I am sure you will enjoy these gems anyway you decide to prepare from totally scratch made or semi homemade, they are irresistible!
(seriously if you are not a baker no problem use a white cake mix and add the whole eggs not just whites and mix and cook to package instructions)
Homemade Cake Batter
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup half and half, heavy cream or evaporated milk
6 tablespoons butter softened
4 medium or 3 large eggs
1 cup sugar plus 1 teaspoon
1 1/2 teaspoons pure vanilla extract
1 can chocolate frosting or homemade chocolate ganache see recipe below
1 recipe Italian pastry vanilla custard filling recipe below or make a box of regular cooked or instant pudding.
*See below for filling and topping
Preheat oven to 350 degrees.
Mix together flour, baking powder, and salt in a small bowl. Warm milk and butter on the stove till boiling on low or I did it in the microwave for 1 1/2 minutes. With electric mixer, beat eggs and sugar on high speed until thick and pale, about 5 minutes. Beat in all the rest of the dry ingredients.
Bring milk and butter to a boil. Add milk mixture to batter using a low speed on the mixer, beat until smooth. Add vanilla. Divide batter among muffin cups, spray generously each tin, then filling each halfway. Bake cupcakes until golden in color about 15 minutes. Let cool in tins a few minutes. Let cool.
Using a serrated knife, cut each in half horizontally, face top flat side up. Fill each cupcake with 1 tablespoon cream filling on each cupcake bottom. Sandwich with top. Spoon glaze over each, you can serve or refrigerate until ready for serving these. Store in the refrigerator covered. You can freeze cupcakes and assemble later as well.
Recipes from the original recipes for * Boston Cream Pie
Click below for recipes:
* Italian Pastry Cream Vanilla Filling
* Chocolate Ganache Topping
+claudia lamascolo Author