Bake 52: Week 3

Boston Cream Cupcakes!

I had been looking forward to these for two weeks and they did not disappoint!  I felt like this was a collaboration of three main stars; The Batter, The Pastry Cream, and The Glaze, that came together for a great production.

See, not pretty, but oh so yummy!

First: The Batter.  Yum!  It was thick and rich and sweet and demanded a few licks.  The recipe called for 1/3 cup for each cupcake, but it also said to not overfill.  1/3 cup looked like it was overfilling, but waste not want not, so I filled it up.  And it overflowed.  Which would have been fine, had I not used a shortcut and only sprayed (liberally though!) the muffin tin instead of the recommended grease and flour technique.  They came out, eventually, but what they lacked in appearance, they made up for in taste!

Second: The Pastry Cream.  Double Yum!  Not just for the taste, which was delicious, but for the aroma when cooking it!  Plus, it gave an element of suspense.  After removing it from the heat I had a small panic attack because all of a sudden it looked curdled and greasy.  I quickly added the butter and vanilla, and poof!  It instantly smoothed to a creamy, take-a-spoonful-of-me texture.  Which my three-year-old did. Again and again.

Don't worry, it was the left-overs.  I'm the only one who gets to double dip:)

Third: The Glaze.  Beautiful with its dark, glossy sheen, seducing the chocolate lover in me to partake.  Which I did and instantly started having second thoughts about it.  More bitter than sweet, I worried that it would corrupt this sweet cupcake.

Look how beautiful, who could resist The Glaze?!

   

The Finale.  Moist, rich cake filled with thick, sweet cream topped with dark chocolate glaze--standing ovation!  All together it was dreamy and not a hint of bitterness.  I even used up 12 Weight Watcher points on this little cupcake because it was that good.  Add a cold glass of milk and you get complete satisfaction!  Thanks, Amanda, for this pick!