Boston Cream Pie Cupcakes

• Vegetarian

• Refrigerated

  • 3 Egg yolks
  • 3 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 1/3 cup Cornstarch
  • 1 1/2 cups Flour
  • 3/4 tsp Salt
  • 1 1/2 cup Sugar
  • 3 tsp Vanilla

• Dairy

  • 12 tbsp Butter, unsalted
  • 2/3 cup Buttermilk
  • 3 cups Milk

Found on thegraciouswife.com

Description

Ingredients

• 12 tablespoons unsalted butter, softened
• 1 cup sugar
• 2 teaspoons vanilla
• 3 eggs
• 1½ cups flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ⅔ cup buttermilk
• 3 egg yolks
• 3 cups milk
• ½ cup sugar
• ⅓ cup cornstarch
• ¼ teaspoon salt
• 1 teaspoon vanilla
• Use the Ganache recipe here, omitting the raspberry preserves.

Directions

• In a large mixing bowl cream together the butter and sugar.
• Add vanilla and beat again.
• Add eggs, one at a time, beating well after each addition.
• Mix together flour, baking powder and salt in a separate bowl.
• Alternate adding flour mixture and buttermilk to the creamed mixture in 3 batches, beginning and ending with the dry ingredients. Beat after each addition, just until combined.
• Line a lightly greased muffin pan with cupcake liners and fill each liner ¾ of the way full.
• Bake in a 350° oven for 18-25 minutes, or until a toothpick comes out clean.
• Allow to cool completely
• In a medium bowl, beat egg yolks well.
• Gradually stir in milk until well blended.
• In a large, heavy saucepan over medium-low heat, mix together sugar, cornstarch, and salt.
• Gradually add in milk mixture, stirring well to prevent lumps.
• Continue cooking over medium-low heat, stirring constantly until mixture reaches a low boil (about 20 minutes).
• Allow to boil, still stirring for 1 MINUTE. Then immediately remove from heat.
• Set pot in a large bowl of ice water, still stirring.
• When mixture has cooled a bit, stir in vanilla.
• Place a piece of plastic wrap directly on filling to prevent a skin from forming and place in refrigerator until ready to use.
• When the cupcakes are cooled completely, transfer pastry cream filling to a piping bag with filling tip attached.
• Fill each cupcake with pastry cream and set aside.
• Prepare the Ganache frosting using this recipe and omitting the raspberry preserves.
• Dip each cupcake into the finished Ganache.
• Allow 30 minutes to an hour for the ganache to set.