Bostoncreampiecupcakes Recipes

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BOSTON CREAM CUPCAKES



Boston Cream Cupcakes image

Boston cream cupcakes have been my favorite bakery treat since I was a child, so I put together this easy-to-make version. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1/2 dozen.

Number Of Ingredients 11

3 tablespoons shortening
1/3 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons 2% milk
2/3 cup prepared vanilla pudding
1/2 cup semisweet chocolate chips
1/4 cup heavy whipping cream

Steps:

  • Preheat oven to 350°. In a small bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut a small hole in the corner of a pastry bag; insert a small tip. Fill with pudding. Push the tip through the top to fill each cupcake., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes. Spoon over cupcakes. Let stand until set. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 283 calories, Fat 15g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 204mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

BOSTON CREAM PIE CUPCAKES



Boston Cream Pie Cupcakes image

This is one of Martha's favorite treats from the February 2009 issue of Martha Stewart Living; it's a delicious bite-size version of the traditional dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 18

Number Of Ingredients 10

6 tablespoons unsalted butter, room temperature, plus more for tins
1 1/2 cups all-purpose flour, plus more for tins
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1/2 cup whole milk
3 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
Vanilla Cream
Chocolate-Ganache Glaze for Boston Cream Pie Cupcakes

Steps:

  • Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
  • Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
  • Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
  • Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each and serve immediately.

BOSTON CREAM PIE CUPCAKES



Boston Cream Pie Cupcakes image

Provided by Food Network

Categories     dessert

Time 2h40m

Yield 24 cupcakes

Number Of Ingredients 24

4 eggs
2 cups granulated sugar
2 2/3 cups gluten-free flour blend
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 sticks (1 cup) butter, at room temperature
2/3 cups whole milk
1/3 cup canola oil
Vanilla Bean Pastry Cream, recipe follows
Dark Chocolate Italian Meringue Buttercream, recipe follows
2 cups whole milk
1/2 cup sugar
1/3 cup cornstarch
1 whole egg
1 1/2 ounces egg yolks
2 tablespoons (1 ounce) butter, at room temperature
2 tablespoons vanilla bean paste
1 cup plus 2 tablespoons granulated sugar
4 ounces egg whites (from about 4 large eggs)
1/4 teaspoon cream of tartar
6 ounces good-quality dark chocolate, chopped
3 sticks (12 ounces) butter
1 teaspoon vanilla bean paste
1/16 teaspoon (pinch) fine sea salt

Steps:

