Friday, July 5, 2013

Boston Cream Pie Minis

Boston Cream Pie Minis

1 box golden vanilla cake mix, prepared as directed but not baked
1/2 cup (2 3/4 ounces) pastry cream filling mix
1 cup (8 ounces) cold milk
1/2 teaspoon vanilla extract
3 tablespoons (1 1/2 ounces) heavy cream
1/2 cup (3 ounces) semisweet chocolate chunks or chips
Preheat the oven to 350°F. Lightly grease the cups of a mini fluted cake pan.
TO MAKE THE CAKES: Pour half the cake batter into the cups of the pan, filling them about 3/4 full. Bake the cakes for 25 to 30 minutes, until a cake tester inserted into the center of one comes out clean. Let the cakes cool for 10 minutes in the pan, then turn them out on a rack to cool completely, at least 2 hours.
Repeat the process with the remaining batter to make six more cakes.
TO MAKE THE FILLING: Combine the Pastry Cream Filling with the cold milk. Stir until blended, then beat for 2 to 3 minutes, until thick. Stir in the vanilla.
TO MAKE THE TOPPING: Combine the cream and chocolate in a heat-proof bowl and heat, over a pan of simmering water or in a microwave, stirring occasionally, until the chocolate has melted.
TO ASSEMBLE THE CAKES: Cut each of the individual cakes in half horizontally. Spread a tablespoon of filling over the cut side of the base of the cake, then layer with the top portion. Evenly drizzle the chocolate topping over each cake.
Serve immediately, or chill until ready to serve.
Yield: 12 mini cakes
You can also make these cakes in a standard muffin/cupcake pan; unless you have two pans, you'll need to bake in batches. Lightly grease the cups and fill 2/3 full with batter. Bake the cupcakes for 22 to 26 minutes. Cool in the pans for 10 minutes, turn them the cupcakes out and cool completely. Repeat with the remaining batter. Cut the cupcakes in half horizontally, and spread a scant 2 teaspoons pastry cream filling onto the base of the cake. Place the top half onto the cream and drizzle with the chocolate topping.

Yield: 24 cupcakes

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