WORTH IT!
So here’s a recipe that’s going to keep you pretty busy. It’s a little time-consuming but the end result is so worth it. Of course, you can cheat a little, if you wish. The cake part of the cupcake is a sponge cake. You can use a mix to save time if you wish. I went the long route just to see how it would turn out but if you want to make a Boston cream-style cupcake like this and you want to cut down on time, nothing wrong with a mix.
The filling though…do not skip making that yourself. That’s important. It’s easy though make sure you follow the directions carefully about covering the filling directly when you’re chilling it. Otherwise you’ll get a layer of skin on it and you’ll have to scoop that off. Don’t precious time or precious filling! When the cupcakes cool, you’ll put the filling in a pastry bag and pump it in. It’s fun but tricky. Be gentle for the best results.
Once they’re all full, make the ganache. Then you’ll carefully dip the tops of your cupcakes in that lovely chocolate ganache for the finishing touch of perfection. Yum!
I found this scrumptious recipe on The Gracious Wife blog. Click the link below to see the blog and the full recipe for these Boston Cream Pie Cupcakes.
CLICK HERE FOR RECIPE
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