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Boston Cream Pie Cupcakes
This recipe can be used for cupcakes or a 2
layer cake.
(Makes 12 - 15 cupcakes or 1 - 8 inch layer cake)Ingredients:
Cake:
1 1/2 cups all
purpose flour
2 1/2 teaspoons baking powder
1 stick butter, must be soft for easy mixing
1 cup sugar
3 large eggs
1-teaspoon vanilla
3/4 cup milk
Filling:
1 pack vanilla instant pudding mix
1 1/2 cups milk
Frosting:
1/2 cup heavy cream
5 ounces bittersweet chocolate (chopped) or
1/2 cup
chocolate chips
Directions:
- Preheat the oven to 350 degrees Fahrenheit.
- Line a 12-hole muffin tin with paper cases.
- Prepare cake batter: Sift the flour and baking powder into a large mixing
bowl. Then add the butter,
sugar, eggs, vanilla and milk.
- Using an electric hand mixer, whisk the ingredients
together slowly at first, then increasing the speed when the mixture
comes together. Continue whisking for 2 - 3 minutes until the mixture
becomes light and airy. Scrape down the sides from time to time to
ensure even mixing. The mixture should be soft enough to drop easily
from a spoon. If it seems too stiff, add 1or 2 more teaspoons of milk
and whisk again.
-
Divide cake batter evenly between paper
cases.
-
Bake for 15 - 20 minutes until golden
brown.
-
While cakes are baking - Prepare filling: Follow packet
instructions but using 1 1/2 cups milk.
Set aside in fridge to
set.
-
Prepare frosting: Heat cream in small pan or microwave
until just boiling, remove from heat and add chocolate. Whisk the mixture until thick and glossy. Set
aside in fridge (stirring occasionally), until thick enough to spread.
-
Take a small spoon and scoop out a small cavity in the center
of each cupcake.
- Fill the cavity of each cupcake with a teaspoon of
pudding.
-
Cut a small slice from the top each
"plug" of cake and cover each cavity.
-
Spoon frosting over each cupcake and chill in fridge before serving.
To make a layer cake - Divide cake
batter evenly between 2 greased and floured 8"x 2" cake pans.
Bake for 30 to 40 minutes or until wooden toothpick,
when inserted in the middle, comes out clean.
Cool on wire rack for 15
minutes and turn out of pan. When cakes are cooled, lay one layer on
serving plate
and spread evenly with thickened pudding mix. Place
2nd layer carefully on top and pour the chocolate frosting
over the top
and sides of cake. Store in refrigerator.
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