Boston Cream Cupcakes //

Oooh these were nice! My first attempt at a filled cupcake AND I got to try out my new icing nozzle!  I absolutely love piping – before I started my baking class I’d never piped anything and I found it really difficult, but now I’ve got the knack I really enjoy it! I made my Mum a special Mothers Day cake (update on that later in the week!) and I made it mostly so I could practice my piping, haha.

Thrift Shop Goodies

I’ve continued my attempt for a quiet March and haven’t been making too many mad plans, though I am in early stages of planning a trip to Edinburgh over summer. It’s my birthday next week so Neil and I are going to Whitby for a few days and staying at a wonderful hotel called La Rosa which I’ve stayed at before (I’m sure I’ll write all about it, it’s wonderful!)

Captain Big-Eyes
Bostom Cream Cupcakes

The recipe for the cupcakes is another classic adapted from the Hummingbird Bakery: Cake Days book. I was so pleased with them, these are the first really professional looking cakes I feel I’ve made – it was a lovely sponge, and I was thrilled with my icing skills!

Sponge:
80g softened unsalted butter
280g caster sugar
240g plain flour
1 tbsp baking powder
1/4 tsp salt
240ml whole milk
2 large eggs
1 tsp vanilla essence
Filling:
250ml whole milk
1/2 tsp vanilla essence
2 large egg yolks
50g caster sugar
1 tbsp plain flour
1 tbsp cornflour
Method:
1. Preheat oven to 190c and line your cake tin with cases.
2. Mix the butter, sugar, flour, baking powder and salt until combined and it looks like fine breadcrumbs.
3. Whisk remaining ingredients together in a jug, then pour 3/4 of the mixture in with the dry ingredients. Mix until combined, then add the remaining liquid mix and combine until smooth.
4. Fill cases 3/4 full then bake for 20 minutes, or until sponge is golden and springy to the touch. Remove from the oven and leave to cool completely.
5. To make the filling, pour the milk and vanilla essence into a saucepan and heat. Whisk together all the other ingredients until smooth.
6. Once milk mixture is boiling, remove from the heat and add 4 – 5 tablespoons of it to the egg mixture. Put the egg mixture into another, clean pan, then return to the boil.
7. Bring egg mixture to the boil and whisk constantly to prevent lumps forming. Once thickened, remove from the heat, pour into another clean bowl, cover with clingfilm to prevent a skin forming and leave to one side to cool.
8. When cakes and custard are cool, use a sharp knife to make a good sized hole in the centre of each cake (keep the little cut out bits, you’ll need them!) and spoon the custard into the hole, popping the lid back in once you’re done. It doesn’t matter if it’s a bit messy, as you’ll be icing over the top of this!
Frosting:
400g icing sugar
100g cocoa powder, sieved
160g unsalted butter, softened
80ml whole milk
9. To make the frosting, combine icing sugar, cocoa and butter until sandy. Slowly pour in the milk, mixing the whole time, until you have a lovely thick frosting. Using a piping bag or palette knife, spread thickly onto the tops of your cupcakes. You could also decorate with finely grated chocolate sprinkled on top! 🙂

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