Boston Cream Pie Cupcakes

Hi all! I hope you all had a lovely Thanksgiving weekend. I’m back today with a cupcake for you. {Insert happy dance :D} See, I have a thing for cupcakes, especially creating special flavors for special people.

A few weeks ago, one of Isaac’s teachers wanted cupcakes for her sister’s birthday. My first question is always, “What is her favorite flavor combination?” Her answer was that her sister wanted a vanilla cupcake with a light filling and chocolate frosting. Boston Cream Pie immediately came to mind. The cupcake base for these is a dense, lightly citrus flavored sponge cake. The pastry cream filling is easy to make and oh, so worth the effort. I may or may not have eaten several spoonfuls, but don’t tell anyone. I generally love to use dark chocolate when making frostings, but this cupcake begged for something not quite as heavy. So I decided to try milk chocolate, and this did not disappoint! Enjoy.

This particular sponge cake recipe did very well at my altitude of 6,000′. The tops of the cupcakes were rather flat, although they did rise a good amount. I have not tested this recipe as an actual cake, but I think it would do well if you need a dense cake. I note in the recipe that I did not use lemon juice, as the original recipe states. I rarely have lemons in my house, unless I’ve planned ahead to make something using lemons. What I do use is Princess Cake Flavor, and boy does it add a little something extra! I also use it in my sugar cookies. Perfection…

The pastry cream can be used for all sorts of applications: elcairs, Boston Cream Pie, cream puffs…eating with a spoon

You can use any type of chocolate you see fit for the frosting. Note that because it contains melted chocolate, it will harden a tad once refrigerated.

Chenell - December 23, 2012 - 8:33 pm

Hi,

Thanks for this recipe. I used it for a cake. I am also at high altitude. I used a 9″ round pan and only did 2 layers. The cake took almost an hour to bake and I only needed about half of the frosting and 2/3rds of the custard. It was my first time doing a cake and custard from scratch and I am very pleased at how it came out. :-)

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