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Please fave and comment on the original submission here: http://www.furaffinity.net/view/6215039/
A carnival of cupcakes, so soft, so yummy. These delights come from the kitchens of
chrismukkah
This is for the meme Im doing...but, I didn't JUST do this for my state, I also had a LOT of fun with this :)...And if there's one thing us perv pangolins love...its cream pie :P
* optional
Cupcakes:
1½ cups all purpose gluten free flour blend* (you can use regular, 1 3/4 cups unbleached)
1 1/2 teaspoons baking powder
3/4 teaspoon kosher or fine sea salt
½ cup unsalted butter, at room temperature (1 stick)
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
3/4 cups milk
3 large eggs, at room temperature, separated* (I'll come to this in a moment)
Pastry Cream:
1 1/2 cups heavy cream
3 large egg yolks
1/3 cup granulated sugar
pinch of table salt
4 teaspoons cornstarch
2 tablespoons unsalted butter, cold and cut into two pieces
capful of vanilla extract
1/2 vanilla bean, scraped and the leftover scraped bean to stew in there :P
Chocolate Glaze:
3/4 cup heavy cream
1/4 cup corn syrup* (didnt add in, I thought that would add too much sugar)
8 ounces chocolate chips
1/2 teaspoon vanilla extract* (skipped :P)
1 packet instant coffee*
For the pastry cream: Your whisk is your friend! :P
Bring the cream to a simmer in a medium saucepan over medium heat, stirring occasionally. Add the scraped vanilla bean (plus bean) and then whisk the yolks, sugar, and salt together in a medium bowl. Add the mixture together and whisk the mixture is pale yellow and thick. Once the bean has cooked in there for a good couple of minutes you can take it out and discard it.
When the cream gets to a full simmer, slowly whisk in the yolk mixture. Return the mixture to medium heat, whisk constantly until it gets thick and glossy. Take it off from the heat and then transfer the pastry cream into a small bowl and refrigerate for two hours (or up to 2 days)...and when in doubt you can always give this another couple of whisks if there are any extra lumps.
For the cupcakes:
Preheat the oven to 350 degrees and adjust the rack to the middle of the oven. (It says to also line a standard muffin tin with paper baking cups- this I skipped, and youll see why!- Instead, I sprayed the muffin tins with non-stick cooking spray)
In a large bowl, combine gluten-free flour, baking powder, salt and sugar and if you have a blender, set to low speed. If not, just mix until incorporated.
Add the butter one piece at a time...um...no, I just threw the whole stick in there, nuked it for about 15 - 30 seconds and let the butter get soft...THEN stirred :P Keep stirring this until there are no lumps in this and until the mix is light and fluffy.
Now as for the eggs...I added the yolks and stirred, but then- just to try- I had separated the whites into a smaller bowl- with 1/2 teaspoon cream of tartar, and the bowl good and chilled- FINALLY I GOT THOSE EGG WHITES TO PEAK !!! (Thank you electric mixer :P)
The key is this- and not just the cream of tartar (some chefs find its a big "cheat") BUT, MORE THAN THAT, YOU CANNOT CONTAMINATE THE EGG WHITES WITH -ANYTHING-.
If you even have a DROP of egg yolk in there, you can kiss that meringue good-bye!!! XD
Once that got good and foamy and I saw those lovely white peaks, I gently folded the whites into the batter, bit by bit!
Then once the batter is all good and mixed, fill the muffin cups with the batter until three-quarters full, just make sure you dont overdo it! Then bake in the oven for 20 minutes and when the toothpick comes out clean, theyre done. Let them cool in the tins, there's still more to do!
Because NOW is the time to cook the chocolate...you remember the chocolate right? :P
Just follow what I did with Slutmut's Smore's Cupcakes- The shiny stuff on top is chocolate ganache- a pretty decent attempt on my part and its pretty easy to do- just get a double boiler (in my case, one medium saucepan right on top of the other)- pour in a good half cup of heavy cream- a cup and a half of really good chocolate chips (at least 70% cacao)- let the water boil, then bring down to more of a medium boil, and then with the second boiler on top- pour in the heavy cream and chocolate chips!
Then just let it cool for a bit to thicken :)
NOW....well, now that you have everything ready, now what ?
Im glad you asked!
Take the cupcakes out from the tins...find yourself a paper towel...and then, get yourself a long string of unwaxed, unflavored dental floss.
...You heard me correctly, I said, dental floss.
BECAUSE: All you have to do is lean the cupcake to its side and then gently push the dental floss straight through the middle, (the paper towel takes care of the crumbs) and you will have the cleanest cut you will ever get in a cake!!! (Found out about this trick in another cooking blog :P)
THEN: Its just a matter of layers...
The bottom...
Top with cream filling... (about a tablespoon, tablespoon and 1/2)
The tops you can just dunk in the chocolate mixture, then place on the cream part- and spoon over a bit MORE chocolate!
