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Remove from heat, discard vanilla pod, and whisk cream until smooth. Return to saucepan over moderate heat and cook, whisking constantly, until pastry cream simmers and thickens, about 1 minute. Whisk hot milk mixture, then gradually whisk into egg yolk mixture.Set pan over moderate heat and bring to simmer without stirring. Sprinkle remaining ⅓ cup sugar over, letting sugar sink undisturbed to bottom. Scrape in seeds from vanilla bean add pod. Transfer remaining 1 ¾ cups milk to heavy medium saucepan.
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In medium bowl, whisk together ½ cup milk, egg yolks, ⅓ cup sugar, and cornstarch.The result? Delicious little Boston cream cupcakes! Keep these cupcakes stored in your refrigerator, and take them out about 30 minutes before serving so that the ganache frosting can soften. When chilled, it can be rolled into truffles, or whipped into frosting. When warm, it's a liquid, and can be used to glaze cakes, pastries, tarts, etc. The finishing touch, the ganache frosting, is so simple. The cream can be flavored with chocolate, fruit puree, caramel, etc., and used to fill tarts, cakes, and more. It can also be served with fresh fruit for a light dessert. It's the same custard that is traditionally used to fill eclairs. Pastry cream is a staple of French baking. I used a paring knife to make a hole in the middle of each cupcake for the filling. Instead, I used Rose Levy Berenbaum's Downy Yellow Butter Cake, a delicious buttery cake from her cookbook The Cake Bible. The original Boston Cream Pie used a sponge cake, but I'm not very partial to that type of cake. Instead of two layers of cake, these cupcakes are filled with a dollop of pastry cream and topped with whipped ganache. These cupcakes are a variation on Boston Cream Pie, which is actually a layer cake with pastry cream filling and a glaze of chocolate ganache. They have built-in portion control, the flavor combinations are endless, they're less work than cake, and you can make adorable decorations that won't work on full-size cakes. I might love cupcakes even more than I love cake. It's time again for Baking Bloggers, and this month's theme is cupcakes. Boston cream cupcakes have all the flavors of Boston Cream Pie in cupcake form: buttery yellow cake, vanilla pastry cream filling, and rich chocolate ganache frosting.