Boston Cream Cupcakes

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.

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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.


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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.

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

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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.

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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!

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These were delicious!  Sticky and messy but lovely.  🙂




11 thoughts on “Boston Cream Cupcakes

  1. I’ve never eaten Boston Cream Pie. Can you believe it? But these look so delicious! Like a long john donut. The hubs loves those. Will have to try these.

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