baked goods, My Recipes, RECIPES

Boston Cream Cupcake recipe

January 13, 2015

boston-cream-cupcake-6

boston-cream-cupcake

A week ago I tried to make Boston Cream Cupcakes for the very first time. Now for those of you who don’t know what a Boston Cream Cupcake is, let me explain. They are vanilla sponge cupcakes filled with homemade vanilla custard, which are then smothered in rich chocolate icing. Sound good? You’re nodding yes right now, aren’t you?

So I made them and I was happy with the way they came out, the custard was nice and smooth and not too sweet, which is great, because the icing is pretty decadent, so they compliment each other well. The cupcakes themselves I thought could of been a bit lighter, maybe I didn’t beat the mixture enough, I’ll try that next time. The chocolate icing is rich and dark and tastes so nice, but I think I had too much of it on each cupcake, so next time I’m not going to pipe it on, but rather spread some on with a small pallet knife.

I got this recipe out my Hummingbird Bakery book and I will definitely try baking these again, just with the couple of adjustments I mentioned. If you try make them, let me know how they come out and if you made anyone happy with them. Happy baking.

boston-cream-cupcake-5

boston-cream-cupcake

boston-cream-cupcake-3

Makes 12- 16 cupcakes

Sponge cake recipe:

  • 80g unsalted butter – softened
  • 280g caster sugar
  • 240g plain flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 240ml whole milk
  • 2 large eggs
  • 1 tsp vanilla essence

Method for making the vanilla sponge:

  • Preheat the oven to 180° and line a cupcake tray with cases
  • Mix together the butter, sugar, flour, baking powder and salt using an electric whisk or mixer (with the paddle attachment). Mix on a low speed until the mixture resembles breadcrumbs
  • Place the remaining ingredients in a jug and whisk by hand
  • Pour three quarters of the milky mixture into the dry ingredients and mix on a low speed to combine
  • Increase the speed to medium and keep mixing until smooth and thick
  • Add the remaining milk mixture and beat until combined and smooth
  • Spoon the batter into the muffin cases, filling them by two thirds (I find this is usually enough for 16 cupcakes)
  • Bake in the oven for 18-20 minutes then leave to cool completely.
Ingredients for the filling:
  • 250ml whole milk
  • 1/2 tsp vanilla essence (Again – I used vanilla paste)
  • 2 large egg yolks
  • 50g caster sugar
  • 1 tbsp plain flour
  • 1 tbs cornflour

Method for making and adding the custard filling:

  • While the cupcakes are cooling, make the filling
  • Pour the milk and vanilla essence into a saucepan and bring to the boil
  • Meanwhile, whisk the remaining ingredients together by hand in a bowl until smooth and well combined
  • Once the milk is boiling, remove from the heat and pour 4-5 tablespoons into the egg yolk mixture to loosen
  • Return the mixture to the pan of hot milk, stirring to incorporate
  • Return the pan to the heat and bring to the boil. Whisk constantly to prevent lumps forming. Boil for at least 1 minute to ensure the flour is properly cooked
  • Once thickened, tip the cutard into a bowl and cover with cling film to prevent a skin from forming then leave to cool completely for at least 40 minutes
  • When the cakes are cooled make a hole in the centre of each cupcake with a sharp knife. Keep the pieces of sponge that you have cut out! The hole should be just deep enough for a teaspoon of filling
  • Spoon the custard mixture into the hole in each cake then replace the sponge lid

boston-cream-cupcake-2

boston-cream-cupcake-9

boston-cream-cupcake-8

Ingredients for the chocolate topping:
  • 400g icing sugar
  • 100g cocoa powder
  • 160g unsalted butter – softened
  • 80ml whole milk
  • Finely grated dark chocolate to decorate (optional)

Method for making the frosting:

  • To make the frosting, use an electric whisk or freestanding mixer with the paddle attachment
  • Slowly beat together the icing sugar, cocoa powder and butter until sandy in texture
  • Gradually pour in the milk, then increase the speed to high and whisk until soft and fluffy
  • Fill a piping bag with the frosting and pipe the frosting onto each cupcake – next time I’m using a pallet knife.
  • Sprinkle with grated chocolate to decorate

boston-cream-cupcake-1

boston-cream-cupcake-10

You Might Also Like

1 Comment

  • Reply MEET THE CREATIVE KID: Angie Durrant | Idlewild February 6, 2015 at 10:09 am

    […] – I can’t wait to see what you’re going to do next! Oh and please keep on posting delicious recipes like this […]

  • Leave a Reply