Boston Cream Cupcakes
Gather the cupcake ingredients - * Flour * Sugar * Baking powder * Milk * Vegetable oil * Eggs * Vanilla extract
In a large bowl, whisk together the flour, sugar, and baking powder.
In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla.
Add the wet ingredients to the dry and mix just until no lumps of flour remain.
Divide the batter between the muffin tins, filling each one 3/4 of the way full with batter.
– Bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean. – Remove the cupcakes from the pan and transfer them to a wire rack to cool completely.
Gather the pastry cream ingredients - * Egg yolks * Milk * Sugar * Cornstarch * Vanilla bean paste * Butter
– Heat the milk in a small saucepan set over medium heat, just until it starts to steam. – In a small heat-proof bowl, whisk together egg yolks, sugar, and cornstarch for 1 minute, or until they become pale yellow.
Next, slowly whisk in the milk a little at a time. Make sure not to add it all at once or you may scramble your eggs.
– Return the egg mixture to the saucepan and set it over medium heat again. – Cook, stirring constantly, for 3-4 minutes. – Once the cream has thickened, remove it from the heat and add the vanilla bean paste and butter. Whisk to combine. – Transfer the cream to an airtight container and cover the surface with plastic wrap. Transfer the cream to the fridge and chill for 1 hour.
Enjoy the cupcakes immediately or store them in an airtight container in the fridge for up to two days. Bring to room temperature before enjoying.
- Beat butter and vanilla on medium speed until the butter is light and fluffy. - With the mixer on low speed, slowly add the powdered sugar and cocoa powder in. - Turn the mixer to high speed and beat until the frosting becomes light and fluffy. - Transfer the frosting to a piping bag fitted with your choice of tip.
Scoop out the center of each cupcake and fill it with 2 teaspoons of pastry cream.
Pipe the chocolate buttercream on top.
Enjoy the cupcakes immediately or store them in an airtight container in the fridge for up to two days. Bring to room temperature before enjoying.