Cupcakes are everywhere these days and I don’t have to wonder why. They are fun to make, fun to serve and eat, and so much less intimidating than a whole cake. When I have time to make cupcakes here at home, I want them to be something a little special. And it doesn’t have to be hard…just a couple of extra steps and as you will see it is definitely worth the effort. What do these three have in common? They are all about the cake, instead of the frosting, which is how we like it around here. But they also each have a sweet surprise on the inside!
Boston Cream Pie Cupcakes
Tender yellow cake, sweet pastry cream and a quick chocolate ganache and you have the cupcake version of Boston Cream Pie…which is actually a cake, by the way. After several test runs (all happily devoured) I have settled on the cupcake and the glaze recipes from Gail Gand in her book, Chocolate and Vanilla. For the pastry cream, I use the recipe from Cooks Country, published in the June 2006 issue.
Makes 12 cupcakes.
Make the pastry cream:
1 1/3 cups heavy cream
3 large egg yolks
1/3 cup sugar
pinch of table salt
1 tablespoon cornstarch plus 1 additional teaspoon
2 tablespoons cold unsalted butter, cut into 2 pieces
1 1/2 teaspoons vanilla extract
Heat cream in a medium saucepan over medium heat until simmering, stirring occasionally. Meanwhile, whisk egg yolks, sugar and salt together in a medium bowl. Add cornstarch and whisk until mixture is pale yellow and thick, about 15 seconds.
When cream reaches full simmer, slowly whisk it into yolk mixture. (Pour cream slowly and whisk quickly or you might end up with scrambled eggs!) Return mixture to saucepan and cook over medium heat, whisking constantly, until thick and glossy, about 1 1/2 minutes. Off heat, whisk in butter and vanilla. Transfer pastry cream to a small bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 2 hours or up to 2 days.
Make the cupcakes:
8 tablespoons unsalted butter, softened
1 cup sugar
1/2 teaspoon pure vanilla extract
2 large eggs
1 1/2 cups sifted cake flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk
Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper cupcake liners.
In a mixer fitted with the whisk attachment, beat the butter on medium speed until light and fluffy, 3-5 minutes. Add the sugar and continue to whip. Add the vanilla and gradually mix in the eggs, one by one until well combined. Sift together the flour, baking powder and salt. Add the dry ingredients to the butter mixture in 3 batches, alternating with the milk and ending with the dry ingredients.
Pour batter into the prepared pan, filling each slot three quarters full. Bake for 20-25 minutes, until the cupcakes are puffed, firm in the center and light golden brown on top. Let cool in the pan on a cooling rack.
To fill the cupcakes, use a small paring knife to remove a plug of cake from the top center of each cake and set the plugs aside. Spoon a heaping tablespoon of pastry cream into the cavities. Trim each plug so that it is now a flat coin. Replace the cake coin on top of the custard and chill for 30 minutes.
Make the glaze:
1 cup heavy cream
8 ounces semi sweet chocolate, chopped
Heat the cream in a saucepan or in the microwave until almost oiling. Meanwhile place the chocolate in a medium bowl. Pour the hot cream over the chopped chocolate and whisk until melted.
Dip the chilled cupcakes in the warm chocolate glaze to coat the top. Refrigerate until serving.
A peek inside…
Strawberry Shortcake Cupcakes
Inspired by a recipe in the book Cupcakes, by Joanna Farrow, but I had to look further for a really great white cake batter. I found it in The Best Bake Sale Cookbook, Ever, by Barbara Grunes. I’ll be using it as my “go to” white cake mix from now on. No icing here…just freshly whipped cream and beautiful strawberries.
This will make 24 cupcakes.
For the cupcake batter
3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
6 egg whites
2 cup sugar
1/4 teaspoon cream of tartar
1 cup unsalted butter, at room temperature
1 cup buttercup
1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees. Line 2 12-cup muffin tins with paper liners.
Sift together flour, caking soda and salt. Set aside
In a large bowl, with an electric mixer, beat the egg whites until foamy. Sprinkle with 1/2 cup of the sugar and the cream of tartar, and beat until stiff, glossy peaks form. Set aside.
