Bake for 20-22 minutes until the cupcakes are domed and beginning to turn golden. When I dreamt up these Boston Cream Pie Cupcakes I decided to make cupcakes rather than my usual mini cake in a 6 pan because I wanted swirls of frosting I planned on making the small-batch pastry cream.
Boston Cream Pie Cupcakes are a mini version of the classic with soft fluffy cupcakes vanilla pastry cream filling and a rich decadent chocolate ganache.
Recipe for boston cream pie cupcakes. Divide the batter between the cupcake liners. Let them cool in the muffin tin for a few minutes then turn them out onto a. Stir in vanilla eggs and baking powder.
Continue alternating between the flour and the buttermilk ending with the last of the flour. Cut each cupcake in half and add a dollop. Boston Cream Pie Cupcakes Method.
I have a little secret to share. In a large mixing bowl cream. Beat on medium speed until stuff peaks form.
Bake cupcakes until light gold about 15 minutes. Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
In a medium sized mixing bowl mix together pudding cream powdered sugar milk and sour cream. Let cool in tins for 10 minutes then transfer to wire racks. Divide batter among muffin cups filling each halfway.
In a large bowl cream butter and sugar until light and fluffy.