Boston Cream Pie Minis Recipe 435

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BOSTON CREAM PIE MINIS



Boston Cream Pie Minis image

Learn how to make these delightful Boston Cream Pie Minis! Fill the cupcakes with vanilla, and then top them with chocolate for the perfect finishing touch!

Provided by My Food and Family

Categories     Home

Time 1h53m

Yield 24 servings

Number Of Ingredients 5

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

Steps:

  • Heat oven to 350ºF.
  • Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely.
  • Beat pudding mix and milk in medium bowl with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half.
  • Whisk 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops.
  • Microwave remaining COOL WHIP and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min.
  • Frost cupcakes with chocolate mixture. Refrigerate 15 min.

Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0.7612 g, Sugar 0 g, Protein 2 g

BOSTON CREAM PIE MINIS



Boston Cream Pie Minis image

Small in size yet big in flavor and handy to eat, these pudding-filled miniatures of the famous Boston cream pie dessert are sure to bring joy to the faces of both young and old alike!

Categories     pudding pies     cream pie     boston cream     yellow cake     mini dessert     cupcakes     Boston Cream Pie     pudding cake

Time 2h

Yield 24

Number Of Ingredients 5

1 package yellow cake mix
1 package Jell-O® Vanilla Flavor Instant Pudding
1 c. cold milk
1 1/2 c. Cool Whip® Whipped Topping
4 squares Baker's® Semi-Sweet Chocolate

Steps:

  • Heat oven to 350 degrees F.
  • Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely.
  • Beat pudding mix and milk with whisk 2 minutes. Let stand 5 minutes. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Stir 1/2 cup Cool Whip® into pudding; spoon onto bottom halves of cupcakes, using about 1 tablespoon for each. Cover with cupcake tops.
  • Microwave remaining 1 cup Cool Whip® and chocolate in small microwaveable bowl on high 1 1/2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 minutes. Spread onto cupcakes. Refrigerate 15 minutes before serving. Refrigerate leftovers.Each serving provides: 0%DV vitamin A, 0%DV vitamin C, 4%DV calcium, and 4%DV iron.

Nutrition Facts : Calories 190 calories

BOSTON CREAM PIE I



Boston Cream Pie I image

A rich creamy dessert also known as Boston Cream Cake. It is a wonderful combination of yellow cake, custard and chocolate glaze.

Provided by Nancy D.

Categories     Desserts     Cakes     Yellow Cake Recipes

Yield 12

Number Of Ingredients 21

6 tablespoons butter, softened
2 tablespoons all-purpose flour
1 ½ cups cake flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
½ cup milk
½ cup light cream
½ cup milk
¼ cup white sugar
1 pinch salt
4 teaspoons cornstarch
2 eggs
½ teaspoon vanilla extract
3 (1 ounce) squares semisweet chocolate
2 tablespoons butter
¼ cup light cream
½ teaspoon vanilla extract
½ cup confectioners' sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
  • In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
  • Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
  • To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
  • In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
  • To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
  • To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.

Nutrition Facts : Calories 325.5 calories, Carbohydrate 43.4 g, Cholesterol 93.9 mg, Fat 15.1 g, Fiber 0.8 g, Protein 5.4 g, SaturatedFat 8.7 g, Sodium 222.5 mg, Sugar 26.3 g

BOSTON CREAM PIE



Boston Cream Pie image

Boston cream pie is a heavenly combination of light buttery layer cake, creamy vanilla custard and rich chocolate icing. Master this classic cake-the "pie" title is a holdover from a time when cakes and pies were typically baked in the same type of pan-and you'll always have a showstopping dessert for birthdays and other special celebrations. Passionate bakers will no doubt enjoy the challenge of making each component from scratch, from the cake to the custard and the icing. And because it's kitchen-tested, it really is possible to pull off this luscious dessert on the first try.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 8

Number Of Ingredients 19

2 eggs
1 1/2 cups milk
1/3 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 teaspoons vanilla
1 1/4 cups all-purpose flour or 1 1/2 cups cake flour
1 cup granulated sugar
1/3 cup butter, room temperature
3/4 cup milk
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 large egg
3 tablespoons butter or margarine
3 oz unsweetened baking chocolate
3 to 4 tablespoons water
1 cup powdered sugar
3/4 teaspoon vanilla

Steps:

  • Place an egg separator over a small bowl. Crack open 1 egg over the egg separator to seperate the yolk from the white; then separate the other egg. (Save the whites for another recipe.) In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside.
  • In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.
  • Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with baking spray with flour.
  • In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
  • Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.
  • In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.
  • To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.
  • Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.

