Boston Cream Cupcakes (Print Version)
# Ingredients:
01 -
Cupcakes: 6 tbsp unsalted butter, room temperature.
02 -
3/4 cups sugar.
03 -
6 tbsp sour cream.
04 -
2 tsp vanilla extract.
05 -
3 large egg whites.
06 -
1 1/4 cups all-purpose flour.
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2 tsp baking powder.
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1/4 tsp salt.
09 -
6 tbsp milk.
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2 tbsp water.
11 -
Pastry Cream: 2 egg yolks.
12 -
6 tbsp sugar.
13 -
1 1/2 tbsp cornstarch.
14 -
1 cup + 2 tbsp milk.
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1 tbsp salted butter.
16 -
1 tsp vanilla extract.
17 -
Chocolate Ganache: 12 oz semi-sweet chocolate chips.
18 -
2 tbsp light corn syrup.
19 -
3/4 cup + 2 tbsp heavy cream.
# Instructions:
01 -
Preheat oven to 350°F and prepare your cupcake pan with liners for consistent baking.
02 -
Beat butter and sugar thoroughly for 3-4 minutes until mixture becomes notably light and fluffy.
03 -
Incorporate sour cream and vanilla, then carefully add egg whites in two separate additions.
04 -
Combine your dry ingredients separately while mixing milk and water in another container.
05 -
Alternate adding dry ingredients and milk mixture to your batter, ensuring thorough incorporation.
06 -
Fill cupcake liners halfway and bake 15-17 minutes until toothpick comes out mostly clean.
07 -
For pastry cream, whisk egg yolks in bowl while heating sugar, cornstarch, and milk separately.
08 -
Carefully temper hot milk mixture into eggs, then cook everything until properly thickened.
09 -
Make ganache by pouring hot cream over chocolate and corn syrup, letting sit before whisking.
10 -
Once components cool, core cupcakes and fill with pastry cream carefully.
11 -
Pipe chocolate ganache in rose pattern starting from center and working outward.
12 -
Chill until serving time, but serve closer to room temperature for best taste.
# Notes:
01 -
Best served at room temperature.
02 -
Keeps 3-4 days refrigerated.
03 -
Makes beautiful dessert presentation.
04 -
Classic bakery favorite at home.