A couple weeks ago, a friend and coworker celebrated a birthday. I decided it
was a good time to put my new cupcake recipe book to good use. Since I
didn't know what her preference was, I went with my gut. Due to the fact
that she's a Boston native, I went with Boston Cream Cupcakes.
Last week, a friend and coworker celebrated a birthday. I decided it was a good time to put my new cupcake recipe book to good use. Since I didn't know what her preference was, I went with my gut. Due to the fact that she's a Boston native, I went with Boston Cream Cupcakes.
I'll share two versions for you all. One is the simple way, one is from scratch. Take your pick!
Ingredients for Cupcakes:
-1 package yellow cake mix, plus ingredients
-1 cup milk
-1/2 cup french vanilla instant pudding
Ingredients for frosting:
- 2 cups sugar
- 3 tbsp cocoa
- 2/3 cup milk
- 1 stick butter
- 1 1/2 tsp vanilla
Directions for Cupcakes:
- Preheat the oven to 350 degrees. Prepare cupcake liners in cupcake pans.
- Sift together the flour, baking powder and salt. Set aside.
- Prepare cake mix according to package directions. Spoon batter evenly into cupcake liners.
- Bake 15-20 minutes, or until cupcakes look golden on top.
- Meanwhile, whisk milk and pudding mix in medium bowl for 2 minutes. Cover and refrigerate until set.
- Gently poke a small hole into the top of each cupcake with tip of a knife. Spoon pudding into pastry bag fitted with a small, round tip. Insert tip into tops of cupcakes; squeeze bag gently to fill cupcakes with pudding.
- Mix sugar, cocoa powder, and milk together in a large saucepan.
- Cook over medium-high heat until large bubbles form. Boil one minute. Remove from heat and add butter and vanilla.
- Return to medium-high heat and boil until thickens. Remove from heat and beat with a wooden spoon until thick and smooth.
Frost when cakes are cooled.
Yields: about 22 cupcakes
Enjoy!
xoxo,
Laura
Yields: about 22 cupcakes
Enjoy!
xoxo,
Laura
