Boston Cream Pie Cupcakes

Name: Boston Cream Pie Cupcakes
Yield: 18 servings
Cuisine: American
Ingredients: 1 1/2 cup all-purpose flour, more for tins; 1 1/2 tsp baking powder; 1/2 tsp salt; 1/2 cup milk; 6 tbsp butter; 3 large eggs; 1 cup sugar; 1 tsp pure vanilla extract; 1 vanilla cream; 1 chocolate-ganache glaze

haley.ellis92 @cook_3353936

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haley.ellis92 @cook_3353936

=^.^=

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Ingredients

18 servings

1 1/2 cupall-purpose flour, more for tins
1 1/2 tspbaking powder
1/2 tspsalt
1/2 cupmilk
6 tbspbutter
3 largeeggs
1 cupsugar
1 tsppure vanilla extract
1vanilla cream
1chocolate-ganache glaze

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Steps

1

preheat oven to 350°F.
2

butter and flour standard muffin tins
3

whisk together flour, baking powder, and salt in small bowl.
4

warm milk and butter in sauce pan over low heat.
5

beat eggs and sugar with a mixer on high speed until thick and pale, ab five minutes.
6

beat in dry ingredients.
7

bring milk and butter to a boil.
8

with mixer on low speed, add milk mixture to batter, beat until smooth.
9

add vanilla.
10

divide batter among muffin cups, filling each halfway.
11

bake cupcakes until light gold, ab 15 minutes.
12

let cool in tins for 10 minutes, then transfer to wire racks; let cool.
13

using aerated knife, cut each in half horizontally.
14

spread 1 teaspoon vanilla cream on each cupcake bottom.
15

sandwich win top.
16

spoon chocolate-ganache glaze over each.
17

serve immediately.