Nutrition Facts : Calories 510, Carbohydrate 72 g, Cholesterol 115 mg, Fat 3, Fiber 2 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 52 g, TransFat 1/2 g

BOSTON CREME MINI-CUPCAKES



Boston Creme Mini-Cupcakes image

Easy to make mini cupcakes that taste like a miniature Boston cream pie! This semi-homemade version of one of my favorite pies is a big hit at potlucks or just for a little snack to have around the house. It is also easy to make in stages and defrosts nicely when ready to serve by just letting them sit out for an hour or so on the counter.

Provided by veggiechef

Categories     Desserts     Cakes     Cupcake Recipes     Holiday

Time 2h20m

Yield 24

Number Of Ingredients 10

cooking spray
1 (18.25 ounce) box yellow cake mix
1 cup water
3 eggs
⅓ cup vegetable oil
1 (3.5 ounce) package instant French vanilla pudding
2 cups cold milk
1 (16 ounce) can prepared chocolate frosting
1 cup whipped cream
6 maraschino cherries, quartered

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray 24 mini muffin cups with cooking spray.
  • Stir yellow cake mix, water, eggs, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes.
  • Spoon cake batter into the prepared mini muffin cups, filling them about 2/3 full.
  • Bake in the preheated oven until cupcakes have risen and are lightly golden brown, 15 to 19 minutes. Check for doneness after 10 minutes. A toothpick inserted into the center of a cupcake should come out clean. Allow cupcakes to cool for about 20 minutes.
  • Whisk instant French vanilla pudding mix and milk together in a bowl for 2 minutes. Allow pudding to stand for 5 more minutes to thicken.
  • Pipe the vanilla pudding into each cupcake with about 1 1/4 teaspoon vanilla pudding.
  • Freeze filled cupcakes for at least 1 hour to make frosting them easier.
  • Spread a very thin coating of chocolate frosting over each cupcake; refrigerate cupcakes for 15 minutes.
  • Spread second, thicker layer of frosting over the first layer. Place small dollop of whipped cream into center of each frosted cupcake and top with a quarter of a maraschino cherry. Refrigerate mini cupcakes until serving time.

Nutrition Facts : Calories 247.9 calories, Carbohydrate 34.2 g, Cholesterol 32.1 mg, Fat 11.7 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 3.5 g, Sodium 252.6 mg, Sugar 24.2 g

BOSTON CREAM PIE MINIS



Boston Cream Pie Minis image

This recipe adapted from Kraft Kitchens. These are impressive little cupcakes that taste just like a boston cream pie or chocolate eclair

Provided by Vseward Chef-V

Categories     Dessert

Time 15m

Yield 24 cupcakes

Number Of Ingredients 5

18 1/4 ounces yellow cake mix
1 cup cold milk
1 ounce vanilla flavor instant pudding and pie filling mix (4-serving size)
1 1/2 cups thawed Cool Whip Topping, divided
4 baker's semi-sweet chocolate baking squares

Steps:

  • PREHEAT oven to 350ºF. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool 10 minute in pans. Remove to wire racks; cool completely.
  • POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Let stand 5 minute to thicken. Meanwhile, using a serrated knife, cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding.
  • Spoon about 1 tablespoons of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
  • MICROWAVE remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 minute or until chocolate is almost melted, stirring after 1 minute.
  • Stir until chocolate is completely melted and mixture is well blended. Frost each cupcake with about 1-1/2 teaspoons of the chocolate mixture.
  • Refrigerate at least 15 minute before serving. Store leftover cupcakes in refrigerator.

Nutrition Facts : Calories 152.6, Fat 7.1, SaturatedFat 3.2, Cholesterol 12.1, Sodium 167.1, Carbohydrate 21.6, Fiber 0.5, Sugar 13, Protein 1.6

MINI BOSTON CREAM PIES



Mini Boston Cream Pies image

These tender cream filled "pies" are actually lovely little cakes. No matter what the name is, the reason they're a favorite is clear after one sumptious bite!!

Provided by Chef mariajane

Categories     Pie

Time 30m

Yield 12 mini-pies

Number Of Ingredients 14

1 cup granulated sugar
1 egg
1 1/4 cups 35% cream
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup granulated sugar
1 egg
1 tablespoon all-purpose flour
2/3 cup 35% cream, heated
1 teaspoon vanilla
1/3 cup 35% cream
3 ounces bittersweet chocolate (dark, chopped)

Steps:

