Boston Creme Cupcakes

 

I’ve been itching to bake lately. My partner came up with the brilliant idea that I should try my hand at Boston Creme Cupcakes. I will tell you now, this is a labor-intensive cupcake. But they are so damn good, it’s worth it. Prepare your ingredients and your tools so that you can work quickly and efficiently. There are basically four key steps: Pastry cream, cupcake, ganache and fill/dip. Don’t let this intimidate you. Work smarter, not harder. Use your ‘down time’ productively and these will come right together before your eyes.

 

FYI: I did not use a super sweet, moist sponge for this because we’re filling it with sweet pastry cream and topping with a shiny ganache.

 

Ingredients:

 

Pastry cream:

2 egg yolks

6 tbsp granulated sugar

1 ½ tbsp cornstarch

1 c half and half

1 tbsp butter

1 tsp vanilla extract

 

Sponge:

1 ½ cup AP flour

1 cup granulated sugar

1 ½ tsp baking powder

½ tsp salt

1 stick of butter (unsalted), room temp

½ cup of light sour cream

1 large egg, 2 yolks, room temp

1 ½ tsp vanilla extract

 

Ganache:

4 oz semi-sweet chocolate chips

4 oz milk chocolate chips

½ cup of half and half

1 tbsp of butter

 

Pastry cream:

  1. In a bowl, beat yolksbc
  2. In a sauce pan, add sugar, cornstarch and milk, mix until combined
  3. While cooking, whisk constantly. It will begin to thicken.bc3
  4. Reduce heat and allow to simmer for 1-2 minutes, take off of the heat
  5. Add a small amount of the hot milk mixture to the eggs and whisk.
    • This is called tempering. You want to ensure that you don’t cook the eggs. So, slowly add some hot liquid to warm up the temp of the yolks.bc2
  6. Add the egg mixture to the hot milk mixture and whisk
  7. Put the saucepan back on the heat and bring to a boil, allow to continue for 1-2 minutes. Whisking constantly.
  8. Take off of the heat and add your butter and vanilla and combinebc4
  9. Set to the side to cool

 

 

Sponge:

  1. Preheat oven to 350
  2. Line or spray your cupcake tin
  3. Combine dry ingredients in a large bowl or the bowl of your stand mixer
  4. Add the butter, the sour cream, the egg (plus yolks) and the vanilla
  5. Beat using the paddle attachment for 20-30 seconds, you don’t want any “pockets” of flour20171118_190204bc5
  6. Fill the tins
  7. Bake until the cupcakes pass the toothpick test (roughly 20-25 minutes)
  8. Again, these aren’t super sweet or super moist. The tops will likely crack some. You’re doing amazing, this is not “wrong”. The sponge is actually almost like a soft scone, a perfect vehicle for filling and topping.

 

Ganache:

 

  1. You’re going to create a double boiler with a pot of boiling water and a glass bowl (my preferred method)
  2. Put the chocolate in the bowl
  3. Add the half and half
  4. Using a whisk or silicone spatula, stir as the chocolate is meltingbc6
  5. Stir in a tab of butter, this adds a super pretty sheen (and well, butter flavor, duh)

 

 

 

 

  • Remove your cupcakes from the oven and allow to cool
  • Using a tool or a knife (if push comes to shove, use your finger) to create a canal for the pastry creambc7
  • Fill the cupcakesbc8
  • Carefully dip the cupcakes in the ganache to coat the topbc9
  • As the ganache cools, it will harden.
  • These are best served warm or room temperature. NOM!

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#TT: Maple Bourbon Bacon Cupcakes

Thrifty or Throwback Thursday? It’s the inaugural post, we’ll figure that out as we grow. For the #TT posts I intend to revisit dishes that I’ve previously posted to IG (but did not include recipes)*

I know that there are certain posts that some of you have messaged me about. So, this #TT series will be your opportunity to get your hands on those recipes!

This #TT will be in honor of our housewarming. My family and I recently moved to Washington, DC. We warmed our home with old friends, new friends and family. It was a blast! And there was so. much. food. I barely ate but, as most cooks do, I tasted along the way so I was full before I could put my feet up.

There were jerk chicken sliders. There was a spicy pineapple slaw. Turkey burger sliders. Veggie packed lasagna. And the star of the show- Maple Bourbon Bacon Cupcakes. That’s a mouthful and they were a mouthful.

