Boston Cream Cupcakes.

 

Oh my god these cupcakes are delicious! And the chocolate frosting is sooo good. I found this gorgeous recipe in my Hummingbird Bakery Cake Days cookbook which, is fast becoming my favourite recipe book ever! I decided to make them on Friday and I'm sharing the recipe now because they were just so yummy.

 

Sponge, custard and chocolate frosting; it's an incredible combination. With the addition of the milk the sponge is lovely, soft and moist and the custard adds a nice creamy texture and subtle flavour which, perfectly compliments the rest of the cupcake. If you try it on it's own it sort of tastes like the custard in egg custard tarts. The chocolate frosting is so rich and luxurious as well so all in all this is a pretty great cupcake. I'd love to go to the Hummingbird Bakery.

 

 

Recipe - makes 12-16 cupcakes

 

For the Sponge

 

80g (3oz) unsalted butter, softened

280g (10oz) caster sugar

240g (8 1/2oz) plain flour

1 tbsp. baking powder

1/4 tsp. salt

240ml (8 1/2 fl oz) whole milk

2 large eggs

1 tsp. vanilla essence

 

For the Custard Filling

 

250ml (9 fl oz) whole milk

1/2 tsp. vanilla essence

2 large egg yolks

50g (1 3/4 oz) caster sugar

1 tbsp. plain flour

1 tbsp. cornflour

 

For the Chocolate Frosting

 

400g (14oz) icing sugar

100g (3 1/2oz) cocoa powder

160g (5 1/2oz) unsalted butter, softened

80ml (3fl oz) whole milk

finely grated dark chocolate, to decorate

 

Method

 

1. Preheat the oven to 190C, Gas mark 5, and line a muffin tin with muffin cases.

 

2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, mix the butter, sugar, flour, baking powder and salt on a low speed until the mixture resembles fine breadcrumbs.

 

3. Place the remaining ingredients in a jug and whisk by hand, then pour three-quarters of this mixture into the dry ingredients and mix on a low speed to combine. Increase the speed to medium and keep mixing until smooth and thick, scraping the sides of the bowl occasionally. Add the remaining milk mixture and beat until combined and smooth.

 

4. Spoon the batter into the paper cases, filling them by two-thirds. Any remaining batter can be spooned into more cases in another tin. Bake in the oven for 18-20 minutes or until well risen and springy to touch, then leave to cool completely.

 

5. While the cupcakes are cooling, make the filling. Pour the milk and vanilla essence into a saucepan and bring to the boil. Meanwhile, whisk the remaining ingredients together by hand in a bowl until smooth and well combined.

 

6. Once the milk is boiling, remove from the heat and pour 4-5 tbsps. into the egg-yolk mixture to loosen, then return this mixture to the pan of hot milk, stirring to incorporate.

 

7. Return the pan to the heat and bring to he boil, whisking constantly to prevent lumps. Boil for at least 1 minute to ensure the flour is properly cooked. Once thickened, tip the custard into a bowl and cover with cling film to prevent a skin forming, then leave to cool completely for 30-40 minutes.

 

8. To make the frosting, use the electric whisk or freestanding mixer with paddle attachment to slowly beat together the icing sugar, cocoa powder and butter until sandy in texture. Gradually pour in the milk, then increase the speed to high and whisk until soft and fluffy.

 

9. Using a sharp knife or apple corer, make a hole in the centre of each cupcake about 2cm in diameter and 3cm deep, reserving the scooped-out pieces of sponge. Pipe or spoon the custard into the hole in each cupcake, then replace the sponge lid, trimming it if necessary to ensure the top is fairly level. Divide the chocolate frosting between the cupcakes, smooth the tops with a palette knife and add a swirl. (That is the hummingbird bakery way, I piped a swirl using a large round piping nozzle instead. This icing is great for piping; soft enough to pipe but, thick and stiff enough to hold it's shape.) Sprinkle with grated chocolate to decorate.

 

 

Enjoy!

 

Thankyou for reading!

Love Courts x