If you like Boston cream pie, you’ll love these delicious Boston cream cupcakes! Tender, moist and filled with pastry cream.
INGREDIENTS
For the pastry cream:
1⅓ heavy cream cups
3 egg yolks
⅓ cup granulated sugar
1/8 teaspoon of salt
4 teaspoons of corn starch
2 tablespoons unsalted butter, cooled and cut into 2 pieces
1½ teaspoons vanilla extract
For the pastries:
1¾ all-purpose flour cups
1 cup of granulated sugar
1½ teaspoons baking powder
¾ teaspoon salt
12 tablespoons of unsalted butter, softened but still cold, cut into 12 pieces
3 eggs
¾ cup of whole milk
1½ teaspoons vanilla extract
For chocolate icing:
¾ cup of heavy cream
¼ cup light corn syrup
8 ounces sweet and sour chocolate, finely chopped
½ teaspoon vanilla extract
INSTRUCTIONS
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