  • Preheat the oven to 375 degrees F. Line two 12-cup muffin pans with cupcake liners and set aside.
  • Crack the eggs into a small container and set aside. Set the sugar aside. Then, in a small bowl, mix the gluten-free flour, nutmeg and salt together with a fork and set aside.
  • In the bowl of a stand mixer on medium speed, beat the butter with a paddle attachment until the butter is light in color and fluffy. Add the sugar to the butter and continue beating until the sugar is uniformly incorporated into the butter. Stop the mixer and scrape down the sides of the bowl. Then restart the mixer on low speed and add 1 egg at a time, waiting until it is fully incorporated in the butter mixture before adding the next egg.
  • Once all the eggs have been added, stop the mixer and scrape down the sides of the bowl to ensure that all the butter is incorporated with the eggs. Add the dry ingredients in three additions, alternating with the milk and oil, added in two additions, fully incorporating each addition into the batter before moving to the next step. If needed, stop the mixer after each addition and scrape down the sides of the bowl, and then resume mixing on low. Once all the dry ingredients and the milk have been combined with the butter mixture, evenly fill the cupcake pan cavities two-thirds of the way. Bake the cupcakes until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Remove from the oven and immediately turn the cupcakes out of the pan onto a cooling rack. Let the cupcakes cool completely.
  • Putting it all together: Using an apple corer or knife, core the centers out of the cooled cupcakes and remove. Fill the cupcakes with the Vanilla Bean Pastry Cream. Pipe the Dark Chocolate Italian Meringue Buttercream to cover the top of each cooled cupcake.
  • Bring the shallow dish or container for the finished pastry cream near the stovetop, and have the plastic wrap nearby as well. Measure the butter and vanilla bean paste into a small container and bring over near the stovetop. Pour the milk and 1/4 cup sugar into a heavy saucepot and scald over medium heat until the milk starts to steam. Do not boil the milk!
  • Meanwhile, whisk together the cornstarch and the remaining 1/4 cup sugar to combine and prevent any lumps in the cornstarch, and then add the whole egg and egg yolks. Whisk the egg yolk mixture until smooth and completely combined, and then bring over to the stove area and set the bowl with the yolks on top of a damp dish towel.
  • When the milk is steaming, remove from the heat. Whisking the egg yolk mixture constantly, slowly pour the milk in a steady stream into the egg yolk mixture. Once all the milk is combined with the egg yolk mixture, pour it back into the saucepot and return to medium-high heat, whisking constantly. Continue whisking and bring it to a boil. Let the egg yolk mixture boil for 1 minute (and continue whisking constantly so lumps don't form!) and then remove from the heat. Stir in the butter and vanilla bean paste, and then pour the entire contents of the pot into the shallow dish.
  • Immediately cover the surface of the pastry cream with the plastic wrap and refrigerate until cool, about 1 hour. Once cool, remove from the refrigerator and whisk until completely smooth and lump free. Fill a piping bag with the pastry cream and set aside until you need it.
  • Measure the sugar and 1/4 cup water into a heavy saucepan and heat over high heat until the sugar mixture reaches 250 degrees F, 15 to 20 minutes (use a candy thermometer to gauge the temperature).
  • While the sugar is cooking, beat the egg whites on medium speed in the mixing bowl of a stand mixture to the soft peak stage (whites will look foamy and white). Be careful not to over whip the whites (if the egg whites start to look clumpy, then they've been over whipped. If this happens, toss them out and start again! If the whites are beating faster than the sugar is cooking, turn down the mixer speed. You can always turn up the speed if you need to!) Add the cream of tartar and continue whipping.
  • While the egg whites are whipping on medium speed, gently pour the sugar syrup down the side of the mixing bowl. Turn the speed up to high and whip until the mixing bowl no longer feels warm to the touch, about 7 minutes.
  • Meanwhile, melt the dark chocolate in a microwave-safe bowl at 30 second intervals, stirring in between each interval, until the chocolate is completely melted.
  • Turn the mixer speed back to medium and add the butter in small chunks until it is completely incorporated. Stop the mixer, scrape down the sides of the bowl and add the vanilla bean paste and sea salt. Turn the mixer back on medium-low speed until the vanilla paste has mixed entirely through the buttercream. Spoon a small amount (about 1/2 cup) of the buttercream into the melted dark chocolate and stir to combine. Add the chocolate mixture back to the buttercream and whip thoroughly, stopping the mixer to scrape down the sides of the bowl to make sure all the chocolate is combined.
  • Fit an 18-inch plastic piping bag with an 847 star tip and twist the bag right by the tip to prevent the buttercream from leaking out. While you grasp the piping bag right above the star tip with your hand, fold the top of the piping bag over your hand and spoon the butter cream into the piping bag.

BOSTON CREME CUPCAKES



Boston Creme Cupcakes image

Provided by Sandra Lee

Categories     dessert

Time 17m

Yield 12 cupcakes

Number Of Ingredients 7

1 1/4 cups cold whole milk
1 (3.4-ounce) box vanilla instant pudding and pie filling mix
1 tablespoon pure vanilla extract
12 pre-made cupcakes baked from a cake mix
1 cup heavy cream
1 (12-ounce) package semisweet chocolate morsels
1/4 cup powdered sugar, sifted

Steps:

  • Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer for 2 minutes, or until it thickens. Place mixture in refrigerator for 15 minutes. Spoon filling into a pastry bag fitted with a medium-size plain tip. Fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing a couple of tablespoons of filling into each cupcake.
  • Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges. Remove from heat, add chocolate morsels to pan, and whisk until smooth. Spoon or drizzle glaze over cupcakes, or dunk the tops into the glaze. Refrigerate until set, at least 1 hour, before serving. Sprinkle with powdered sugar.

OUTRAGEOUS BOSTON CREAM PIE CUPCAKES!



