Boston Cream Cupcakes
Total TimePrep: 25 min. Bake: 15 min. + cooling
Very disappointed, pudding was absorbed into cupcake, couldn't taste it. Too much work for only 6 cupcakes, if they came out good I would have tried to double the recipe next time but will not be making this again.
I made these using a gluten free all purpose flour and for gluten free cupcakes these were delicious! Do not be afraid to use a lot of pudding. I used a corer and I still could have used more pudding. My cakes did not soak up the pudding as other reviewers have stated. I made sure my cake was completely cooled before adding the pudding. I believe this helps that issue or it could just be that my cakes are a little denser than cupcakes made with gluten. Either way, these were a hit and I will be making them again!
Everyone thought these were delicious. Unfortunately, the cake soaked up all the puddling, so people actually thought I'd left it out. Next time I'll assemble right before serving.
They are great recipes!
I want more yield than 6. Hope it's okay to double the recipe next time.
the vanilla pudding was absorbed too much, they were good if you like boston creme donuts though - USE ALOT OF PUDDING IN EACH
I MADE THESE AND THEY WERE SO GOOD!I love boston cream pie. Thanks for another good tasting cup cake!
I also substituted 3 tbsp. of butter for the shortening and these cupcakes are by no means bland! As far as filling them, I tested the recipe first using the frosting tip method and found that you just didn't get enough filling into the cupcake. I ended purchasing a cupcake corer (made by Cuisipro) and it worked a lot better and got just the right amount of filling into the cake. As far as the ganache goes, it was really important to get the heavy cream hot enough to melt the chocolate chips. If it is hot enough, the sugar will break down and it will be smooth. Great recipe!
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