Wednesday, 14 November 2012

Boston Cream Cupcakes

The majority of our baking nowadays is due to housemates or family birthdays, this time it was Olivia's housemates birthday again and after looking through the book in the past he'd mentioned that he liked the look of the Boston Cream Cupcakes, so of course it was these we made. These cakes are actually much simpler than you may first expect from the title and the picture in the book. The sponge is a plain vanilla, then filled with vanilla custard and topped with a chocolate buttercream.

We only had limited time to make the cakes due to afternoon lectures and the flatmate getting home so it was definitely time for teamwork and multitasking! I made the custard whilst Olivia made the cakes, therefore once the cakes were cooked and cooled the custard was cold enough to put straight into the cakes. The end result was good, the sponge was a really nice texture and the vanilla custard balanced out the rich chocolate frosting well. All the house seemed to like them and especially the boy whose birthday it was so overall they were a success!

Also, you guys should check out this new website I found, Bakery Box, it's basically like a baking version of a graze box. You choose a recipe from a large selection and they send you the ingredients you need for it, it's perfect for beginner bakers and people who want to bake but don't have much time on their hands to do so! They have a blog and facebook page too  which are both on their website so check those out too! 

(Cake Days - The Hummingbird Bakery)

Makes 12-16 cupcakes

For the sponge:
          80g (3oz) unsalted butter, softened
          280g (10oz) caster sugar

          240g (8.5oz) plain flour
          1 tbsp baking powder

          1/4 tsp salt
          240ml (8.5fl oz) whole milk

          2 large eggs
         1 tsp vanilla essence

For the filling:

          250ml (9fl oz) whole milk
          1/2 tsp vanilla essence

          2 large egg yolks
          50g (1 3/4oz) caster sugar
          1 tbsp plain flour
          1 tbsp cornflour

For the frosting:

          400g (14oz) icing sugar
          100g (3.5oz) cocoa powder
          160g (5.5oz) unsalted butter, softened
          80ml (3fl oz) whole milk
          Finely grated dark chocolate, to decorate

one or two 12-hole deep muffin tins
piping bag (optional)


  •  Preheat the oven to 190C (375F), Gas Mark 5, and line a muffin tin with muffin cases
  • Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, mix the butte, sugar, flour, baking powder and salt on a low speed until the mixture resembles fine breadcrumbs.
  • Place the remaining ingredients in a jug and whisk by hand, then pour three-quarters of this mixture into the dry ingredients and mix on a low speed to combine. Increase the speed to medium and keep mixing until smooth and thick, scraping the sides of the bowl occasionally.Add the remaining milk mixture and beat until combined and smooth.
  • Spoon the batter into the paper cases, filling them by two-thirds. Any remaining batter can be spooned into more cases in another tin. Bake in the oven for 18-20 minutes or until well risen and springy to the touch, then leave to cool completely. 
  • While the cupcakes are cooking, make the filling. Pour the milk and vanilla essence into a saucepan and bring to the boil. Meanwhile, whisk the remaining ingredients together by and in a bowl until smooth and well combined. 
  • Once the milk is boiling, remove from the heat and pour 4-5 tablespoons into the egg-yolk mixture to loosen, then return this mixture to the pan of hot milk, stirring to incorporate. 
  • Return the pan to the heat and bring to the boil, whisking constantly to prevent lumps. Boil for at least 1 minute to ensure the flour is properly cooked. Once thickened, tip the custard into a bowl and cover with cling film to prevent a skin forming, then leave to cool completely for 30-40 minutes. 
  • To make the frosting, use the electric whisk or freestanding mixer with the paddle attachment to slowly beat together the icing sugar, cocoa powder and butter until sandy in texture. Gradually pour in the milk, then increase the speed to high and whisk until soft and fluffy. 
  • Using a sharp knife, make a hole in the centre of each cupcake about 2cm (3/4in) in diameter and 3cm (11/4in) deep, reserving the scooped out pieces of sponge. Pipe or spoon the custard into the hole in each cake, then replace the sponge lid, trimming it if necessary to ensure the top i fairly level. Divide the chocolate frosting between the cupcakes, smooth the tops with a palette knife and add a swirl. Sprinkle with grated chocolate to decorate. 
Thanks for reading,

Naomi ♥

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