Boston Cream Pie Cupcakes

Name: Boston Cream Pie Cupcakes
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 24
Cuisine: American
Ingredients: 237 milliliters sticks butter, at room temperature; 28 grams tablespoons butter, at room temperature; 340 grams sticks butter; 79 milliliters canola oil; 79 milliliters cornstarch; 0 teaspoons cream of tartar; 170 grams good-quality dark chocolate, chopped; 113 grams egg whites (from about 4 large eggs); 43 grams egg yolks; 4 eggs; 631 milliliters gluten-free flour blend; 237 milliliters granulated sugar; 473 milliliters granulated sugar; 1 teaspoons ground nutmeg; 1 teaspoons salt; 0 teaspoons (pinch) fine sea salt; 118 milliliters sugar; 1 teaspoon vanilla bean paste; 2 Tbsps vanilla bean paste; 1 whole egg; 158 milliliters whole milk; 473 milliliters whole milk

Boston Cream Pie Cupcakes might be just the dessert you are searching for. This recipe makes 24 servings with 456 calories, 5g of protein, and 29g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. It is a cheap recipe for fans of American food. A mixture of flour blend, vanilla bean paste, milk, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 2 hours and 40 minutes.

Instructions

Preheat the oven to 375 degrees F. Line two 12-cup muffin pans with cupcake liners and set aside.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Oven

Crack the eggs into a small container and set aside. Set the sugar aside. Then, in a small bowl, mix the gluten-free flour, nutmeg and salt together with a fork and set aside.

Ingredients you will need

Gluten Free Flour

Nutmeg

Sugar

Egg

Salt

Equipment you will use

Bowl

In the bowl of a stand mixer on medium speed, beat the butter with a paddle attachment until the butter is light in color and fluffy.

Ingredients you will need

Butter

Equipment you will use

Stand Mixer

Bowl

Add the sugar to the butter and continue beating until the sugar is uniformly incorporated into the butter. Stop the mixer and scrape down the sides of the bowl. Then restart the mixer on low speed and add 1 egg at a time, waiting until it is fully incorporated in the butter mixture before adding the next egg.

Ingredients you will need

Butter

Sugar

Egg

Equipment you will use

Blender

Bowl

Once all the eggs have been added, stop the mixer and scrape down the sides of the bowl to ensure that all the butter is incorporated with the eggs.

Ingredients you will need

Butter

Egg

Equipment you will use

Blender

Bowl

Add the dry ingredients in three additions, alternating with the milk and oil, added in two additions, fully incorporating each addition into the batter before moving to the next step. If needed, stop the mixer after each addition and scrape down the sides of the bowl, and then resume mixing on low. Once all the dry ingredients and the milk have been combined with the butter mixture, evenly fill the cupcake pan cavities two-thirds of the way.

Ingredients you will need

Cupcakes

Butter

Milk

Cooking Oil

Equipment you will use

Muffin Tray

Blender

Bowl

Bake the cupcakes until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

Remove from the oven and immediately turn the cupcakes out of the pan onto a cooling rack.

Ingredients you will need

Cupcakes

Equipment you will use

Wire Rack

Oven

Frying Pan

Let the cupcakes cool completely.

Ingredients you will need

Cupcakes

Putting it all together: Using an apple corer or knife, core the centers out of the cooled cupcakes and remove. Fill the cupcakes with the Vanilla Bean Pastry Cream. Pipe the Dark Chocolate Italian Meringue Buttercream to cover the top of each cooled cupcake.

Ingredients you will need

Dark Chocolate

Pastry Cream

Vanilla Bean

Cupcakes

Apple

Equipment you will use

Apple Corer

Knife

Bring the shallow dish or container for the finished pastry cream near the stovetop, and have the plastic wrap nearby as well. Measure the butter and vanilla bean paste into a small container and bring over near the stovetop.

Ingredients you will need

Vanilla Paste

Pastry Cream

Butter

Wrap

Equipment you will use

Plastic Wrap

Stove

Pour the milk and 1/4 cup sugar into a heavy saucepot and scald over medium heat until the milk starts to steam. Do not boil the milk!