Oh yeah...you remember that packet of instant coffee? (Just use one cup worth, its more than enough)
Well, this is optional, but for the second batch of cupcakes- I had put the instant coffee into the chocolate mixture, stirred it around...and now I have MOCHA Boston Cream Pie Cupcakes, the end :P
Please fave and comment on the original submission here: http://www.furaffinity.net/view/6215039/
Allergy warning – recipe contains dairy, egg products
A carnival of cupcakes, so soft, so yummy. These delights come from the kitchens of
chrismukkah******************************This is for the meme Im doing...but, I didn't JUST do this for my state, I also had a LOT of fun with this :)...And if there's one thing us perv pangolins love...its cream pie :P
* optional
Cupcakes:
1½ cups all purpose gluten free flour blend* (you can use regular, 1 3/4 cups unbleached)
1 1/2 teaspoons baking powder
3/4 teaspoon kosher or fine sea salt
½ cup unsalted butter, at room temperature (1 stick)
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
3/4 cups milk
3 large eggs, at room temperature, separated* (I'll come to this in a moment)
Pastry Cream:
1 1/2 cups heavy cream
3 large egg yolks
1/3 cup granulated sugar
pinch of table salt
4 teaspoons cornstarch
2 tablespoons unsalted butter, cold and cut into two pieces
capful of vanilla extract
1/2 vanilla bean, scraped and the leftover scraped bean to stew in there :P
Chocolate Glaze:
3/4 cup heavy cream
1/4 cup corn syrup* (didnt add in, I thought that would add too much sugar)
8 ounces chocolate chips
1/2 teaspoon vanilla extract* (skipped :P)
1 packet instant coffee*
For the pastry cream: Your whisk is your friend! :P
Bring the cream to a simmer in a medium saucepan over medium heat, stirring occasionally. Add the scraped vanilla bean (plus bean) and then whisk the yolks, sugar, and salt together in a medium bowl. Add the mixture together and whisk the mixture is pale yellow and thick. Once the bean has cooked in there for a good couple of minutes you can take it out and discard it.
When the cream gets to a full simmer, slowly whisk in the yolk mixture. Return the mixture to medium heat, whisk constantly until it gets thick and glossy. Take it off from the heat and then transfer the pastry cream into a small bowl and refrigerate for two hours (or up to 2 days)...and when in doubt you can always give this another couple of whisks if there are any extra lumps.
For the cupcakes:
Preheat the oven to 350 degrees and adjust the rack to the middle of the oven. (It says to also line a standard muffin tin with paper baking cups- this I skipped, and youll see why!- Instead, I sprayed the muffin tins with non-stick cooking spray)
In a large bowl, combine gluten-free flour, baking powder, salt and sugar and if you have a blender, set to low speed. If not, just mix until incorporated.
Add the butter one piece at a time...um...no, I just threw the whole stick in there, nuked it for about 15 - 30 seconds and let the butter get soft...THEN stirred :P Keep stirring this until there are no lumps in this and until the mix is light and fluffy.
Now as for the eggs...I added the yolks and stirred, but then- just to try- I had separated the whites into a smaller bowl- with 1/2 teaspoon cream of tartar, and the bowl good and chilled- FINALLY I GOT THOSE EGG WHITES TO PEAK !!! (Thank you electric mixer :P)
The key is this- and not just the cream of tartar (some chefs find its a big "cheat") BUT, MORE THAN THAT, YOU CANNOT CONTAMINATE THE EGG WHITES WITH -ANYTHING-.
If you even have a DROP of egg yolk in there, you can kiss that meringue good-bye!!! XD
Once that got good and foamy and I saw those lovely white peaks, I gently folded the whites into the batter, bit by bit!
Then once the batter is all good and mixed, fill the muffin cups with the batter until three-quarters full, just make sure you dont overdo it! Then bake in the oven for 20 minutes and when the toothpick comes out clean, theyre done. Let them cool in the tins, there's still more to do!
Because NOW is the time to cook the chocolate...you remember the chocolate right? :P
Just follow what I did with Slutmut's Smore's Cupcakes- The shiny stuff on top is chocolate ganache- a pretty decent attempt on my part and its pretty easy to do- just get a double boiler (in my case, one medium saucepan right on top of the other)- pour in a good half cup of heavy cream- a cup and a half of really good chocolate chips (at least 70% cacao)- let the water boil, then bring down to more of a medium boil, and then with the second boiler on top- pour in the heavy cream and chocolate chips!
Then just let it cool for a bit to thicken :)
NOW....well, now that you have everything ready, now what ?
Im glad you asked!
Take the cupcakes out from the tins...find yourself a paper towel...and then, get yourself a long string of unwaxed, unflavored dental floss.
...You heard me correctly, I said, dental floss.
BECAUSE: All you have to do is lean the cupcake to its side and then gently push the dental floss straight through the middle, (the paper towel takes care of the crumbs) and you will have the cleanest cut you will ever get in a cake!!! (Found out about this trick in another cooking blog :P)
THEN: Its just a matter of layers...
The bottom...
Top with cream filling... (about a tablespoon, tablespoon and 1/2)
The tops you can just dunk in the chocolate mixture, then place on the cream part- and spoon over a bit MORE chocolate!
Oh yeah...you remember that packet of instant coffee? (Just use one cup worth, its more than enough)
Well, this is optional, but for the second batch of cupcakes- I had put the instant coffee into the chocolate mixture, stirred it around...and now I have MOCHA Boston Cream Pie Cupcakes, the end :P
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/6215039/
Allergy warning – recipe contains dairy, egg products
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 960px
File Size 275.3 kB
Comments