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Day 24 – Boston Cream Cupcakes

24 Aug

I wanted to start this beautiful weekend off right.  And, I figured, I like Boston.  I like cream.  I definitely like cupcakes.  So, Boston Cream Cupcakes (recipe below from Yummly) seemed like a logical choice.

(Insert where picture would have been…I got so excited to see the end result I totally forgot to photograph the cupcakes alone…oops!)

The cake is dense.  The full-size has an angel food cake feel and taste, but without the almond flavor.  Mini is a little dry.

Cream filled

The egg cream is like a custard with a sweet vanilla flavor.


The ganache is silky with a good semisweet flavor.

Boston Cream Cupcake          Mini Boston Cream Cupcake

The flavors and textures mesh well together.  Chocolate seem a little overpowering at first, but after the initial taste, it all balances nicely.  (Note: The pastry cream is a bit of a process, but the ganache is really easy to make, so it’s not an overly complex recipe.)  It isn’t necessarily a ‘WOW’ cupcake, but a fun, pretty simple, even dessert.

Scoring Sheet:

– Cupcake Taste: 3.5

– Frosting Taste: 3.5

– Overall Taste: 3.5

– Appearance: 3.5

– Ease of Making: 2.5

– TOTAL: 16.5


Boston Cream Cupcakes (recipe from Yummly)

For the cupcakes:
1 1/2 cups (7 1/2 oz) cake flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (4 oz) unsalted butter, softened
1 cup (8 oz) white sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup (5 1/2 oz) buttermilk

For the pastry cream filling:
1/4 cup (2 oz) white sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 large egg yolks
2/3 cup (5 1/2 oz) whole milk
1/2 teaspoon vanilla extract

For the chocolate ganache:
1 cup (6 oz) semi-sweet chocolate chips
1/3 cup (3 oz) heavy cream

For directions visit Yummly.

*Tomorrow: Cherry Coke Float Cupcakes*

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