 ¾ cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- All Purpose Flour
- ¼ cup cornstarch
- Baking Powder
- Baking Soda
- Salt
- 1 cup buttermilk
- 2 cups whole milk
- 4 large egg yolks
- Vanilla Extract
- Heavy Cream
- ¼ cup light corn syrup
- Bittersweet Chocolate
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Comment préparer Boston Cream Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fill each cupcake liner about ¾ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely in the muffin tin before frosting.
- **Make the Pastry Cream:** In a medium saucepan, heat 2 cups whole milk over medium heat until just simmering.
- In a separate bowl, whisk together ⅓ cup granulated sugar, ¼ cup cornstarch, and 4 large egg yolks until pale and thick.
- Temper the egg mixture by slowly whisking in about ½ cup of the hot milk.
- Pour the tempered egg mixture into the saucepan with the remaining milk.
- Cook over medium-low heat, whisking constantly, until the mixture thickens and comes to a simmer (about 2-3 minutes).
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Pour the pastry cream into a bowl, cover the surface with plastic wrap, and chill completely in the refrigerator.
- Once chilled, beat in 4 tablespoons (½ stick) unsalted butter, one tablespoon at a time, until smooth and creamy.
- In a separate bowl, whip 1 cup heavy cream until soft peaks form. Gently fold the whipped cream into the chilled pastry cream.
- **Make the Chocolate Glaze:** In a small saucepan, combine ½ cup heavy cream and ¼ cup light corn syrup. Bring to a simmer over medium heat.
- Pour the hot cream mixture over 6 ounces chopped semi-sweet chocolate in a heatproof bowl.
- Let stand for 5 minutes, then stir until smooth and glossy.
- Stir in 2 tablespoons unsalted butter until melted and combined.
- **Assemble the Cupcakes:** Fill a piping bag with the pastry cream. Poke a hole in the center of each cupcake and pipe in the pastry cream. Or, slice each cupcake in half horizontally, fill with pastry cream, and top with the other half. Or, remove a cone-shaped section from the center, fill with pastry cream, and replace the cake piece.
- Drizzle the chocolate glaze over the filled cupcakes.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
77g
Fat
71g
Carbs
10g
