Boston Cream Pie Cupcakes

Method

1. 1

   In a large mixing bowl cream together the butter and sugar.

2. 2

   Add vanilla and beat again.

3. 3

   Add eggs, one at a time, beating well after each addition.

4. 4

   Mix together flour, baking powder and salt in a separate bowl.

5. 5

   Alternate adding flour mixture and buttermilk to the creamed mixture in 3 batches, beginning and ending with the dry ingredients. Beat after each addition, just until combined.

6. 6

   Line a lightly muffin pan with cupcake liners and fill each liner ¾ of the way full.

7. 7

   Bake in a 350°F oven for 18-25 minutes, or until a toothpick comes out clean.

8. 8

   Allow to cool completely For the Filling:

9. 9

   In a medium bowl, beat egg yolks well.

10. 10

    Gradually stir in milk until well blended.

11. 11

    In a large, heavy saucepan over medium-low heat, mix together sugar, cornstarch, and salt.

12. 12

    Gradually add in milk mixture, stirring well to prevent lumps.

13. 13

    Continue cooking over medium-low heat, stirring constantly until mixture reaches a low boil (about 20 minutes).

14. 14

    Allow to boil, still stirring for 1 MINUTE. Then immediately remove from heat.

15. 15

    Set pot in a large bowl of ice water, still stirring.

16. 16

    When mixture has cooled a bit, stir in vanilla.

17. 17

    Place a piece of plastic wrap directly on filling to prevent a skin from forming and place in refrigerator until ready to use. To assemble the cupcakes:

18. 18

    When the cupcakes are cooled completely, transfer pastry cream filling to a piping bag with filling tip attached.

19. 19

    Fill each cupcake with pastry cream and set aside.

20. 20

    Prepare the Ganache frosting using this recipe and omitting the raspberry preserves.

21. 21

    Dip each cupcake into the finished Ganache.

22. 22

    Allow 30 minutes to an hour for the ganache to set.