Boston Cream To Go Cupcakes
A half-dozen cupcake recipe full of the flavor a boston cream pie but in a to-go version. these little cakes mix up easily and filling them just requires a small decorator tip and a plastic bag. top it with a simple ganache topping and you have a perfect gem of a dessert for a small gathering! i hope you enjoy them as much as we do!
Steps
In a small bowl , cream together butter and sugar until light and fluffy then add egg and beat well.
Stir in vanilla.
Combine the flour , baking powder and salt.
Add to the creamed mixture alternately with the milk , beating well after each addition.
Fill paper lined muffin cups half full.
Bake at 350f for 15-20 minutes or until a toothpick comes out clean.
Cool for 10-15 minutes before removing from muffin pan to a wire rack to cool completely.
Prepare your vanilla pudding and chill till proper consistency of pudding.
Cut a small hole in the corner of a pastry or plastic bag and insert a very small.
Fill bag with prepared pudding.
Push the.
Place the chocolate chips in a small bowl.
In a small saucepan , bring whipping cream just to a boil then pour over the chocolate chips and whisk until smooth.
Cool , stirring occasionally to room temperature or until ganache thickens slightly.
Spoon over cupcakes and let stand until set.
Store in an airtight container in the refri.
Ingredients
butter, sugar, egg, vanilla, all-purpose flour, baking powder, salt, 1% low-fat milk, pudding, semisweet chocolate morsel, heavy whipping cream