Boston Cream Cupcakes
Original Recipe from Taste of Home
Makes 12 Cupcakes
6 Tablespoons shortening
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour (add extra if needed)
1 teaspoon baking powder
1/2 teaspoon salt
6 Tablespoons 2% milk (or whatever you have on hand)
1-1/3 cups prepared vanilla pudding
3/4 cups semi-sweet chocolate chips
a little less than 1/2 cup heavy whipping cream
In a small bowl, cream the shortening and sugar together until light and fluffy.
Beat in the eggs, then vanilla.
Combine the flour, baking powder, and salt; add to the cream mixture alternately with the milk, beating well after each addition.
Fill paper-lined muffin cups half full.
Bake at 350F for 15-20 minutes until toothpick inserted in the center comes out clean
Cool for 10 minutes, move to wire rack to cool completely.
When cool, fill each cupcake with vanilla pudding. Use either a pastry bag, plastic bag, or a decorating bottle with a metal tip. Best part is, Fill these babies up as much as you want!
In a small sauce pan bring heavy cream to a boil then pour over the chocolate chips. Whisk together until the chips are melted and is smooth.
Cool until room temperature or when the ganache has thickened slightly, should take about 10 minutes.
Holding cupcake upside down, dip into the ganache, twist and set right-side-up.
Store in an air-tight container in the refrigerator!
Original Recipe from Taste of Home
Makes about 16 brownies
Brownie:
6 oz bittersweet chocolate/chopped (or semi-sweet)
1/2 cup butter, cubed
2 eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh raspberries
Frosting: 6 oz bittersweet chocolate, chopped (or semi-sweet)
3/4 cup heavy whipping cream
2 tablespoons seedless raspberry jam
1 teaspoon vanilla extract
Raspberries to garnish
For brownie...In a microwave melt the chocolate and butter. Stir it until it's smooth.
In a large bowl beat the eggs, sugar, and vanilla. Stir in the chocolate mixture.
Combine the flour, baking soda, and salt and gradually add that into the chocolate mix.
Mix it in JUST until it is combined.
Gently fold in the raspberries.
Spread into a greased (or lined) 9-in square baking pan.
Bake at 350F for 23-30 minutes, until toothpick inserted near center comes out clean.
Cool on a wire rack.
For frosting...combine chocolate, heavy cream, and jam. Microwave at 50% for 2-3 minutes until smooth, stirring while you go.
Transfer to a different bowl and stir in the vanilla.
Place bowl in a bowl of ice water and stir for 3-5 minutes.
Beat on medium speed until soft peaks form.
Spread the frosting over the brownies and garnish with raspberries if desired.
Store in the refrigerator.
Lemon Curd Cupcakes
Originally from Taste of Home
Makes 12 Cupcakes
Lemon Curd:
3 tablespoons plus 1-1/2 teaspoons sugar
3 tablespoons lemon juice
4-1/2 teaspoons butter
1 egg, lightly beaten
1 teaspoon grated lemon peel
Batter:
3/4 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1-1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk
Frosting:
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
Dash of salt
2 cups confectioners' sugar
2-4 tablespoons milk
Start with the lemon curd... in a small saucepan cook and stir the lemon juice with the sugar and butter until it is smooth.
Stir a small amount of the hot mixture into the lightly beaten egg.
Put everything back in the saucepan and bring it to a gentle boil, stirring constantly. Then cook for 2 minutes longer or until the curd has thickened up.
Stir in the lemon peel and then let cool for 10 minutes. Cover and chill for about an hour and a half until the curd has thickened more.
For the batter...in a large bowl cream the butter and sugar until light and fluffy.
Add in the eggs, one at a time beating well after each egg is added.
Add the vanilla and lemon peel.
Combine the cake flour, baking powder, baking soda, and salt. Add the dry mixture to the creamed mixture alternately with the buttermilk.
Fill paper-lined muffin trays about 3/4 full.
Bake at 350 degrees Fahrenheit for 20-25 minutes until slightly browned and a toothpick inserted near the center comes out clean.
Cool for 10 minutes, then remove from pan to cool COMPLETELY.
Once cooled, fill the cupcakes with the lemon curd using either a pastry bag or cupcake corer. Put a generous amount of curd in the cupcakes without over doing it and causing them to crack too much.
For the frosting...in a small bowl combine the butter, vanilla, salt, confectioners' sugar and just enough milk to get the frosting to the right spreading consistency.
Frost the cupcakes and store in the fridge.
Garnish with extra lemon peel if desired.
Store in the refrigerator.
Lemon Curd Cupcakes
Originally from Taste of Home
Makes 12 Cupcakes
Lemon Curd:
3 tablespoons plus 1-1/2 teaspoons sugar
3 tablespoons lemon juice
4-1/2 teaspoons butter
1 egg, lightly beaten
1 teaspoon grated lemon peel
Batter:
3/4 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
1-1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk
Frosting:
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
Dash of salt
2 cups confectioners' sugar
2-4 tablespoons milk
Start with the lemon curd... in a small saucepan cook and stir the lemon juice with the sugar and butter until it is smooth.
Stir a small amount of the hot mixture into the lightly beaten egg.
Put everything back in the saucepan and bring it to a gentle boil, stirring constantly. Then cook for 2 minutes longer or until the curd has thickened up.
Stir in the lemon peel and then let cool for 10 minutes. Cover and chill for about an hour and a half until the curd has thickened more.
For the batter...in a large bowl cream the butter and sugar until light and fluffy.
Add in the eggs, one at a time beating well after each egg is added.
Add the vanilla and lemon peel.
Combine the cake flour, baking powder, baking soda, and salt. Add the dry mixture to the creamed mixture alternately with the buttermilk.
Fill paper-lined muffin trays about 3/4 full.
Bake at 350 degrees Fahrenheit for 20-25 minutes until slightly browned and a toothpick inserted near the center comes out clean.
Cool for 10 minutes, then remove from pan to cool COMPLETELY.
Once cooled, fill the cupcakes with the lemon curd using either a pastry bag or cupcake corer. Put a generous amount of curd in the cupcakes without over doing it and causing them to crack too much.
For the frosting...in a small bowl combine the butter, vanilla, salt, confectioners' sugar and just enough milk to get the frosting to the right spreading consistency.
Frost the cupcakes and store in the fridge.
Garnish with extra lemon peel if desired.
Originally from Taste of Home
Makes around 2-1/2 dozen
1/2 cup butter, softened
1 cup plus 2 Tablespoons sugar, divided
1 egg
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 teaspoon ground cinnamon
Preheat oven to 375 degrees Fahrenheit.
In a large mixing bowl, cream the butter and sugar (1 cup) until it is light and fluffy.
Next, beat in the egg and vanilla until well blended.
In a separate bowl combine the flour, baking soda, and cream of tartar. Gradually add it into the creamed mixture.
Mix well, but do not over mix.
In a small bowl combine the cinnamon and 2 Tablespoons of sugar.
Shape dough into 1-inch balls and roll in the cinnamon-sugar. Place on a cookies sheet about 2 inches apart.
Bake for 10-12 minutes until lightly browned.
Cool on wire racks and store in an air-tight container.
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