Posted in Cakes

Boston Cream Cupcakes

Cake. Custard. Choccie. Name a better trio, I’ll wait.

Classic vanilla cupcakes, filled with custard and topped with a whipped chocolate ganache frosting. (if you say it in the masterchef voice it sounds better)

These little delights were rustled up for my ‘new year, new bake’ and went down a treat at baking society. Yes, you heard, Leeds University Baking Society is the cutest and most wholesome (yet secretly savagely competitive) thing to ever exist. We meet, we eat, we vote for the best one on a sheet (was scrambling for the rhymes a bit at the end then).

The only downside to this society is that you physically cannot stop yourself taking it too far. 5 cookies, 3 slices of sponge cake and a hunk of quiche later and it is painful to breathe – but that’s a small price to pay for the good times.

Anyway back on to the cupcakes…

I made my own custard (or creme patisserie if you’re feeling fancy/wanting to whip your GCSE French back out) for the filling here, but if you cba then just buy some ambrosia or something and it’ll be reyt.

(recipe inspired by https://www.lifeloveandsugar.com/boston-cream-pie-cupcakes/)

Ingredients

  • FOR THE SPONGE
  • 80g butter
  • 280g caster sugar
  • 240g plain flour
  • 1 tbsp baking powder
  • 240ml full fat milk (blue milk for the winnnnnn)
  • 2 eggs
  • 1 tsp vanilla extract
  • FOR THE CUSTARD FILLING
  • 250ml full fat milk
  • 1 tsp vanilla extract
  • 2 egg yolks
  • 50g caster sugar
  • 1 tbsp plain flour
  • 1 tsp corn flour
  • FOR THE GANACHE FROSTING
  • 140g dark chocolate
  • 140g milk chocolate
  • 280g double cream (yes this is meant to be grams I’m not simple – just weigh it like you would any solid ingredient)

Method – makes 12 big boi cupcakes

  • FOR THE SPONGE
  • Whack your oven on 190C
  • mix together the butter, sugar, flour and baking powder until it looks crumby
  • put the milk, eggs and vanilla into a jug and smush those together
  • chuck it in your crumby mix and give it all a good stir
  • plop in your cupcake cases and bang them in the oven for 18-20 mins
  • Whilst they’re cooking away you can start on your custard yummmmmm
  • FOR THE FILLING
  • pour the milk and vanilla extract into a saucepan and bring to a boil
  • in a separate bowl beat your egg yolks and sugar until it starts to go paler than me without St Moritz
  • chuck in your flours and give it another stir
  • slowly mix the hot milk into the eggs
  • then once all combined, put it back in the saucepan and heat until it starts to bubble, boil and toil
  • once thickened put into a bowl and cover with cling film with it touching the surface of the custard – this stops a skin forming ewwww
  • Once both your cupcakes and custard are cool, cut a little nub out of the sponge and fill with custard, then replace the little cake lid
  • FOR THE FROSTING
  • put your cream and choccies in a bowl over simmering water and heat until all melted and delish
  • leave to cool until it is nicely firmed up – almost a firm as my abs after RED Jan x
  • then using an electric mixer (or hand whisk if you’re brave) whip up until light and fluffy
  • nicely pipe or plop straight on to the cupcakes – whatever floats your boat

Now all that baking is out of the way, we can get back to the real business…

KITCHEN GOSS:

Since it’s Valentine’s day I wanted to dedicate this KG to the love of my life, Mr C. Twirl.

It was Tom’s big 21 over the weekend so we took a cute little tour down to Sheff to celebrate. It was one of those family and friends shin-digs so of course starts off very tame and then before you know it you’re yapping his nan’s ear off. After 2am things got very odd, very very odd. A few of us were sat chit chatting and noticed this boy absolutely devouring a packet of cheese twirls. We’re talking like they were gone in 7seconds max. (very impressive actually)

So by this point we’d obviously started calling him the ‘cheese twirl connoisseur’. Safe to say he played up to his role. 10 minutes later and we’re sat round Mr C. Twirl doing meditation so we can fully indulge ourselves in our snack of choice.

Cheese twirl connoisseur/connie/Mr Twirl – you made our night, soz we basically bullied you and never properly found out your actual name. Lotsa luv x x x

Author:

Proud owner of Kitchen Goss. Just a gal trying to have her cake and eat it.

8 thoughts on “Boston Cream Cupcakes

  1. You are one hilarious girl. Every thought of going on the stage….the first stage out of town ha ha. (Very old joke, so guessing you may not have heard it and I can claim it as my own).
    From your Valentines secret admirer!!

    Liked by 1 person

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