Thursday, September 1, 2011
Club: Baked - Boston Cream Pie (Cup)cakes
It's time for our next installment of Club: Baked! This time Brooke from Brooke's Bountiful Kitchen has selected Baked's Boston Cream Pie Cake. And like the last Club: Baked round, I decided to turn the cake into cupcakes.
My previous experience with Boston Cream Pies was only of the frozen variety. Did anyone else ever have the frozen (I believe Sara Lee) Boston Cream Pies that your Mom would set out at dinnertime so that it was thawed out in time for dessert? Since that's the only time I've ever tried this, I wasn't sure what to expect.....well the Baked boys definitely kicked this dessert up a notch (or two).
Take a vanilla sponge cake, throw in a layer of vanilla pastry cream, and one of chocolate pastry cream.....then top off with a rich chocolate ganache......oh man! You've got trouble!
When I first thought about doing this recipe as cupcakes, I thought "no biggie! I'll just fill the cupcakes with pastry cream and cover with the ganache." Well, on reading the recipe again, I realized that there was both vanilla and chocolate pastry creams alternating between the 4 layers of the cake. Alrighty.....slight change of plan.......I still did a cupcake.....but after baking, I removed the cupcakes from their liners, sliced the cupcakes into 3 layers, and did a layer of vanilla pastry cream, and then a layer of chocolate pastry cream. The cupcake stacks then found a home in a new cupcake liner, and then the chocolate ganache was then poured over the top of the cupcake. This was a little more involved than just filling and frosting a cupcake, but I was bound and determined to make these cupcakes......no turning back!
These cupcakes were a hit both at our house with my dear friend (as official taste tester) Lisa's family. One of these days I'll actually try making the cake version (and try not to eat it all myself).
Check out Brooke's Bountiful Kitchen for the recipe....and check out Club: Baked to see the other baker's results! Enjoy!!
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