Didn’t you just love the cupcake show Martha did on Wednesday this week? OMG, cupcakes are so cute and so good. I have been to Magnolia (the famous cupcake shop in NYC Martha mentioned) and I have to be honest – I thought their cupcakes were kind of dry. They did not wow me at all.
I loved the parchment paper wrapper idea that one of the chefs showed. So cute!
In addition to bringing on two NYC cupcake chefs, Martha made Boston Cream Pie Cupcakes, which is in the February issue of Martha Stewart Living (pp. 149-150). I imagine this is also in the soon to be released cupcake book.
We were having a dinner guest last night, so I decided to give these cupcakes a shot. Prepare yourself my friends – this is another one of Martha’s all day recipes.
Things started off well enough with the batter for the cupcakes. You essentially beat the cr** out of the eggs until they are light and poufy. No problem. Martha said to fill the cupcake tins only half full. I would ignore this advice next time – I felt my cupcakes were too short.
Next I baked the cupcakes. They needed a little less time than the recipe
says. They turned out nicely – soft and spongy. They were easy to cut in half.
Next, I moved on to the vanilla cream, which is the pudding-type filling for the cupcakes. I followed the instructions on this to the letter. I cooked it and refrigerated it, and when I took it out, I had a bowl of runny glop. It was far too thin – and it was somehow thinner than it was when I first stuck it in the fridge. I was in a total panic, because I
needed to get these assembled in time for dinner. I dumped it back in a pot and heated it up again, but it did not thicken. Finally I added some more cornstarch and it immediately came together. I refrigerated it again and when it came out, it was too thick! Aaaahhh!!! Now, in the rational light of day, I think I should have probably just whisked in a little milk to thin it, but I didn’t think of that. I used it as it was and actually, you really couldn’t tell when you ate the cupcake that it was too thick (and it had the added effect of not running out the sides at all). If you make this recipe, I would recommend doubling the amount of cream. I didn’t have enough to fill all the cupcakes (I ended up with 24 cupcakes).
The final step is to melt some chocolate with cream and corn syrup to make the ganache glaze. This was easy. It melted nicely and I spooned it over the cupcakes. It did need a little help to drip down the edges, but once I got it to run, it looked great.
These tasted great. We ate them with a fork, but you could definitely just pick them up like a regular cupcake. This is a fun twist on cupcakes, which sometimes can be sort of boring, no matter how pretty they are.
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