Boston Baked

Mini Boston Cream Pies

Boston Cream Pie has a special place in my heart. Since I was born I have spent time each summer at my grandparent's home on Long Beach Island, NJ. Every morning my grandparents would return from their bike ride with doughnuts and during my vacations there I probably ate a Boston Cream doughnut every day. I still love them but now I try to keep my doughnut consumption to a minimum. Although it’s no Jersey doughnut these mini Boston Cream Pies certainly do the trick!

Fun fact, Boston Cream Pie is the official dessert of Massachusetts.

Ingredients:

Yellow Sponge Cake*:

·      1 cup plus 2 tablespoons sifted cake flour

·      2/3 cup sugar

·      1 1/2 teaspoons baking powder

·      1/4 teaspoon salt

·      1/2 cup milk

·      1/4 cup cooking oil

·      2 egg yolks

·      1 teaspoon vanilla

·      2 egg whites

·      1/4 teaspoon cream of tartar

*You can also use Duncan Hines Yellow Cake Mix

Chocolate Glaze:

·      1 cup heavy cream

·      ¼ cup light corn syrup

·      8 ounces unsweetened chocolate, chopped into small pieces

·      1 cup sugar

Cream Filling:

·      1 package JELLO Instant Vanilla Pudding

·      2 cups cold milk

Preparation:

1.     Preheat oven to 350 degrees F. Fill muffin tins with liners (you can also do this as a cake in which case grease two 9-inch cake pans).

2.     Cupcakes: Combine the flours, baking powder and salt in a medium bowl. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside.

3.     In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into muffin tins or a 9-inch greased cake pan.

4.     Bake for 20 to 25 minutes or until the top springs back when lightly touched. Let cupcakes cool before removing them from the pan. Place on wire rack until completely cooled. 

5.   Cream Filling: While cupcakes are baking make the cream filling. Combine 2 cups of cold milk and contents of pudding package. Whisk for 5 minutes or until pudding is thick. Place in refrigerator until ready to use.

6.     Chocolate Glaze: For the glaze combine cream and corn syrup in a small saucepan and heat on low. Remove from heat once mixture starts to steam and add in the chocolate and sugar. Place a dishtowel over the saucepan (make sure your stove is off!) and let chocolate melt, about 8 minutes. If chocolate has not melted place back on the stove on simmer. Add in the vanilla and stir to combine. Let mixture cool, about 20 minutes (you can put it in the fridge if you’re impatient like me).