Outrageous Boston Cream Pie Cupcakes! image

Sometimes when a craving hits, you don't have time to make the full blown version of an outrageous Boston-Cream-Pie ... so this is the next best thing! My son recently craving my Boston Cream Cake settled for this a less time consuming version. Although you start with a cake mix for the cupcakes, the pastry cream and ganache make these little baby's a perfect individual dessert to serve! Family Favorite ;)

Provided by Vseward Chef-V

Categories     Dessert

Time 50m

Yield 14 cupcakes, 14 serving(s)

Number Of Ingredients 10

18 1/2 ounces butter recipe cake mix
1 (3 ounce) box French vanilla instant pudding
1 cup half-and-half
1 cup heavy whipping cream
2 teaspoons vanilla extract
1/4 cup powdered sugar
1 cup heavy cream
1/4 cup light corn syrup
8 ounces semisweet chocolate, finely chopped
1/2 teaspoon vanilla extract

Steps:

  • Prepare yellow cupcakes as directed on box.
  • In the meantime, prepare the vanilla custard filling by combining the instant pudding mix the half and half in a medium bowl. In a stand mixer using the whip attachment, combine cream, vanilla and powdered sugar and whip at medium speed until soft peaks form. Gently fold in the pudding mixture to the whipped cream until it is fully incorporated and smooth. Place filling into a pastry bag fitted with a #21 (or standard star) tip.
  • When the cupcakes have cooled, place the tip of the pastry bag inside each cupcake and pipe in filling, being careful not to overfill.
  • When all the cupcakes have been filled, prepare your ganache.
  • Combine the heavy cream and corn syrup in a medium saucepan over medium heat and bring to a simmer. Remove from the heat and add the chocolate; cover and let stand for 8 minutes. (If the chocolate has not completely melted, return the saucepan to low heat and stir constantly until melted.) Stir in the vanilla extract very gently until smooth. Cool the glaze until tepid so that a spoonful drizzled back into the pan mounds slightly. (You can refrigerate the glaze to speed up this process, stirring every few minutes to ensure even cooling.).
  • Dip the tops of the cupcakes in the ganache. Place glazed cupcakes on a cooling rack to dry. Be sure to place wax paper or cookie sheet under rack as the ganache will drip.

BOSTON CREAM CAKE



Boston Cream Cake image

Folks who like the classic pie will love this Boston Cream cake. It's a cool and creamy treat for the taste buds. -Michelle Mirich, Youngstown, Ohio

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6-8 servings.

Number Of Ingredients 8

1 package (9 ounces) yellow cake mix
1/2 teaspoon lemon extract
2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 ounce semisweet chocolate
1 tablespoon butter
1/2 cup confectioners' sugar
2 to 3 teaspoons hot water

Steps:

  • Prepare cake batter according to package directions, adding lemon extract. Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a bowl, whisk milk and pudding mix for 2 minutes; refrigerate. In a heavy saucepan or microwave; melt chocolate and butter, stir until smooth. Stir in confectioners' sugar until crumbly. Stir in hot water, 1 teaspoon at a time, until smooth. Split cake into two horizontal layers. Spread pudding on bottom layer. Place second layer over pudding. Pour chocolate glaze over top, letting it drizzle down the sides. Store in the refrigerator.

Nutrition Facts :

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 CUPCAKES



Boston Cream Cupcakes image

Cupcakes are coming into their own. Here in California, many new brides are choosing wedding cakes composed of intricate arrangements of hundreds of cupcakes! This especially delicious little morsel comes courtesy of Elizabeth Falkner, pastry chef-owner of Citizen Cupcake in San Francisco and was published recently in the local paper.

Provided by SharleneW

Categories     Dessert

Time 40m

Yield 20-24 serving(s)

Number Of Ingredients 21

3/4 cup unsalted butter
1 1/2 cups sugar
1 teaspoon vanilla
3 eggs
2 cups all-purpose flour
1 tablespoon cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk, at room temperature
1 cup milk
3 egg yolks
1/3 cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 cup unsalted butter
1 cup heavy cream, whipped
1 cup heavy cream
1 tablespoon corn syrup
8 ounces chopped bittersweet chocolate
2 tablespoons unsalted butter

Steps:

