Boston Cream Cupcakes
Cupcakes are coming into their own. Here in california, many new brides are choosing wedding cakes composed of intricate arrangements of hundreds of cupcakes! This especially delicious little morsel comes courtesy of elizabeth falkner, pastry chef-owner of citizen cupcake in san francisco and was published recently in the local paper.
Steps
To make cupcakes: preheat oven to 350f.
Cream butter and sugar together with an electric mixer.
Add vanilla and eggs.
Sift dry ingredients together and add in 3 stages , alternating with the buttermilk.
Line muffin pans with paper liners.
Fill each about three-quarters full with batter.
Bake 15-20 minutes.
To make pastry cream: bring milk just to boil in medium saucepan.
Whisk egg yolks , sugar and cornstarch together in a bowl.
Stir just a little of the hot milk into the egg mixture to equalize the temperatures.
Add a little more hot milk to the egg mixture and stir well again.
Then add all of the hot milk and stir.
Return mixture to saucepan.
Whisk over low heat constantly until mixture becomes thick.
Pour pastry cream into clean bowl and whisk in vanilla.
Whisk in butter 1 ounce at a time until smooth.
Cover surface with plastic wrap and chill until cool.
Fold whipped cream into chilled pastry cream.
To make chocolate glaze: bring cream and corn syrup to boil.
P.
Ingredients
unsalted butter, sugar, vanilla, eggs, all-purpose flour, cornstarch, baking powder, baking soda, salt, buttermilk, milk, egg yolks, vanilla extract, heavy cream, corn syrup, bittersweet chocolate