  • Preheat oven to 350°F Butter a 12-cup muffin pan or line with paper liners.
  • In a large bowl, whisk together sugar and egg. Whisk in cream and vanilla until blended. Without stirring, add flour, baking powder and salt; stir until batter is smooth and blended. Pour into prepared muffin cups. Bake for about 25 minutes, or until tops spring back when lightly touched. Let cool completely.
  • CREAM FILLING:.
  • In a saucepan, whisk together sugar and egg; whisk in flour. Gradually whisk in heated cream. Cook over medium-low heat , whisking constantly, for about 5 minutes or until thick. Transfer to a cool bowl; stir in vanilla. Place plastic wrap directly on the surface; refrigerate until chilled, 1-2 hours.
  • CHOCOLATE GLAZE: In a heatproof bowl, set over a saucepan of simmering water, heat cream and chocolate, stirring until melted and smooth. Remove saucepan from heat; keep glaze slightly warm.
  • TO ASSEMBLE: If paper liners were used, peel papers from cakes. Cut each cake in half crosswise. Spread cream filling over bottom layers and top with cake tops, pressing lightly. Spread chocolate glaze over tops. Refrigerate for about 30 minutes for for up to 1 day.
  • COOKING TIP: Speed up the chilling time for the cream filling by setting the bowl in a larger bowl of ice water in the refrigerator.

Nutrition Facts : Calories 286.1, Fat 14.8, SaturatedFat 8.9, Cholesterol 85, Sodium 106, Carbohydrate 34.9, Fiber 0.4, Sugar 21.1, Protein 3.7

HOMEMADE BOSTON CREAM PIE



Homemade Boston Cream Pie image

This elegant-looking Boston cream pie is so easy to prepare. Our dinner guests always seem to enjoy it. -Jane Uphoff, Cunningham, Kansas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 19

1/3 cup sugar
3 tablespoons cornstarch
1-1/2 cups whole milk
2 large egg yolks
1 tablespoon butter
1 teaspoon vanilla extract
1 cup sugar
1/3 cup shortening
2 large eggs, room temperature
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup whole milk
3 tablespoons water
2 tablespoons butter
3 tablespoons baking cocoa
1 cup confectioners' sugar
1/2 teaspoon vanilla extract

Steps:

  • For custard, in a heavy saucepan, mix sugar and cornstarch; whisk in milk and egg yolks. Cook and stir over medium heat; bring to a gentle boil. Cook and stir 1 minute; remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Press plastic wrap onto surface of filling; cool 30 minutes. Refrigerate until cold., While custard is chilling, make cake layers. Preheat oven to 375°. Line bottoms of 2 greased 8-in. round baking pans with parchment; grease paper and dust with flour., In a large bowl, cream sugar and shortening until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For glaze, in a small saucepan, bring water and butter to a simmer; immediately remove from heat and whisk in cocoa powder. Beat in confectioners' sugar and vanilla until smooth; cool slightly. , Place one cake layer on a serving plate; spread with cold custard. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.

Nutrition Facts : Calories 310 calories, Fat 11g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 166mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.

BOSTON CREAM PIE MINIS RECIPE - (4.3/5)



Boston Cream Pie Minis Recipe - (4.3/5) image

Provided by Nicole S

Number Of Ingredients 5

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

Steps:

  • HEAT oven to 350ºF. PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool completely. BEAT pudding mix and milk with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Whisk 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops. MICROWAVE remaining COOL WHIP and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until blended. Let stand 15 min.; spread onto cupcakes. Refrigerate 15 min.

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HOMEMADE BOSTON CREAM PIE - BUTTER WITH A SIDE OF BREAD
2018-12-09 Beat the egg yolks until smooth and set aside. In a small saucepan, combine the milk, sugar and salt and slowly heat over medium heat. Whisk together egg yolks and …
From butterwithasideofbread.com


BOSTON CREAM PIE MINIS RECIPE | DESSERTS, BOSTON CREAM PIE, KRAFT …
Sep 26, 2015 - Learn how to make these delightful Boston Cream Pie Minis! Fill the cupcakes with vanilla, and then top them with chocolate for the perfect finishing touch! Pinterest. Today. …
From pinterest.ca


MINI BOSTON CREAM PIE RECIPE - BARAN BAKERY
Custard. Begin by making the custard so it has time to cool. In a medium bowl, whisk together the eggs, sugar and cornstarch until they're smooth. In a small saucepan, over medium heat, melt …
From baranbakery.com


MINI BOSTON CREAM PIES | RECIPE CART
These mini Boston cream pies are delicious and perhaps my favorite of the canned biscuit doughnut recipes I've posted. The filling is made with sugar-free pudding, light whipped …
From getrecipecart.com


ANNA OLSON'S BOSTON CREAM PIE - BAKE WITH ANNA OLSON
Cake - Preheat the oven to 325 F. Grease a 9-inch cake pan. Line the bottom of the pan with parchment paper and dust the sides of the pan with flour, tapping out any excess. Sift the …
From bakewithannaolson.com


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