NOM!

 

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These are a basic vanilla cupcake that are topped with a simple maple buttercream.

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Where’s the booze!? I know that’s why you’re here. Booze and bacon, I’m getting to it. So, instead of incorporating the booze into the batter, I chose to make a simple syrup with the bourbon. That beautiful twankle and glisten on the cupcakes? Bourbon simple syrup. But Alexa, is that all the booze in these cupcakes!? Oh. Oh, absolutely not. That very same boozy simple syrup was poured onto each and every single cupcake before the buttercream topping. Yes. You’re welcome.

 

And obviously. The bacons.

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Maple Bourbon Bacon Cupcakes 

Yields 12-18 cupcakes

Ingredients:

For the cupcakes:

1 stick of unsalted butter

1 cup of sugar

2 large eggs

1 tbsp vanilla extract

1 ½ Cups All Purpose Flour

2 tsp baking powder

½ cup of milk

 

For the buttercream:

2 sticks of unsalted butter (room temperature)

3 ½ cups powdered sugar

6 tbsp pure maple syrup

pinch of sea salt

 

For the simple syrup:

½ cup of water

½ cup of sugar

½ cup of bourbon

 

For THE (candied) BACONS:

¼- ½ lb bacon

2 tbsp brown sugar

2 tbsp maple syrup

2 tsp bourbon

 

For the simple vanilla cupcakes:

  1. Preheat the oven to 350 degrees and line your cupcake tin
  2. In a large bowl or your stand mixer (you should totally invest in a stand mixer) place the butter and sugar; beat until light and fluffy on med-high speed
  3. Add in the eggs one at a time until well combined; add the vanilla and scrape the sides. Mix until smooth, about one minute on med-high speed.
  4. In a separate bowl, sift together baking powder and flour
  5. Pour in some of the flour mixture, some of the milk and alternate until incorporated fully
  6. Fill the cupcake liners about ¾ full
  7. Place them in the oven for about 20 to 25 minutes, you want a golden top.
  8. Do the handy dandy toothpick test
  9. Place tin on a cooling rack; after a few minutes remove the cupcakes from the tin
  10. Once fully cooled use a tooth pick to poke a half dozen holes in the cupcakes; carefully spoon the syrup over the cupcakes. The cake will absorb the flavorful liquid.
  11. After, you can go on and frost them bad boys!

For the buttercream:

  1. In a large bowl or a stand mixer that is fitted with the whisk attachment (I told you a stand mixer is a good investment), whip the butter for about 30 seconds
  2. Add the powdered sugar very carefully, one cup at a time. You do not want to inhale a sugar cloud. Trust me.
  3. Scrape the sides; alternate the speed from slow (as you pour) and then med-high to incorporate well for each addition
  4. Scrape down the sides and slowly add the maple syrup
  5. Mix on med-high for about four minutes until the buttercream comes together and is nice and fluffy.
  6. Chill in the fridge for a few minutes prior to icing the cupcakes

For the boozy simple syrup:

  1. Pour ½ cup of water and ½ cup of sugar into a sauce pan
  2. Heat the ingredients until fully dissolved, whisk constantly
  3. Add ½ cup of booze and stir to incorporate
  4. Taste, taste, taste! Adjust accordingly, if needed. I vaguely remember adding more booze. Don’t be like me (be like me, they were amazing!)
  5. Let simmer until it thickens up like a syrup

For THE (candied) BACONS:

  1. Preheat the oven to 350 degrees
  2. Cut the bacon in half so that they’re easier to manage
  3. In a small mixing bowl combine the brown sugar, maple syrup and bourbon
  4. Place the bacon in the bowl and toss to coat evenly
  5. While the bacon rests in the boozy mixture, line a baking sheet with foil and top with a baking rack
  6. Lay the bacon on the rack in a single layer
  7. Back 20-30 minutes, or until just crispy. Because there is sugar, this bacon can and will burn very quickly so pay close attention as it nears the 20 minute mark.
  8. Let cool and then chop up
  9. Sprinkle the chopped bacon on top of the frosted cupcakes

 

 

 

 

 

(*Due to the nature of these posts, images and recipes may not be as thorough as newly posted content. If you have any questions, do not hesitate to ask.)

 

 

 

 

© 2016 by Alexa Mason. All Rights Reserved