In another large bowl, using the electric mixer, cream the butter and the remaining 1 1/2 cup sugar until light, about 2-3 minutes. Beat in the flour mixture alternately with the buttermilk. Beat in the vanilla. With a spatula or large wooden spoon, fold in the egg whites.
Fill each cupcake tin about three-fourths of the way to the top. Bake until tops are just firm and edges are starting to turn golden, 18 to 20 minutes. Let cool completely on a wire rack.
For the filling:
2 cups heavy cream
3 tablespoons confectioners sugar
6 tablespoons red current jelly
16 ounces small strawberries
Whip the cream with the sugar until it holds soft peaks. Set aside 6 of the smallest strawberries and slice them in half for the center of the cupcakes. Thinly slice the remaining strawberries. Prepare the cooled cupcakes by removing a plug from the center of each cake. (You won’t need these again so nibble away!) Fill the cavity with a couple of spoonfuls of whipped cream and let it spill out onto the top of the cupcake. Flatten a bit with the back of a spoon. Arrange the sliced strawberries around the center of the cupcake, overlapping slightly. Then place a strawberry half in the center of each cake. Heat the red current jelly in a small saucepan with 2 tablespoons water until melted then brush over the strawberries gently to form a light glaze. (a silicone pastry brush works really well for delicate glazing) Store the cakes in a cool place until ready to serve.
“So Much Better Than Hostess” Chocolate Cupcakes
What can I say?? Of course it is easier to run in the gas station and pick up a two pack of those chocolate marshmallow cupcakes we ate when we were kids. But trust me…they don’t compare. I would like to invite my nephews, who ate these exact cupcakes this summer at the farm to comment below. Thanks guys!
|Makes 12 cupcakes
||cup all-purpose flour
||teaspoon baking soda
||cup boiling water
||cup cocoa powder
||cup semisweet chocolate chips
||tablespoon instant espresso
||cup sour cream
||cup vegetable oil
||teaspoon vanilla extract
||teaspoon unflavored gelatin
||tablespoon (1/2 stick) unsalted butter , softened
||cups marshmallow créme (Fluff, or Kraft Jet Puffed Creme)
||cup semisweet chocolate chips
||tablespoons unsalted butter
1. MAKE BATTER Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 12-cup muffin tin. Combine flour, baking soda, and salt in bowl. Whisk water, cocoa, chocolate chips, and espresso in large bowl until smooth. Add sugar, sour cream, oil, eggs, and vanilla and mix until combined. Whisk in flour mixture until incorporated. Divide batter evenly among muffin cups. Bake until toothpick inserted into cupcake comes out with few dry crumbs attached, 18 to 22 minutes. Cool -cupcakes in tin 10 minutes, then turn out onto wire rack and cool completely.
2. PREPARE FILLING Combine water and gelatin in large bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Stir in butter, vanilla, and salt until combined. Let mixture cool until just warm to touch, about 5 minutes, then whisk in marshmallow creme until smooth; refrigerate until set, about 30 minutes. Transfer 1/3 cup marshmallow mixture to pastry bag fitted with small plain tip; reserve remaining mixture for filling cupcakes.
3. ASSEMBLE CUPCAKES Microwave chocolate and butter in small bowl, stirring occasionally, until smooth, about 30 seconds. Cool glaze to room temperature, about 10 minutes. Cut a deep cone from top of each cupcake (see note below) and fill cupcakes with 1 tablespoon filling each. Replace tops, frost with 2 teaspoons cooled glaze, and let sit 10 minutes. Using pastry bag, pipe curlicues across glazed cupcakes. Serve. (Cupcakes can be stored in airtight container at room temperature for 2 days.)
note: To fill the cupcake: Insert a small paring knife into the top of the cupcake, about 1/4 inch from the edge at a 45 degree angle and work your way around to carve out a cone of cake. Remove the cone, cut off the bottom of the cone, leaving you with a flat disk. Fill the cupcake and replace the disk.