  • To make cupcakes: Preheat oven to 350°F.
  • Cream butter and sugar together with an electric mixer; add vanilla and eggs.
  • Sift dry ingredients together and add in 3 stages, alternating with the buttermilk.
  • Line muffin pans with paper liners.
  • Fill each about three-quarters full with batter.
  • Bake 15-20 minutes.
  • To make pastry cream: Bring milk just to boil in medium saucepan.
  • Whisk egg yolks, sugar and cornstarch together in a bowl.
  • Stir just a little of the hot milk into the egg mixture to equalize the temperatures.
  • Add a little more hot milk to the egg mixture and stir well again.
  • Then add all of the hot milk and stir.
  • Return mixture to saucepan; whisk over low heat constantly until mixture becomes thick.
  • Pour pastry cream into clean bowl and whisk in vanilla.
  • Whisk in butter 1 ounce at a time until smooth.
  • Cover surface with plastic wrap and chill until cool.
  • Fold whipped cream into chilled pastry cream.
  • To make chocolate glaze: Bring cream and corn syrup to boil.
  • Pour hot cream over chopped chocolate in a medium bowl.
  • Let hot cream sit on the chocolate for about 5 minutes.
  • Stir until chocolate is dissolved and smooth.
  • Stir in butter.
  • To assemble: Fill pastry bag with pastry cream; poke tip of pastry bag into top of each cupcake and inject each with some pastry cream.
  • OR slice each cupcake in half horizontally and spread some pastry cream in between layers.
  • OR remove a cone-shaped section from center of cupcake, fill hole with pastry cream and then replace cake piece.
  • Drizzle chocolate glaze over top of each cupcake.

Nutrition Facts : Calories 350.2, Fat 23.5, SaturatedFat 14.3, Cholesterol 128.4, Sodium 129.4, Carbohydrate 31.8, Fiber 0.3, Sugar 19.3, Protein 4

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

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BOSTON CREAM PIE CUPCAKES - EASY DESSERT RECIPES
2021-06-08 Mix in the milk. Add remaining dry ingredients and mix. Bake the cupcakes. To make the ganache frosting, combine chocolate chips and heavy cream in a microwave-safe bowl. Melt the mixture in the microwave. Stir in powdered sugar. Cut out the center of the cooled, baked cupcakes. Fill the centers with cream.
From easydessertrecipes.com


THE BEST BOSTON CREAM PIE CUPCAKES - GIVE IT SOME THYME
2018-02-26 Pastry Cream. In a medium bowl, whisk egg yolks until smooth. Set aside. In a medium saucepan, combine sugar, cornstarch, and salt over medium heat. Gradually add the milk in a slow, steady stream stirring constantly. Continuing to stir, cook until the mixture thickens and begins to bubble, 5-6 minutes.
From giveitsomethyme.com


BOSTON CREAM PIE CUPCAKES - THE SLOW ROASTED ITALIAN
2012-08-22 For the cupcakes. Preheat your oven to 350 degrees F. Spray a 12-cup muffin tin with non-stick cooking spray. Set aside. Combine the flour, baking powder and salt in a medium-sized bowl. Whisk the ingredients until well combined. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy.
From theslowroasteditalian.com


BOSTON CREAM PIE CUPCAKES - MISSION FOOD ADVENTURE
2021-04-25 Pastry cream will keep in the refrigerator for 5 days. To make the cupcakes: Preheat oven to 350°F. Brush the muffin pans with softened butter, dust with flour, and tap out the excess. Whisk together the flour, baking powder, and salt. Combine milk and butter in a saucepan and set over low heat until butter melts.
From mission-food.com


BOSTON CREAM CUPCAKES - AMANDA'S COOKIN' - CAKE & CUPCAKES
2020-05-17 Make the Cupcakes. Preheat oven to 350 F and line 22 muffin cups with paper or silicone liners. (this recipe makes 20-22) In a large bowl, whisk flour, baking soda, baking powder, and salt until blended. Beat butter until creamy, slowly add sugar and beat until light and fluffy, about 2 minutes.
From amandascookin.com


BOSTON CREAM CUPCAKES - SUGAR SPUN RUN
2020-08-17 Set aside. With an electric or stand mixer, beat together butter, oil, and sugar until light, fluffy, and well-combined (about 30 seconds on medium/high speed) Add eggs, one at a time, stirring well after each addition, and stir in vanilla extract. In a separate bowl whisk together flour, baking powder, and salt.
From sugarspunrun.com


BOSTON CREAM CUPCAKES RECIPE - DINNER, THEN DESSERT
2021-07-15 Add in eggs, vanilla extract, and milk until well combined, about 30 seconds. Sift together flour, baking powder, and salt and add to the stand mixer on the lowest speed setting until just combined. Using an ice cream scoop fill the cups 2/3 full and bake for 20-22 minutes until a toothpick comes out clean.
From dinnerthendessert.com


