{"id":653,"date":"2014-09-18T15:08:54","date_gmt":"2014-09-18T21:08:54","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=653"},"modified":"2015-03-15T18:35:50","modified_gmt":"2015-03-16T00:35:50","slug":"boston-cream-cupcakes","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/boston-cream-cupcakes.html","title":{"rendered":"\u00a0Boston Cream Cupcakes"},"content":{"rendered":"<h3>Ingredients Cupcakes:<\/h3>\n<ul>\n<li>1 \u00be c flour<\/li>\n<li>1 \u00bd tsp baking powder<\/li>\n<li>\u00be tsp salt<\/li>\n<li>1 c sugar<\/li>\n<li>12 Tab unsalted butter softened (1 \u00bd sticks)<\/li>\n<li>3 large eggs<\/li>\n<li>\u00be c milk<\/li>\n<li>1 \u00bd tsp vanilla<\/li>\n<li>custard filling (see below)<\/li>\n<li>chocolate glaze (see below)<\/li>\n<\/ul>\n<h3>Directions:<\/h3>\n<ol>\n<li>Adjust oven r<strong>ack to <\/strong>middle position.<\/li>\n<li>Heat to 360 degrees.<\/li>\n<li>Spray muffin tin with cooking spray, flour generously and tap pan to remove excess flour.<\/li>\n<li>In a medium bowl, combine flour, baking powder, salt.<\/li>\n<li>In a large bowl, beat butter and sugar until light and fluffy.<\/li>\n<li>Add in eggs one at a time until just combined with butter\/sugar mixture.<\/li>\n<li>Stir vanilla into milk and add 1\/3 to egg mixture.<\/li>\n<li>Beat in \u00bd flour mixture until barely combined.<\/li>\n<li>Next add 1\/3 of the milk mixture, beat until combined.<\/li>\n<li>Then add the remaining flour, beat until combined.<\/li>\n<li>Beat in remaining milk.<\/li>\n<li>Fill muffin cups three quarters full.<\/li>\n<li>Bake until toothpick inserted in center comes out clean. 18 \u2013 20 minutes.<\/li>\n<li>Cool cupcakes in pan 5 minutes, then transfer to rack to cool completely.<\/li>\n<li>Make custard while cupcakes bake.<\/li>\n<\/ol>\n<h3>Ingredients Custard:<\/h3>\n<ul>\n<li>2 c whole milk<\/li>\n<li>\u00bc c sugar<\/li>\n<li>3 Tab corn starch<\/li>\n<li>\u00bc tsp salt<\/li>\n<li>2 large egg yolks slightly beaten<\/li>\n<li>1 tsp vanilla (do not use Mexican or Tahitian vanilla &#8211; tends to be too floral)<\/li>\n<\/ul>\n<h3>Directions:<\/h3>\n<ol>\n<li>In a heavy 2 qt sauce pans, mix all ingredients except vanilla.<\/li>\n<li>Cook over medium low heat, stirring constantly, until the mixture thickens and boils. Boil 1 minute.<\/li>\n<li>Remove from heat and stir in vanilla.<\/li>\n<li>Refrigerate covered with plastic wrap on the surface of the custard.<\/li>\n<\/ol>\n<h3>Ingredients Chocolate Glaze:<\/h3>\n<ul>\n<li>6 oz semi-sweet baking chocolate (do not use chocolate chips)<\/li>\n<li>4 Tab butter<\/li>\n<\/ul>\n<ol>\n<li>Directions:\n<p>Melt together in double boiler.<\/li>\n<li>If too thick to drip down sides of cupcakes, thin with more butter.<\/li>\n<\/ol>\n<p><strong>Assembly:<\/strong><\/p>\n<ol>\n<li>When cupcakes and custard are cool, cut off caps of cupcakes and remove some of the insides, being careful not to cut through the bottom.<\/li>\n<li>Fill the cupcakes to over flowing with the custard and replace tops.<\/li>\n<li>Place cupcakes on wire rack over parchment paper or foil.<\/li>\n<li>Spoon chocolate glaze over cupcakes and allow to drip down the sides.<\/li>\n<li>Keep refrigerated until served.<\/li>\n<\/ol>\n<p>Add a nod to Vermont \u2013 serve with Ben and Jerry&#8217;s Cherry Garcia ice cream.<\/p>\n<p><strong>Serves:<\/strong> 12<\/p>\n<p><strong>Source:<\/strong> Cooks Country and Donna Barasch<\/p>\n<p><strong>Comments: \u00a0<\/strong>These are best served the day they are assembled, but the cupcakes and the custard can be made a day ahead. \u00a0Do not make the glaze until just before assembling. \u00a0Traditionally, the custard is placed between 2 cake layers and the whole is drizzled with chocolate. This is referred to as a Boston Cream Pie. No one seems to know why it is called a pie and not a cake.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Cupcakes: 1 \u00be c flour 1 \u00bd tsp baking powder \u00be tsp salt 1 c sugar 12 Tab unsalted butter softened (1 \u00bd sticks) 3 large eggs \u00be c milk 1 \u00bd tsp vanilla custard filling (see below) chocolate glaze (see below) Directions: Adjust oven rack to middle position. Heat to 360 degrees. Spray &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/boston-cream-cupcakes.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8221;\u00a0Boston Cream Cupcakes&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[25],"tags":[60],"class_list":["post-653","post","type-post","status-publish","format-standard","hentry","category-sweets-cakes","tag-vpwl-nov-2012"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/653","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=653"}],"version-history":[{"count":3,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/653\/revisions"}],"predecessor-version":[{"id":2026,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/653\/revisions\/2026"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=653"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=653"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=653"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}