Sunday, February 26, 2017

BOSTON CREAM CUPCAKES



  • 1 (3.4 oz) box Vanilla instant pudding
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/4 cup milk
  • 1/2 cup sour cream
  • (NOTE: this pudding mixture tastes like pastry cream..it can be used as a filling for a fruit tart or other pastry calling for cream filling such as cream puffs.)


How to Make It

  • Make cupcakes/cake according to directions on box. Use your favorite yellow cake, ours is Duncan Hines. Let cool.
  • Mix together pudding, cream, powdered sugar, milk, and sour cream. Beat on medium speed until stuff peaks form. For cupcakes, cut each cupcake in half and add a dollop of filling. Put top back on cupcake and frost with ganache. I am making it as a whole cake, so the entire filling is going over one layer and the second layer of cake will be covered in the ganache
  • Ganache:

  • 1 cup heavy whipping cream
  • 12 oz semi-sweet chocolate chips
  • Heat cream in sauce pan until it comes to a boil. Remove from heat, pour over chocolate in a mixing bowl. Stir to mix together. Let cool slightly.
  • Keep in refrigerator until ready to serve.
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