HOMEMADE BOSTON CREAM PIE - LITTLE SWEET BAKER
2019-02-27 Cake. Preheat oven to 350F. Grease two 9″ pans and line the bottom with parchment paper. In a large mixing bowl, use a hand mixer to cream the butter, vegetable oil, and sugar together until light and fluffy. Add in buttermilk, eggs, and vanilla and beat until combined. The mixture will look curdled, but that’s okay.
From littlesweetbaker.com


BOSTON CREAM CUPCAKES - PRINCESS PINKY GIRL
2021-04-28 In a saucepan over medium heat, bring the heavy cream and sugar just to a simmer. Immediately pour the hot mixture over the chocolate bar pieces and let it stand for 3 minutes. Slowly stir the chocolate mixture until combined and fully melted. Let the chocolate mixture cool at room temperature for about 15-20 minutes.
From princesspinkygirl.com


BOSTON CREAM PIE CUPCAKES - MARTHA STEWART - YOUTUBE
This recipe is a delicious bite-size version of the traditional dessert we know and love.Get the recipe: https://www.marthastewart.com/346088/boston-cream-pi...
From youtube.com


BOSTON CREAM PIE CUPCAKES - HEALTHY LIVING AND LIFESTYLE
2019-04-06 Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling. While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
From uniquegiftstips.com


THE BEST EASY BOSTON CREAM PIE CUPCAKES | FOODTALK
Preheat the oven to 350°F and place cupcake liners in the cupcake pan. In a stand mixer with the paddle attachment or using a handheld mixer and a large bowl, cream together butter and sugar until light and fluffy, about 3-4 minutes. Add sour cream …
From foodtalkdaily.com


BOSTON CREAM CUPCAKES - PILLSBURY BAKING
For Filling: COMBINE pudding mix, cream and water in medium bowl. Whisk 2 minutes. Step 5. For Ganache: HEAT cream in small saucepan on low heat until hot, but not boiling. Remove from heat. Stir in chocolate chips until melted. Let stand 5 minutes. Step 6. REMOVE cupcakes from paper baking cups.
From pillsburybaking.com


BOSTON CREAM PIE CUPCAKES - TRADITIONAL HOME BAKING
2019-09-24 Bake in the centre of the oven for 15 to 20 mins. Or until baked and slightly golden looking. Testing the centre of each cake with a skewer until it comes out clean. Leave them to cool completely. When the cupcakes have cooled completely, and the crème pâtissière has set.
From traditionalhomebaking.com


BOSTON CREAM PIE CUPCAKES RECIPE: GET RECIPE AND DIRECTIONS HERE!
2019-06-30 Preheat oven to 350°F and place paper liners in muffin tins. Whisk together flour, baking powder, and salt. Set aside. Cream the butter and sugar with a mixer for 3-4 minutes until light and fluffy. Add the vanilla. Add the eggs one at a …
From parsleyandicing.com


BOSTON CREAM PIE COOKIES (TWO WAYS) - THE LOOPY WHISK
2022-05-29 Bake the cookies and cool them completely. Note that the top cookies (with the hole) need a slightly shorter time in the oven. Make the vanilla pastry cream and cool it completely to room temperature, but don’t chill it in the fridge. Make the ganache and dip the top cookies in it, making sure to shake off any excess.
From theloopywhisk.com


BOSTON CREAM PIE CUPCAKES - JOYOFBAKING.COM *VIDEO RECIPE*
Vanilla Cupcakes: Preheat oven to 350 degrees F (180 degrees C) and lightly butter 12 muffin cups, or spray with a non stick vegetable spray. In a separate bowl sift or whisk together the flour, baking powder, and salt. In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes).
From joyofbaking.com


HOW TO MAKE BOSTON CREAM PIE CUPCAKES – A MONKEY ON A CUPCAKE
Place egg yolks in a bowl, beat slightly, set aside. In a saucepan over medium-high heat stir or whisk together sugar, cornstarch, and milk until smooth – cook, stirring constantly, until thick and bubbly. Reduce to medium heat, simmer for 2 minutes then remove from heat. Add a little milk mixture to the egg yolks, whisk.
From amonkeyonacupcake.com


BOSTON CREAM PIE CUPCAKES - TASTE OF THE FRONTIER
2022-03-08 Cupcakes. Preheat the oven to 350F and line a 12count muffin tin with paper liners. 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.
From kleinworthco.com


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