I was doing a craft night with some members of our PTA for teacher appreciation week and I wanted to make a treat to get us through the crafts and I came upon this recipe for Boston Cream Cupcakes.  It looked fabulous and as my favourite donut is Boston Cream I thought it would be perfect.

I didn’t have time to do a proper pastry cream so I used Bird’s Custard.  It is one of my major guilty pleasures.  🙂

I made the cupcakes the day before in the interest of time, what with organizing the kids, work, and everything else!  To begin pre-heat the oven to 350F/176C.  In a small bowl measure out 8 3/4oz (very specific!) of flour and 7 oz of sugar.

Place in the mixer bowl and add 1 1/2 tsp baking powder and 3/4 tsp salt.  Mix it well.  Next take 12 tablespoons of butter and slice it up.  Add a piece at a time to the flour while mixing until well blended.

Add 3 eggs and blend well.  Lastly add 3/4 cup milk ( I used 2%) and 1 1/2 tsp vanilla extract.  Again blend well.

Spoon into the cupcake cups.  Bake for about 18-20 minutes until the toothpick comes out clean.

Once they are cooled or it’s the next day it is time to add the custard.  I did the custard on the thick side for this.  To make the well cut out a cone then cut off the top half of the cone so you have plenty of space for the custard.  Fill the wells.

Place the tops back on and prepare the chocolate glaze.  This was very easy to make.  All you need is a bowl or pyrex measuring pitcher and a microwave.  Take 80z of chocolate of your choice, 2/3 cup heavy cream, 1/4 cup light corn syrup, and 1/2 tsp vanilla extract.  Heat until melted and the consistency you would like.  I found doing a couple of coats worked well.  Just drizzle over.  It’s a bit messy!

These were delicious!  Sticky and messy but lovely.  🙂