Ravneet Gill recipe for Boston Cream Pie Cupcakes | Cake

THese Cupcakes are a playful touch on the classic Boston cream cake. I added the cocoa powder to the cake, keeping the classic custard that fills truly rich and succulent, but the real star is an easy cream patissal that saves in time without sacrificing the flavor. Friends declared them “surprising” and would be a strong contender for any job Cook competition or random celebration.

Boston Cream Pie Cupcakes

Preparation 10 min
Cold 4 hours
Cooked 50 minutes, plus cooling
Ago 12

For cupcakes
100 g of simple flour
30 g of cocoa powder
½ teaspoon of cooking powder
½ teaspoon of soda bicarbonate
Sea salt
2 large eggs
100 g of cnocchia sugar
50 g of dark cane sugar
80 ml neutral oillike vegetables
130 ml of lacticello

For the patissier cream
50 g of basket sugar
1ulation tablespoon of corn
1 teaspoon of simple flour
Double 200 ml cream
150 ml of whole milk
4 egg yolks
25 g of buttersoftening

For the ganache
65 ml of double cream
1 teaspoon of honey
45 g of dark chocolatechopped

Heat the oven at 175 ° C (fan 165c)/365f/gas 4½ and aligns a 12 -hole muffin box with cases.

In a large bowl, whip the flour, cocoa powder, baking powder, baking soda and a large pinch of salt. In a second bowl, mix the eggs, sugars, oil and lacticello.

Pour the wet mixture into dry, then whip until smooth, ensuring that they do not remain lumps. Divide the batter uniformly between cupcake cases, filling each halfway, then cook for 18-20 minutes, until a skewer inserted in the center comes out clean. Put the cupcakes on a grill to cool completely.

To make the patissier cream. In a saucepan, beat the sugar, the flow of corn, flour and a pinch of salt in a saucepan, then add 150 ml of double cream and beat again until smooth. Mix the milk and beat again, then beat the yolks until they are completely combined. Put the pan over medium heat and cook, beat constantly, until the mixture thickens. Once gorgent, cook for another two or three minutes, then remove the fire and beat in the softened butter. Transfer to a bowl, cover with a clickfilm sheet directly on the surface and leave to cool at room temperature before relaxing for four hours.

Whip the refrigerated cream pat with an electric mixer, then beat in the remaining double 50 ml cream of Double until smooth and thick.

For the ganache, he warms the double cream and honey in a small pan until steam cooking. Remove the fire, add the chopped chocolate and a pinch of salt and mix until smooth. Cool at room temperature.

To assemble, tubola or spoon a generous amount of cream patissier on each cooled cupcake, then on top with a spoonful of ganache, leaving it slightly dripping on the sides.