Sunday, December 29, 2013

Boston Cream Cupcakes

Sal and I played in the kitchen yesterday and made Boston Cream Cupcakes.  He did most of the work, but I'll share the recipe with you.

1 (3.4 oz) box Vanilla instant pudding
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1/4 cup milk
1/2 cup sour cream
Box of yellow cake mix

Note: this pudding mixture tastes like pastry cream.  It can be used as a filling for other pastry calling for cream filling such as cream puffs.

Make cupcakes according to directions on box. Use your favorite yellow cake mix.  Let the cupcakes cool.

Mix together pudding, cream, powdered sugar, milk, and sour cream. Beat on medium speed until stuff peaks form.

Cut each cupcake like below to allow room for the filling and add a dollop of filling.

Put top back on cupcake and frost with ganache.

1 cup heavy whipping cream
12 oz semi-sweet chocolate chips

Heat cream in sauce pan until it comes to a simmer. Remove from heat, pour over chocolate in a mixing bowl. Stir to mix together and melt the chips. Let cool slightly.

Pour over the cooled cupcakes.

Sal loved this recipe.  I'm sending it home with him for his recipe book.  He loved it because he got to eat all the cake he cut off to make the holes in for the centers, plus licking the ganache bowl.  

Hope you have a blessed Sunday.  Be happy and may God bless you and yours.  

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