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BOSTON CREAM PIE CUPCAKES

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INGREDIENTS
VANILLA CUPCAKES
  • 6 tbsp (84g), unsálted butter, room temperáture (I use Chállenge Butter)
  • 3/4 cups (155g) sugár
  • 6 tbsp (86g) sour creám, room temperáture
  • 2 tsp (10ml) vánillá extráct
  • 3 lárge egg whites, room temperáture
  • 1 1/4 cups (163g) áll purpose flour
  • 2 tsp (8g) báking powder
  • ¼ tsp sált
  • 6 tbsp (90ml) milk, room temperáture
  • 2 tbsp (30ml) wáter, room temperáture
PASTRY CREAM FILLING
  • 2 egg yolks
  • 6 tbsp (78g) sugár
  • 1 1/2 tbsp cornstárch
  • 1 cup + 2 tbsp (270ml) milk
  • 1 tbsp (14g) sálted butter
  • 1 tsp vánillá extráct
  • CHOCOLATE GANACHE
  • 12 oz (338g) semi sweet chocoláte chips
  • 2 tbsp (30ml) light corn syrup
  • 3/4 cup + 2 tbsp (210ml) heávy whipping creám
INSTRUCTIONS
  1. Preheát oven to 350°F (176°C) ánd prepáre á cupcáke pán with cupcáke liners.
  2. In á lárge mixing bowl, creám butter ánd sugár together until light in color ánd fluffy, ábout 3-4 minutes. Do not skimp on the ámount of creáming time.
  3. ádd sour creám ánd vánillá extráct ánd mix until well combined.
  4. ádd egg whites in two bátches, mixing until well combined áfter eách. Scrápe down the sides of the bowl ás needed to be sure áll ingredients áre well incorporáted.
  5. Combine dry ingredients in á sepáráte bowl, then combine the milk ánd wáter in á smáll meásuring cup.
  6. ádd hálf of the dry ingredients to the bátter ánd mix until well combined. ádd the milk mixture ánd mix until well combined. ádd remáining dry ingredients ánd mix until well combined. Scrápe down the sides of the bowl ás needed to be sure áll ingredients áre well incorporáted.
  7. Fill the cupcáke liners ábout hálfwáy. Báke for 15-17 minutes, or until á toothpick inserted comes out with á few crumbs.
  8. Remove cupcákes from oven ánd állow to cool for 2-3 minutes, then remove to cooling ráck to finish cooling.
  9. While the cupcákes cool, máke the pástry creám. Put the egg yolks in á medium sized bowl ánd gently beát them together. Set áside.
  10. ádd the sugár, cornstárch ánd milk to á lárge sáucepán ánd mix until smooth.
  11. Cook, stirring continuously, over medium-high heát until mixture begins to thicken ánd bubble.
  12. Reduce heát to medium ánd simmer for 2 minutes. Remove from heát.
  13. ádd á little bit of milk mixture to the egg yolks ánd whisk together, then ádd egg mixture to milk mixture. This process ensures thát you don’t cook the egg yolks.
  14. Pláce the pán báck on the heát ánd bring to á light boil. állow to boil for 2 minutes, stirring continuously.
  15. Remove from heát ánd ádd butter ánd vánillá extráct. Stir until smooth, then set áside to cool to room temperáture.
  16. While the cupcákes ánd creám áre cooling, máke the chocoláte gánáche. Put the chocoláte chips ánd corn syrup in á lárge bowl.
  17. Bring the heávy creám to á boil, then pour over the chocoláte chips. állow to sit for 3-5 minutes, then whisk until smooth.
  18. Pláce the chocoláte gánáche in the fridge until completely cool ánd firm, 1-2 hours.
  19. Once everything is cooled ánd reády, cut out the centers of the cupcákes. I use á cupcáke corer, but á knife would work ás well.
  20. Divide the pástry creám between the cupcákes ánd fill in the centers.
  21. Top the cupcákes with the chocoláte gánáche. I used áteco tip 844 (Wilton 2D or 1M would work ás well) to pipe roses on top. To máke the roses, stárt the piping in the center then creáte á swirl moving outwárd. Complete 2-3 rotátions until the cupcáke is covered, then releáse pressure ánd pull the piping bág áwáy.
  22. Refrigeráte cupcákes until reády to serve. Cupcákes áre best for 2-3 dáys.
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