18 January 2012

bake 52: week 3... boston cream cupcakes

Amanda picked this week's recipe, (full recipe there).  When I saw what it was, I knew it would be a lot of work, a bit time consuming, but I was optimistic.  I really hoped that it would taste as good as the great picture from the cookbook.

It was a bit of work coupled with time... make the pastry cream, and let it chill in the fridge for 2 hours.  Then make the cupcakes... butter cut into pieces and softened, eggs at room temperature, beating the 12 tablespoons of butter piece by piece into the dry ingredients, creating moist crumbs.  Beat in the eggs one at a time, until combined, then add the milk, also at room temperature, and vanilla.  There were time notations on a lot of the beating instructions, which at first glance seemed a little excessive, but in reality, I think it was helpful.  Obviously it's easy to over-mix cupcakes, (and muffins), and end-up with a very peaked product, so I liked the specific instructions, with times.

Love that the cookbook said to use a greased 1/3-cup measure, to fill each muffin tin equally.  We did the same thing last week with the bran muffins.  It helped.  It made the cupcakes, and muffins, turn out a lot more even, as in same size, even.  Nice tip.  Thanks.

After the cupcakes are completely cooled, the tops are cut, hollowing out the center of the cupcake (in a cone shape).  Then the pointed end of the cone is cut, leaving just the top, so that it can be replaced, after the cream is spooned into the created hole.  (Funny how it said to cut off *and discard* the pointed end of the cone-shaped piece.  As if you'd *discard* the yummy cupcake, the center of the cupcake no less.  I of course saved those pieces, and Silas and I did a little quality control.  Had to be done.)

Then there's the chocolate glaze that goes on top of the whole cupcake, and allowed to drip down the edges.  Amazing.  Yet still, before you can try them, they go back into the fridge for 10 minutes for the glaze to set.  Time consuming?  Yes.  Worth it?  Every minute!

I would make these again.  You know, for something special... a friend's birthday lunch, etc.  (Can't think of any other reason or time that these might be fully appreciated, with all the time that's required.) But how fun to have individual Boston Cream Cupcakes for dessert.

 I did also appreciate that the recipe only made 12 cupcakes.  I was originally worried about having all these cupcakes hanging around, wanting to be eaten, and maybe eventually going bad?  No worries.  Twelve.  Easily disposed of.


Amanda said...

Your cupcakes look lovely. I was also kind of glad the recipe only made 12! I could have eaten quite a few of those little things!

Jen said...

Those did turn out pretty,and so uniform! I love it!!