Happy Father’s Day to my wonderful husband!
I got his a new Joe DiMaggio book and the little guy helped me wrap it…
Tomorrow I shall post the pictured of daddy opening the presents!!
Ingredients:
For Cream Filling:
1 cup of milk
2/3 cup of heavy cream
1/2 cup granulated sugar
Pinch of salt
4 large egg yolks
3 tablespoons flour
4 tablespoons cold unsalted butter
1 1/2 teaspoons vanilla extract
For Cupcakes:
3/4 cup butter, softened
3 eggs
2 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
1 1/2 tsp vanilla
1 1/4 cups milk
For Ganache Frosting:
6 ounces semisweet chocolate
3/4 cup heavy cream, boiling
Directions:
Make the cream filling FIRST:
1. Whisk together the egg yolks and sugar until completely combined
2. Add flour, whisk very well and set aside while heating the milk
3. Heat milk, heavy cream, butter and salt until simmering
4. Slowly add the heated milk mixture into the egg yolk mixture stirring constantly. Whisk well slowly
5. Return the mixture into the pot and bring to simmer stirring constantly. The mixture will thicken within 30-45 seconds. Take off heat!
6. Whisk in the vanilla, set aside to cool to room temperature
Cupcakes:
1. Preheat the oven to 375, place the cupcake liners into the 12 cup muffin pan
2. Beat the butter is a large mixing bowl for 1 minute
3. Add sugar and beat for another minute
4. Add one egg at the time, beating after each addition
5. Beat in vanilla
6. Mix in flour, baking powder, and salt
7. Add milk, beat well for about a minute
8. Pour into the muffin pan and bake for 15-20 minutes, until the toothpick inserted into the center of the cupcake comes out clean
Ganache Frosting:
1. Bring the heavy cream to boil, be careful not to let it actually boil or it will raise
2. Pour the boiling cream over the chopped chocolate and stir until melted. Cool to a little warmer then room temperature
~ Fill a decorating bag with the cream filling. Use a long thin decorating tip. Insert the tip into the baked cupcakes while they are still hot.
~When the cupcakes are completely cooled, spoon the ganache frosting on top of the cupcake and let is slowly spread. If it does not spread too easy, help it with the edge of the rubber spatula very carefully.
Boston Cream Cupcakes
Ingredients
- For Cream Filling:
- 1 cup whole milk
- 2/3 cup heavy whipping cream
- 1/2 cup granulated sugar
- Pinch salt
- 4 large egg yolks
- 3 tablespoons all purpose flour
- 4 tablespoons cold unsalted butter
- 1 1/2 teaspoons vanilla extract
- For Cupcakes:
- 3/4 cup unsalted butter softened
- 3 eggs
- 2 1/2 cups cake flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups sugar
- 1 1/2 tsp vanilla extract
- 1 1/4 cups whole milk
- For Ganache Frosting:
- 6 ounces semisweet chocolate
- 3/4 cup heavy whipping cream boiling
Instructions
- *Make the cream filling FIRST:
- Whisk together the egg yolks and sugar until completely combined
- Add flour, whisk very well and set aside while heating the milk
- Heat milk, heavy cream, butter and salt until simmering
- Slowly add the heated milk mixture into the egg yolk mixture stirring constantly. Whisk well slowly
- Return the mixture into the pot and bring to simmer stirring constantly. The mixture will thicken within 30-45 seconds. Take off heat!
- Whisk in the vanilla, set aside to cool to room temperature
- Cupcakes:
- Preheat the oven to 375, place the cupcake liners into the 12 cup muffin pan
- Beat the butter is a large mixing bowl for 1 minute
- Add sugar and beat for another minute
- Add one egg at the time, beating after each addition
- Beat in vanilla
- Mix in flour, baking powder, and salt
- Add milk, beat well for about a minute
- Pour into the muffin pan and bake for 15-20 minutes, until the toothpick inserted into the center of the cupcake comes out clean
- Ganache Frosting:
- Bring the heavy cream to boil, be careful not to let it actually boil or it will raise
- Pour the boiling cream over the chopped chocolate and stir until melted. Cool to a little warmer then room temperature
- ~ Fill a decorating bag with the cream filling. Use a long thin decorating tip. Insert the tip into the baked cupcakes while they are still hot.
- ~When the cupcakes are completely cooled, spoon the ganache frosting on top of the cupcake and let is slowly spread. If it does not spread too easy, help it with the edge of the rubber spatula very carefully.
Nutrition
Enjoy!! Absolutely delicious!!
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Tina says
Hhhhmmm that looks yummy 🙂 LG Tina
Jami says
Those look like a labor of love! Delicious! Thanks so much for linking to the Tuesday To Do Party! Smiles!Jami
Jordan McCollum says
I saw this in your archive list in the sidebar and KNEW I had to click. This is my favorite type of doughnut, and it may well be my favorite type of cupcake soon, too—if I can gather the courage to make my own cake!TFS!
Miz Helen says
What a precious baby and he will treasure that art work for all his life, a very special gift. Your cupcakes look delicious and a great tutorial. Thank you so much for sharing with Full Plate Thursday and I look forward to seeing you again real soon. Hope you have a great week end!Miz Helen
Beverly @ FlamingoToes.com says
These look super yummmmy!! I’m so glad you linked them up to Think Pink Sundays – I featured you today! http://www.flamingotoes.com/2011/06/crush-of-the-week-think-pink-features-11/
~The Bargain Babe says
I don’t usually cook things with more than 5 ingredients or steps. lol But these really look good! And PS, I clicked the thing to vote for you at top mommy blogs. 🙂
Mama J says
You had me at “Boston Cream”…. yum!
Lisa~~ says
My husband is going to love these.
Jerri says
These look so yummy!Thanks for linking up with me last week! I just added these to my pinterest page.
Sweet And Crumby says
Gorgeous,creamy and chocolatey! Win, win, win! I love Boston Cream Pie so this would be such a huge success at our house!
PuppyFly Boutique says
Hi there, I’m a new follower. These look amazing – I love how glossy the topping looks. Another recipe to add to the wish list! Annapuppyflyboutique.blogspot.com
Gen says
WOW those look so yummy