Gluten Free Boston Cream Pie Cupcakes

As always we give you all of the recipe and none of the fluff.

CUPCAKES:

• 1 1/2 C Great Value all-purpose GF flour*

• 1 cup granulated sugar

• 1/4 tsp. baking soda

• 1 1/2 tsp. baking powder

• 1/2 tsp. kosher salt

• 3/4 C unsalted butter, softened

• 3 egg whites

• 1 Tbsp. vanilla

• 1/2 C sour cream

• 1/2 C buttermilk (½ C milk + ½ Tbsp. vinegar)

FROSTING:

• 1 C butter

• 1 tsp. salt

• 1 Tbsp. vanilla

• 3-5 C powder sugar

CREME PATISSERIE FILLING:

• 1 C milk

• 3 egg yolks

• 3 Tbsp. granulated sugar

• 1 heaping Tbsp. cornstarch (overfilled)

• 1 pinch salt

• 2 Tbsp. butter

• 1 Tbsp. Vanilla

GANACHE:

• 1 C dark chocolate chips

• ¼ tsp. Salt

• ⅓-½ C heavy whipping cream

DIRECTIONS:

Cupcakes:

1. Preheat your oven to 350 ˚F

2. Cream the butter and sugar on medium-high in a standing-mixer bowl. Add in the egg whites and mix until combined. Add the vanilla and mix until combined. In a separate bowl, combine the GF flour, baking soda, baking powder, and salt; whisk to combine. Add ⅓ of the flour mixture to the wets, mix until fully incorporated, and switch to the buttermilk; alternate back and forth until you have combined all the flour and buttermilk into the wet mixture (don’t worry if there are small butter globs). Scrape down the sides of the bowl and mix the batter on medium for 30 seconds. Finally, add the sour cream and mix on low until it is incorporated.

3. Prepare a cupcake tin with cupcake liners and a mist of non-stick spray, if desired.

4. Using a scoop of your choice, measure out the cupcakes, evenly. This single recipe makes roughly 16-20 cupcakes, depending on how much you fill each cupcake; I aim to fill each to about half-way. Tap the air out and bake for 15-20 minutes, or until the tops bounce back when lightly poked.

5. Remove from the oven and allow to cool completely.

6. While the cupcakes are cooling, make your frosting. Combine the butter, vanilla, salt, and 1 cup of powdered sugar and mix on low. Once the powdered sugar has combined, scrape the bowl and add more powdered sugar to desired consistency, ½ cup at a time. If your frosting becomes too thick, you can always add 1-2 tablespoons of heavy whipping cream to help soften the frosting. Set aside the frosting. Use it AFTER you have made the Crème Pat and filled the cupcakes.

CREME PATISSERIE:

1. Prepare a glass bowl with the butter cubed at the bottom and a sieve sitting over the top of it.

2. Heat the milk on the stove top in a tall-sided saucepan on medium heat. While it is heating, quickly combine the egg yolks, sugar, cornstarch, and salt into a thick, eggy mixture. Once the milk begins to simmer, remove it from the heat and slowly add half the milk to the egg mixture, whisking the entire time – you must add it gradually and slowly to not overheat the eggs and curdle them.

3. Once you have added half the milk, pour the entire egg/milk mixture back into the saucepan with the rest of the milk. Return the sauce pan to the stove top and heat to thicken. Whisk your mixture constantly to not burn or curdle it – I suggest maintaining a medium heat so that it does not thicken too quickly. This will take 3-5 minutes so be patient; we are looking for a soft pudding texture. Once the mixture has thickened, remove it immediately from the heat.

4. Pour the mixture through your prepared sieve and allow it to pass through onto the butter in the glass bowl – this helps remove any curdled egg. If you see lots of egg in the sieve you may need to redo your crème pat; if there is just a little bit you have done a good job!

5. Allow the crème pat to melt the butter and mix in the vanilla. Whisk the mixture and let it cool off on the counter. If you do not want a skin to form on the surface, place plastic wrap directly on the surface of the crème pat in the bowl and cover the top of the mixture completely.

GANACHE:

1. Combine all ingredients and melt in the microwave in 30 second intervals. Once the chocolate has melted, whisk together until smooth. It should be slightly more runny so that it is good for dipping/pouring.

Combining all ingredients to make a Boston Cream Pie Cupcake:

1. Once your cupcakes have cooled completely, do not pipe on the frosting, just yet.

2. Using a boba straw or a hollow cylinder, poke a hole in the center of each cupcake but not through to the bottom. Put your crème pat into a piping bag and fill the holes in each cupcake, making sure that not too much comes pooling out of the top.

3. ***You do not have to make frosting for the cupcakes if you want them to be less sweet/less work.

4. Put all of your frosting into a piping bag and pipe a connected circle on top of each cupcake to create a flattened dome.

5. Place all of the cupcakes in the fridge for 10 minutes so that the frosting can harden.

6. Make sure the ganache is warm. Remove the cupcakes from the fridge. You can ganache the tops in one of 3 ways.

   1. Dip the un-frosted cupcakes, face down into the ganache. Lift up and swirl so that the excess ganache comes off.

   2. Dip the frosted cupcakes at an angle and lift upwards out of the ganache – I find this to be the hardest method and often results in cupcakes that lose their frosting top.

   3. Pour the ganache over the top of the frosting and use a knife or cake knife to spread the ganache around to cover the frosting.

ENJOY ENJOY ENJOYYYY!!!!

*We always use our favorite Gluten Free flour by Great Value at Walmart. We've tried them all to find the best, so you don't have to.