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Two Sisters Times Two, Serial #39 and Boston Cream Pie Cupcakes

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A lot of good things have come out of Boston. The Red Sox and the Celtics are obvious candidates, Paul Revere and John Adams if you want to talk history, Aerosmith or The Cars if you want to talk rock and roll.

But this is a cooking blog and I’d better switch over to cuisine before I offend someone or get into a fight.

On the food side of the ledger, Boston boasts such specialties as Boston baked beans, corned beef and cabbage on St. Patty’s Day, and baked scrod (at least that was a regional specialty when I used to hang out in those parts). But my all time favorite Boston specialty (even better than Faneuil Hall Marketplace or the North End or the swan boats in the Public Garden) is Boston Cream Pie. For all I know, this isn’t even originally from Boston. But I don’t care! It’s the best dessert in the world and it has the name Boston in it, so it has to be the best thing to ever come out of Boston.

So there.

And to celebrate this marvelous mixture of cake, pudding, and chocolate, this week’s recipe is Boston Cream Pie Cupcakes. This recipe turns the large scale, fairly ambitious dessert into a more manageable quantity and undertaking, and makes it in single serving sizes.

If you’ve ever had this dessert, you know it’s a winner. If not, give it a try tonight. You’ll be glad you did!

(Go Sox! Oh yeah, baseball season is over. Well, there’s always next year.)

boston cream pie cupcakes

Boston Cream Pie Cupcakes

1 egg

1/3 cup granulated sugar

1/2 cup all-purpose flour

1/2 teaspoon baking powder

pinch of salt

3 Tablespoons milk

2 Tablespoons unsalted butter, melted

1/4 teaspoon vanilla extract

2 vanilla pudding cups

2 ounces semisweet chocolate chips

2 Tablespoons milk

Preheat your oven to 350 degrees. Grease 6 muffin cups in your muffin pan, and set aside.

In a small mixing bowl, mix together the flour, baking powder, and salt. In a larger bowl, add the egg and granulated sugar and vigorously whisk until the mixture becomes a pale yellow and thick. Add the melted butter, milk, and vanilla, and beat until incorporated. Whisk in the dry ingredients until the cake batter comes together and no lumps remain.

Divide the batter between the 6 greased muffin cups. Bake in preheated oven for 16-18 minutes, or until they just start to turn golden brown. Allow the cupcakes to cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Once the cupcakes are cooled, cut each in half horizontally. Divide the two pudding cups between 6 cupcakes halves, spooning and spreading the pudding evenly. Top the pudding with the remaining cupcake halves.

Make the chocolate topping by heating the chocolate chips and milk in a microwave safe bowl for about 30 seconds. Stir until chocolate melts. Drizzle this mixture over top of each cupcake.

Serve immediately. Store any leftovers covered in the refrigerator. Cupcakes are best eaten within 2-3 days.

Makes 6 cupcakes.

mini boston cream pie

{Adapted from Martha Stewart}

Two Sisters Times Two, Serial #39, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #39, text © Jeffrey Anderson

Enjoy!

About Elaine

http://cooking2perfection.blogspot.com/

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