Try this Boston Cream Pie Cupcakes recipe, or contribute your own.
Suggest a better description1. Preheat oven to 350°F. Brush standard muffin tins with butter; dust with flour, tapping out excess. Whisk together flour, baking powder, an
salt. Combine milk and butter in a saucepan; set over very low heat.
2. With an electric mixer on high speed, whisk eggs and sugar until fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted, about 5 minutes. Reduce speed to medium. Gradually add four mixture, whisking until just incorporated.
3. Bring milk and butter just to a boil. With mixer on low speed, add hot-milk mixture to batter in a slow, steady stream; mix until smooth (do not overmix). Beat in vanilla.
4. Divide batter evenly among prepared cups, filling each halfway. Bake, rotating tins halfway through, until cupcakes are golden and a cake tester inserted in centers comes out clean, about 1 5 minutes. Transfer tins to wire racks to cool 10 minutes. Run a small offset spatula or knife around the edges to loosen; turn out cupcakes onto racks and let cool completely
Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
5. To finish, use a serrated knife (and a gentle sawing motion) to split cupcakes in half horizontally. Spread about I tablespoon pastry cream on the bottom half of each cupcake. Replace top halves. Spoon about 1 table-spoon glaze over each cupcake: Refrigerate 30 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (843g) | ||
Recipe Makes: 1 | ||
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Calories: 1765 | ||
Calories from Fat: 916 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 101.8g | 136 % | |
Saturated Fat 54g | 270 % | |
Monounsaturated Fat 29.8g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 1457.1mg | 448 % | |
Sodium 58751.1mg | 2026 % | |
Potassium 857.7mg | 23 % | |
Total Carbohydrate 147.9g | 44 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 142.9g | ||
Protein 61.1g | 87 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1765
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