Boston Cream Cupcakes

I made these to celebrate a trip to the Boston office for work! Many steps, but very tasty.

A bit jerry-rigged from Martha's pretty, grown-up version.

Ingredients

--Cupcakes--
1.5 cups GF all-purpose flour
1.5 teaspoons baking powder
2 tsp guar gum
1/2 cup skim milk
3 ounces (6 tablespoons) unsalted butter, softened
3 large eggs
1 cup sugar
1 teaspoon vanilla extract

--Cream Filling--

2 large egg yolks
1/4 cup sugar
2 tsp guar gum
1 cup heavy cream
1/2 teaspoon vanilla extract

--Chocolate Glaze--
2/3 cup heavy cream
6 ounces semisweet chocolate chips

Instructions

1.  Preheat to 350 and line muffin tins. Whisk flour, baking powder, and guar gum in a bowl, then set aside.

2. Warm milk and butter in a medium saucepan over low heat.

3. In your mixer, beat eggs and sugar on high until thick and pale.

Add dry ingredients.

4. Bring milk and butter to a boil.

With the mixer set to low, add milk and beat until smooth. Add vanilla.

5. Fill muffin tins half-way and bake until golden (15 minutes). Let cool.



6. Time for the cream! Mix sugar and guar gum in a medium saucepan over medium heat, then pour cream in slowly. Stir until mixture begins to bubble and thicken-- about 5 minutes.

7. Add yolks, whisk until smooth. Cook mixture another 2 to 4 minutes until thick, stirring often. Add vanilla.

8. Pass cream through a sieve into a bowl, helping along with a spoon. Refrigerate until cold for at least an hour, with plastic wrap pressed directly onto the surface.

9. When cream is cold, you can either cut the cupcakes in half and tablespoon cream into the middle like a sandwich or you can inject it with a piping gun like I did. Make sure you get a lot in.

10. Melt chocolate and cream in microwaved bowl and stir to mix. Pour 1 tablespoon over each cupcake. Tadaa!

Refrigerate, and serve.


- Jezebel