Monday, April 7, 2014

Boston Cream Pie Cupcakes


I haven't written in a while... I'm engaged! 



We'll be married in June. Luckily, Austin (my fiancĂ©) loves sweets. We made Boston cream pie cupcakes recently and they were so good. 

Boston Cream Pie Cupcakes

Yields: 18 cupcakes
Recipe from Women's Day Magazine

Cupcakes:
2 1/2 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup (1 1/2 sticks) butter, softened
1 1/4 cups sugar
3 eggs
2 tsp vanilla
1 cup buttermilk (or 1 cup milk + 1 tsp vinegar)

Filling:
1 (3 oz) package Vanilla pudding (I used instant)
1 1/4 cups milk
1 tsp vanilla

Chocolate Glaze:
8 oz semisweet chocolate chips
1/3 cup sugar
1/3 cup water
3 tbsp butter softened

Directions:

1. Preheat oven to 350 degrees fahrenheit (365 for high altitude). Line cupcake pans with 18 cupcake liners.

Cupcakes:

2. Mix together dry cupcake ingredients except sugar (flour, baking soda, baking powder, salt). In a separate bowl, cream together butter and sugar for 3-4 minutes or until light and fluffy. Add the eggs, one at a time. Add the vanilla and beat. 

3. Alternate adding the flour mixture and the buttermilk to the butter/sugar mixture. Using a food scoop, evenly distribute the cupcake batter into the liners. Bake for 18-20 minutes, or until a toothpick comes out clean. 

Filling:

4. Mix the pudding mix, milk, and vanilla together with a hand mixer until it thickens up (usually about 3 minutes). Cover it with plastic wrap and put it in the fridge. 

Glaze:

5. After the cupcakes are baked and cooled, use either a knife or a cupcake corer, remove the center of your cupcakes to fill with the pudding. I put the pudding in a bag and cut the corner off to more easily fill them. Put the top of the cupcakes back on, then make the glaze. 

6. In a small saucepan over low heat, combine chocolate, sugar, and water. Stir until it's all melted, then remove from heat and add the butter. Stir until the butter is all melted, then spoon the glaze over your cupcakes. 





Happy Monday, everyone! 

Wednesday, November 20, 2013

Lattice Apple Pie

Flaky Pie Crust

(makes two 9" pie crusts-- either 1 double crust/lattice pie or 2 single crust pies)

3 1/2 cups all purpose flour
1 cup (2 sticks) chilled butter (cut into 1/2 inch cubes)
1/4 cup vegetable shortening
1 tablespoon sugar
1/2 tbsp salt
3/4 cup ice cold water

1. Mix together the dry ingredients. Using either a food processor or a pastry cutter, cut butter and shortening into the dry ingredients. 

2. Once it resembles crumbles, slowly add the ice cold water. It may not take all of the water. Once it is sticking together, it's done! 

3. Form it into two discs, flattened out until they're about 1" thick. Wrap each one in plastic wrap and refrigerate it for at least 2 hours. 

Apple Pie

10 apples (about 4 lbs), peeled, cored, and sliced into 1/4 inch slices
1/2 cup light brown sugar
1/4 cup granulated sugar
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp freshly grated nutmeg
3 tsp cornstarch
1 tbsp fresh lemon juice
2 tbsp cold unsalted butter, cut into 1/2-inch pieces
1 egg, beaten with 1 tbsp milk
2 tsp granulated sugar

1. In a large pot over medium-low heat, stir together apples, sugars, cinnamon, salt, nutmeg, and cornstarch. Cook, covered, for 20 minutes.

2. After about 20 minutes, take the top off, reduce heat to medium-low, and cook for 7-8 more minutes. Remove from heat, stir in lemon juice, and let it cool for 30 minutes.

3. Preheat oven to 350 degrees fahrenheit. 

4. While the apples are cooling, roll out one of your pie crust dough discs on a lightly floured surface. Roll it out until it's about 13" in diameter. Using the rolling pin, transfer the dough to your pie pan. Trim the edges, leaving at least 3/4" overhang around the entire edge.

5. Roll out your other pie crust dough disc until it's about 12" in diameter. Cut it into 3/4" strips with a pizza cutter. 

6. Pour your apple filling into the bottom pie crust. Dot with cold butter. Start with the middle strips to make the lattice. I used this tutorial to make my lattice. Press the outside overhang onto the edge. 

7. Beat the egg and milk. Brush it atop the dough on top. Sprinkle with sugar. 

8. Bake at 350 degrees fahrenheit for about 35-40 minutes, or until golden on top.