Boston Cream Pie cupcakes with chocolate roses

Boston Cream Pie Cupcakes

Cupcakes
1 7/8 cups all purpose flour (a little under 2 cups)
3 tsp baking powder
1/4 tsp salt
8 tbsp unsalted butter, softened
1 cup (scant) granulated sugar
3 large eggs, room temperature
1 1/2 tsp vanilla extract
3/4 cup buttermilk
1/3 cup sour cream 

1. Heat oven to 155 degrees C fan-forced. Line muffin tray with patty pans.

2. In a medium bowl, sift together flour, baking powder and salt.

3. In a large bowl beat together butter and sugar until creamy (med speed) - about 2-3 minutes. 

4. Beat in eggs and vanilla until well combined - about 2 minutes. Beat in buttermilk and sour cream until combined -about 1 minute. 

5. Reduce mixer speed to low and gradually beat in flour mixture until just combined. 

6. Divide into patty pans and bake for about 18-20 minutes or until skewer comes out clean. Cool in trays for 5 minutes then transfer to a wire rack. Once cool cut out a cone from each with a sharp knife and cut the tips off the cones so you are left with a disk/cupcake lid.

 

Pastry Cream
1 1/2 cups heavy cream (360g)
3 large egg yolks
1/3 cup granulated sugar
pinch of table salt
4 tsp conrnstarch
2 tbsp unsalted butter, cold & cut into 2 pieces
1 1/2 tsp vanilla extract

Method

1. Bring the cream to a simmer in a medium saucepan over medium heat, stirring occasionally.

2. Meanwhile, whisk the yolks, sugar, and salt together in a medium bowl. Add the cornstarch and whisk the mixture is pale yellow and thick.

3. When the cream reaches a full simmer, slowly whisk it into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy (this will take a few minutes).

4. Off the heat, whisk in the butter and vanilla until butter is melted and incorporated.

5. Transfer the pastry cream to a small bowl and refrigerate, with plastic wrap pressed flush against its surface, until cold and set, at least 2 hours or up to 2 days. Fill tops of cupcakes with cool thick cream and top with cupcake lid.

Chocolate Glaze
3/4 cup heavy cream (180g)
1/4 cup light corn syrup 

8 ounces bittersweet chocolate chips (227g)
1/2 tsp vanilla extract

Method
1. Cook the cream, corn syrup, chocolate, and vanilla in a small saucepan over medium heat, stirring constantly until smooth.  

2. Set aside and allow to thicken for 30 minutes then spoon onto tops of cupcakes.

Chocolate flowers

227g dark chocolate

4 tbsp light corn syrup

Method

1. Melt chocolate over a double boiler. 

2. Remove from heat and stir in the corn syrup. Stir until the mixture comes together and pulls away from the sides of the bowl (see pic below)

3. Mould into a 6mm thick disc and cover with plastic wrap and refrigerate for a couple hours (up to several weeks). 

4. Remove from fridge and knead until pliable. Pull off small amounts of the 'dough'. Make a cone base then flatten pieces between sheets of baking paper and attach around the cone for petals. Wearing plastic gloves and using a toothpick may help. This site has useful tips and photos.

Caramel Cupcakes

Caramel Cupcakes

Cupcake ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
8 tbsp of unsalted butter, at room temperature
1 cup plus 2 tablespoons packed brown sugar
2 large eggs, at room temperature
1/2 tsp of vanilla extract
1/2 cup plus 2 tablespoons buttermilk

Method
1. Preheat oven to 160 degrees C. Line at least 15 muffin tins with papers.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3. In a large bowl use a stand mixer or electric beaters to cream the butter and brown sugar on medium-high speed until pale fluffy (about 3-5 minutes.) 

4. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla extract. Mix and scrape down sides of bowl as needed. 

5. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.

6. Divide batter evenly among lined cups, filling each about halfway full. Bake for about 20- 25 minutes (the tops should spring back from a gentle touch.) When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
 

Caramel Buttercream Frosting ingredients
1/4 cup granulated sugar
2 tbsp water
1/4 cup heavy cream
1 tsp vanilla extract
8 tbsp of salted butter, at room temperature
8 tbsp of unsalted butter, at room temperature
1/2 tsp sea salt
1 1/2 cups powdered sugar

Method
1. In a saucepan, stir together granulated sugar and water. Bring to a boil over medium high heat. Cook without stirring until mixture turns a deep amber color (if you notice that one area of the sugar is cooking faster than the rest, gently swirl the pan by using the handle.) 

2. Remove from heat and slowly add in cream and vanilla, stirring until very smooth. Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.

3. In a mixer or with electric beaters, beat butters and salt together until lightened and fluffy. 

4. Reduce speed to low and add powdered sugar. Mix until thoroughly combined.

5. Scrape down the side of the bowl and add the caramel. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your icing to be runny. If this happens refrigerate for 15-20 minutes.

Candied Caramel Decoration ingredients 

1 1/4 cups granulated sugar
1/4 tsp sea salt
3/4 cup water

Method
1. Lay out a large piece of parchment on your work surface and spray with cooking oil (such as canola). Fill a large tub (or your sink) partially full of ice water.

2. Put sugar, salt and cold water in a heavy pan and swirl over low heat until sugar dissolves. Increase heat (med-high) and bring syrup to a boil. Lower heat slightly (med) and swirl the pan once or twice so the syrup colors evenly; do not stir. 

3. When caramel is a deep amber color, plunge the base of pan into iced water for about 2 seconds to stop further cooking.

4. Dip a spoon in the caramel and let it fall onto the parchment paper in a drizzle. Move the spoon in a circular motion as the syrup falls from the spoon. Repeat 15 times. When caramel has hardened (it will still be sticky) sprinkle over large-crystal sugar. Remove from paper and adorn cupcakes.