Boston Cream Cupcakes

Boston Cream Cupcakes

 Ingredients:

Per cup:

– 1 2/3 cups all-purpose flour

– 1 cup refined sugar

– 1/4 teaspoon baking powder

– 1 teaspoon baking powder

– 3/4 water cup unsalted butter salt egg yolk

– 3 tablespoons powdered sugar

– 1 tablespoon cornstarch

– 1 teaspoon pure vanilla extract

For the chocolate ganache:

– 1/2 cup heavy

– 150 grams chocolate chips, chopped (smooth) for a ganache)

Boston Cream Cupcakes

Directions:

Bowl: Preheat your oven to 175°C (350°F). Mix flour, sugar, baking powder and baking soda in a large

bowl. Add butter, egg whites, vanilla pod, cream, and milk; Whisk until smooth. Fill the containers 2/3

full and bake for 18-20 minutes. Cold.

Heavy Duty Cooking Oil: Heat heavy oil until it begins to sizzle. Add egg yolk, sugar and corn.

Gradually add the hot oil to the egg mixture and then return it to the heat. Stir until thickened,

remove from heat, add vanilla, cover and let cool.

Chocolate Ganache: Heat heavy oil and pour in chopped chocolate. Let it sit and rise until it is smooth.

Half Ganache: After the cups have cooled, remove half from the middle. Pour a spoonful of ganache

into each hole and let cool.

Assembly: Fill cups with cold whipped cream over ganache. Brush each glass with the remaining

ganache. Let’s set it up.

Preparation time:

30 minutes Cooking time: 20 minutes Total time: 50 minutes + cooling time.

Kcal: 320 kcal per glass Serving: 12 glasses

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