Last weekend I attended a family barbecue and volunteered to bring a dessert. Because one of the guests of honor is fond of Boston Cream Pie, that’s what I thought I would make. Until I got the idea to make Boston Cream Pie Cupcakes.
I started by making two dozen yellow cake cupcakes. You could make these from scratch or use a mix. A recipe for a regular two-layer cake will make 2 dozen small cupcakes. I used, for the first time, silicone baking cups, and they worked beautifully: I did not have to grease them and the cupcakes fell right out of them after cooling for 10 minutes. And they washed up very easily: I let them soak in a sink full of warm soapy water for a few minutes, after which they needed only minimal scrubbing to remove a stray crumb here or there.
I did not use cupcake papers because the next step was (after letting the cupcakes cool completely) to split each cupcake in half to make a tiny layer cake:
Next, I made a batch of vanilla pastry cream.
I spread the pastry cream on the bottom half of each cupcake and put the tops back on:
Next, I topped each cupcake with a simple chocolate glaze.
To make transporting the cupcakes to the barbecue easier, I purcvhased cardboard cupcake boxes.
These boxes are nice because they have a form inserted in them to hold the cupcakes in place.
Because the cupcakes contain pastry cream, I stored them in the refrigerator until it was time to take them to the barbecue. They were a big hit and the boxes came in handy again for people to take home the extra cupcakes!
Here is my brother’s big Maine Coon cat, Perry Mason, wondering why he can’t have a cupcake:
“Aren’t those for me?”
In other news, I finished my Camp Loopy project.
I plan to write up the pattern and post it as a freebie — stay tuned.
Lucy is busy contemplating life and cupcakes.