Hope to see you again this week! Place the tops back on the cupcakes. You have entered an incorrect email address! Heat over medium-high, stirring continuously until it starts to thicken. Magazine. Add the vanilla pod and seeds, if using. Spread each with 1 tablespoon fudge topping and garnish with a cherry if desired. Gradually beat in custard. Will save the recipe to try sometime soon. Place about 16 cupcakes or muffin cases in muffin tin trays. I don't know why it is, but everything seems to taste better when it's in cupcake form. Pinned , Wow, I want to take a bite out of that cupcake. Add eggs, one at a time, beating well after each addition. Remove from heat. –Jennifer, I am salivating just looking at these! Plus they are so darn cute! Testing the centre of each cake with a skewer until it comes out clean. Cut the tops of the cupcakes off, and scoop out a good bit of the center. Thanks for bringing them over to Fiesta Friday (I couldn’t see your party links anywhere? Stir in the sour cream and vanilla until well combined. We hope you will join us again next week! Thanks for sharing at the Weekend Blog Hop at My Flagstaff Home. The sponge cake is lovely, not too sweet. Fill with a spoonful of crème pâtissière. Learn how your comment data is processed. 2 layers of delicious vanilla sponge, sandwiched together with a rich, creamy vanilla Creme Patissiere (pastry cream). I hope this recipe will make it possible for everyone to enjoy that Boston Cream Pie taste more often! Allow to cook and simmer 2 additional minutes and remove from heat. 94; 2; 134; Let me be upfront and honest and start by saying that I love cupcakes. Taste of Home. This impressive dessert can be made without much fuss. The Boston Cream Pie is not a pie at all, but a classic American cake. From Harrison, Arizona, Jan Badovinac shares her recipe for these tender, mini sponge cakes filled with vanilla custard and frosted with luscious chocolate. How many other times do you get the chance to eat a cupcake that is moist, full of goodness and has a super delicious chocolate topping as well? ! Cut each cupcake in half horizontally and spread 1 tbsp of vanilla cream on the bottom of each cupcake. These look great! Don’t just take my word for it. I love Boston Cream Pie. Spread over top of cakes. I am also the writer and recipe creator for Traditional Home Baking. Add the vanilla. Fun to have it as a cupcake! Scoop out the centre of each cupcake with a sharp knife. , These look fabulous! Thank you for sharing on Fiesta Friday! Remove from the heat. x 9-in. Over medium heat, slowly stir in the milk. These look sooooo delicious! It is a few layers of decadence after all. Then again the recipe is cooking for two. Making these Boston Cream Pie cupcakes does require a few extra steps compared to making other cupcakes. When I make it in round cake pans I add fresh raspberries or strawberries on top instead of the cherry. Bake in the centre of the oven for 15 mins. Nothing makes me happier than baking and sharing dessert recipes with others. A thin sweet pastry base, filled with a thin layer of raspberry conserve, Crème Pâtissière and topped with fresh raspberries and blueberries. Your email address will not be published. These are too cute! In a small bowl, cream butter. I am also thesocial chairman for our church and this recipe is a "no brainer". The Boston Cream Pie is not a pie at all, but a classic American cake. Place over a medium heat and cook gently, whisking constantly to avoid lumps forming. Pages Liked by This Page. It's pretty, tasty and very popular.—Clara Honeyager, Mukwonago, Wisconsin, Boston Cream Pie Recipe photo by Taste of Home. Add the eggs one at a time, mixing well after each one. Replace the scooped out sponge onto of the crème pâtissière and decorate with a swirl of chocolate glaze. Gently spoon into two 4-in. Put the egg yolks in a medium-sized bowl and gently beat them together. Melt the chocolate and butter in a heat proof bowl over a pan of simmering water.