Boston Cream Cupcakes

I made these cupcakes back in February and it took me this much time to post the recipe. Recipe is from ‘the big book of Cupcakes‘ cookbook. The pictures were too tempting and the thought of having one of my favorite donut flavors in a cupcake was very exciting. 

The creamy ‘Boston Cream’ part of the cupcake is made vanilla instant pudding mix, which makes it quick and easy to make. I made my basic Vegan vanilla cupcakes recipe and then filled them with the custard and topped them with chocolate icing. These cupcakes were a big hit with both kids and adults.

Boston Cream Cupcakes

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• Coursedessert
• Cuisineamerican

Servings	Prep Time
12 cupcakes	30 minutes

Servings Prep Time 12 cupcakes 30 minutes

Boston Cream Cupcakes Yum Print Recipe Coursedessert Cuisineamerican Servings Prep Time 12 cupcakes 30 minutes Servings Prep Time 12 cupcakes 30 minutes

Ingredients

For Vegan Vanilla Cupcakes:

• 1¼ cups All purpose Flour
• 2 tbsp Cornstarch
• ¾ tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Salt
• 1 cup Soy Milk
• 1 tsp Apple cider Vinegar
• 1/3 cup Canola Oil
• ¾ cup Sugar
• 2 tsp Vanilla extract

For the Cream Filling & Chocolate Icing:

• ½ of a 4 oz Vanilla . box Instant Pudding & Pie filling mix
• ¾ + 2 cup tbsps Milk
• 3 tbsp Butter
• 1 oz Unsweetened Chocolate .
• ¾ cup Sugar Confectioners
• ½ tsp Vanilla extract
• 3 tbsp water Hot

Servings: cupcakes

Instructions

1. Make the Cupcakes: Preheat oven to 350°F and line muffin pan with cupcake liners.
2. Whisk soy milk and vinegar in a measuring cup and set aside for a few minutes to curdle.
3. Beat together the soy milk mixture, oil, sugar, vanilla in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no big lumps remain.
4. Fill cupcake liners 2/3rds of the way full and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
5. Transfer to a cooling rack and let them cool completely before filling and frosting.
6. Make & Fill the Pudding: Mix the pudding mix in cold milk. Whisk well until well combined.
7. With the melon baller, scoop out the center of each cupcake, scooping almost to the bottom of cupcake, discard pieces.
8. Spoon about 2tsp pudding into center of the cupcake.
9. Make the Chocolate Icing: In a small saucepan, melt butter and chocolate over low heat, stirring occasionally. Stir in the powdered sugar and vanilla. Stir in hot water until smooth. Add more water, 1tsp at time, to get a smooth spreadable icing.
10. With a metal spatula or back of spoon, spread icing over the tops of cupcakes. Refrigerate uncovered until ready to serve. Leftovers can be refrigerated in an airtight container for 2~3 days.

Recipe Notes

Linking this to Valli's 'Cooking from Cookbook Challenge: June -- Week 4'.

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