Boston Cream Pie Cupcakes

 

Disse er bare så gode! Jeg spiste alltid Boston Cream Pie i USA.  Da Martha Steward kom opp med denne oppskriften i  hennes Cupcake bok ble jeg veldig glad.  Jeg kan virkelig anbefale denne utrolige fine boken,  med klare bilder på hvordan man går fram. Denne oppskriften du får her i bloggen er også i boken,  men jeg har hentet den fra hennes site, en site som du burde besøke.  Der ligger også en liten film på hvordan du gjør Boston Cream Pie Cupcakes  

(18 stk.)  

• 1 1/2 cups all-purpose flour, plus more for tins
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
• 3 large eggs
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• Vanilla Cream
• Chocolate-Ganache Glaze

Directions

1. Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
2. Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
3. Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
4. Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.

                                  www.marthastewart.com/recipe/boston-cream-pie-cupcakes  

Lykke til  

Love,Manuela
2010-03-08 10:57:05
post

Boston Cream Pie Cupcakes