Bake cupcakes until light gold about 15 minutes. Boston Cream Pie Cupcakes Method.
Bake for 20-22 minutes until the cupcakes are domed and beginning to turn golden.
Recipe for boston cream pie cupcakes. Line a cupcake pan with paper liners. Divide the batter between the cupcake liners. When I dreamt up these Boston Cream Pie Cupcakes I decided to make cupcakes rather than my usual mini cake in a 6 pan because I wanted swirls of frosting I planned on making the small-batch pastry cream.
Divide batter among muffin cups filling each halfway. Beat on medium speed until stuff peaks form. Let them cool in the muffin tin for a few minutes then turn them out onto a.
Preheat oven to 350 degrees F. Boston Cream Pie Cupcakes are a mini version of the classic with soft fluffy cupcakes vanilla pastry cream filling and a rich decadent chocolate ganache. In a medium sized mixing bowl mix together pudding cream powdered sugar milk and sour cream.
Stir in vanilla eggs and baking powder. I have a little secret to share. Cut each cupcake in half and add a dollop.
In a large mixing bowl cream. Continue alternating between the flour and the buttermilk ending with the last of the flour. Let cool in tins for 10 minutes then transfer to wire racks.
In a large bowl cream butter and sugar until light and fluffy.