Boston Cream Cupcakes – Page 2

Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar:
- In a large bowl, beat the butter and sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Bake the Cupcakes:
- Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.

Heat the Milk:
- In a medium saucepan, heat the milk over medium heat until it begins to simmer. Remove from heat.
Mix Sugar and Cornstarch:
- In a separate bowl, whisk together the sugar and cornstarch. Add the egg yolks and whisk until smooth.
Temper the Egg Mixture:
- Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
Cook the Pastry Cream:
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Boil for 1-2 minutes, then remove from heat.
Add Butter and Vanilla:
- Stir in the butter and vanilla extract until smooth. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until cool.

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