The Finished Result!
Can you say MMM for Martha, Michaela & Mary! Along with my niece Michaela we made Martha Stewart's Boston Cream Pie Cupcake! My niece phoned me one morning and asked me if I'd help her make some cupcakes for her mom. My sister-in-law was going to a GNO (girls night out) and needed to bring a dessert, so my niece offered to bake some cupcakes, but wanted to know if Auntie Mary would help! Well, I can't say no to my nieces, I love them to pieces! So Michaela and I baked all morning and made the most delicious, decadent cupcakes ever! We used a Martha Stewart recipe that was easy to follow and simply delicious! The cakes tasted like a slice of Boston Cream Pie, if you like Boston Cream Pie, you'll love these cupcakes, they are delicious! Check out the recipe below!
Shh, frosting in progress!
- 1 1/2 cups all-purpose flour, plus more for tins
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
- 3 large eggs
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- Vanilla Cream
- Chocolate-Ganache Glaze
- Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
- Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
- Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
- Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.
Vanilla Cream Ingredients
Makes 1 1/2 cups
- 2 large egg yolks
- 1/4 cup sugar
- 2 tablespoons plus 1/2 teaspoon cornstarch
- Pinch of salt
- 1 cup whole milk
- 1/2 teaspoon pure vanilla extract
- Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
- Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
- Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.
Makes about 1 1/4 cups
- 2/3 cup heavy cream
- 6 ounces semisweet chocolate, finely chopped
- 1 tablespoon light corn syrup
- Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.
Would you like one?
We had so much fun, I'm fortunate to have such wonderful nieces!