Ingredients you will need

Sugar

Milk

Equipment you will use

Pot

Meanwhile, whisk together the cornstarch and the remaining 1/4 cup sugar to combine and prevent any lumps in the cornstarch, and then add the whole egg and egg yolks.

Ingredients you will need

Corn Starch

Egg Yolk

Egg

Sugar

Equipment you will use

Whisk

Whisk the egg yolk mixture until smooth and completely combined, and then bring over to the stove area and set the bowl with the yolks on top of a damp dish towel.

Ingredients you will need

Egg Yolk

Equipment you will use

Kitchen Towels

Stove

Whisk

Bowl

When the milk is steaming, remove from the heat.

Ingredients you will need

Milk

Whisking the egg yolk mixture constantly, slowly pour the milk in a steady stream into the egg yolk mixture. Once all the milk is combined with the egg yolk mixture, pour it back into the saucepot and return to medium-high heat, whisking constantly. Continue whisking and bring it to a boil.

Ingredients you will need

Egg Yolk

Milk

Equipment you will use

Whisk

Pot

Let the egg yolk mixture boil for 1 minute (and continue whisking constantly so lumps don't form!) and then remove from the heat. Stir in the butter and vanilla bean paste, and then pour the entire contents of the pot into the shallow dish.

Ingredients you will need

Vanilla Paste

Egg Yolk

Butter

Equipment you will use

Whisk

Pot

Immediately cover the surface of the pastry cream with the plastic wrap and refrigerate until cool, about 1 hour. Once cool, remove from the refrigerator and whisk until completely smooth and lump free. Fill a piping bag with the pastry cream and set aside until you need it.

Ingredients you will need

Pastry Cream

Wrap

Equipment you will use

Plastic Wrap

Whisk

Measure the sugar and 1/4 cup water into a heavy saucepan and heat over high heat until the sugar mixture reaches 250 degrees F, 15 to 20 minutes (use a candy thermometer to gauge the temperature).

Ingredients you will need

Candy

Sugar

Water

Equipment you will use

Candy Thermometer

Sauce Pan

While the sugar is cooking, beat the egg whites on medium speed in the mixing bowl of a stand mixture to the soft peak stage (whites will look foamy and white). Be careful not to over whip the whites (if the egg whites start to look clumpy, then they've been over whipped. If this happens, toss them out and start again! If the whites are beating faster than the sugar is cooking, turn down the mixer speed. You can always turn up the speed if you need to!)

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Mixing Bowl

Blender

Add the cream of tartar and continue whipping.

Ingredients you will need

Cream Of Tartar

While the egg whites are whipping on medium speed, gently pour the sugar syrup down the side of the mixing bowl. Turn the speed up to high and whip until the mixing bowl no longer feels warm to the touch, about 7 minutes.

Ingredients you will need

Simple Syrup

Egg Whites

Equipment you will use

Mixing Bowl

Meanwhile, melt the dark chocolate in a microwave-safe bowl at 30 second intervals, stirring in between each interval, until the chocolate is completely melted.

Ingredients you will need

Dark Chocolate

Chocolate

Equipment you will use

Microwave

Bowl

Turn the mixer speed back to medium and add the butter in small chunks until it is completely incorporated. Stop the mixer, scrape down the sides of the bowl and add the vanilla bean paste and sea salt. Turn the mixer back on medium-low speed until the vanilla paste has mixed entirely through the buttercream. Spoon a small amount (about 1/2 cup) of the buttercream into the melted dark chocolate and stir to combine.

Ingredients you will need

Vanilla Paste

Dark Chocolate

Sea Salt

Butter

Cream

Equipment you will use

Blender

Bowl

Add the chocolate mixture back to the buttercream and whip thoroughly, stopping the mixer to scrape down the sides of the bowl to make sure all the chocolate is combined.

Ingredients you will need

Chocolate

Equipment you will use

Blender

Bowl

Fit an 18-inch plastic piping bag with an 847 star tip and twist the bag right by the tip to prevent the buttercream from leaking out. While you grasp the piping bag right above the star tip with your hand, fold the top of the piping bag over your hand and spoon the butter cream into the piping bag.

Ingredients you will need

Butter

Cream