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.
The egg cream is like a custard with a sweet vanilla flavor.
The ganache is silky with a good semisweet flavor.
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
RECIPE
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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