Boston Cream Cupcakes Recipe – Laura Vitale – Laura in the Kitchen Episode 737

Hi guys! I’m Laura Vitale, and on this episode
of Laura in the Kitchen, I’m turning one of my favorite doughnuts, which is a Boston Cream
Doughnut, into a cupcake. We are making Boston Cream cupcakes. Let me know if you do want to see my Boston
Cream Doughnuts, comment down below and I will definitely bring those to you. But, these
are one of Joe’s, my husband Joe’s, favorite treats, because it’s got a really moist cupcake,
it’s got a vanilla custard and it’s got a chocolate ganache, I mean come on. They are perfect for parties, perfect for
get togethers, kids love them. I mean, enough said. The ingredients you will need to make the
actual base, you know, the cupcakes are very simple ingredients. You will need all purpose
flour, baking powder, some salt, unsalted butter that has been softened at room temperature,
a couple of eggs, some granulated sugar and vanilla extract and some milk. That’s it. Simple and easy. Now I’ve got my oven preheated to 350. I also
have a non-stick muffin tin or cupcake tin, sprayed really well with non-stick spray.
Now normally I would use cupcake liners. I’m not going to do that because I’m going to
cut these in half, and I tend to think there’s a little bit of a waste, it just doesn’t look
as pretty when I take off the wrapper to cut them. It just looks neater if I just take them from
here, you know, and cut them. But you can – if you don’t have a non-stick muffin tin,
I would definitely suggest using liners. Okay, in this bowl, I’ve got my dry ingredients
pretty much mixed in already, just with my baking powder and my salt. Now in this bowl I am going to cream together
my unsalted butter and my sugar. Now if you follow me on my vlog channel, which you definitely
should, then you know I recently got this, I ordered this. It’s a, it’s a cordless mixer,
so I figured we would give it a shot. I’m just going to cream this together. It’ll
take, I don’t know, a couple of minutes maybe. To my creamed butter and sugar I’m adding
eggs and some vanilla extract. Now I just switched to a hand whisk because I am impatient
and that just takes a little bit longer than I’m unwilling to spend making a cupcake batter,
but it’s really handy because it doesn’t need a receptacle for you to plug it in. So I’m just going to cream these together. I’m going to add my milk, do not panic if
your mixture looks like it’s curdling, it just does. But then, the second you put in
your dry ingredients all will be well with the world, and isn’t that always what we want.
I’m just going to take my – whatever butter and sugar I have on my spatula, I’m just going
to take it off because I want that in my batter. So just whisk that until it’s nice and combined. That looks so good. Okie dokie, shake that all off there. Take your spatula, run it along the sides
just to get everything incorporated. And now what I’m going to do is I am going to fill
my muffin liner – my muffin tin – with my batter. And I always use a handy dandy ice
cream scoop as you all know, just because it makes life really easy, all the cupcakes
or muffins, or whatever you are using this for, they all come out about the same size,
which is great, because that means they all will bake evenly, so you don’t – you’re not
going to have any that are too cooked and some that are not cooked enough, and you know,
all that fun jazz. Okay, now these are going into your preheated
oven at 350F for about, I would say, anywhere between 15 to 20 minutes, just check on them.
It should be done around the 18 minute mark, and then you’re going to let them cool completely.
But as soon as we pop these in, we’re going to make the vanilla custard. it’s going to
go in between – I mean it just, it’s outrageous, let’s be honest. Now, for the cream I am making my Nonna’s
crema de casa, which is just her traditional cream that she uses for pretty much anything
and I made a bigger batch of this for my fruit tart that I did with her fruit tart with her
while we were in Italy. This is just a smaller – smaller amount, because
we don’t need as much. So it’s really easy and really simple. In this saucepan I’m adding
all my ingredients which is some whole milk, egg yolk, and I’ve got sugar, flour and a
pinch of salt. And I am going to whisk this to combine it with my little silicone whisk.
And I’m using this whisk, I’ve got a lot of questions why I’m using the red whisk in my
saucepans, and it’s just because this is a silicone whisk and I don’t want to use like
a wire whisk or anything like that, because it will scratch the bottom of my pan, and
I don’t want to do that. So, once you have everything mixed in, I’m
going to add in – this is vanilla paste, you can use Vanillina, or you can use vanilla
extract of course. But because I want this to be pretty strongly vanilla flavored, because
a lot of people use, an instant vanilla pudding for this. I don’t like to do that because
I don’t think it truly tastes that good to be honest, I always like to make my own, because
I like to control what’s in it. I am just going to cook this over medium heat,
stirring constantly, until it thickens, and it will only take, I don’t know, 7 minutes
or so, so keep an eye on that, and then I’ve got a bowl with a sieve because I am going
to strain this once it has thickened beautifully. You can see that has thickened beautifully. Now what I’m going to do, is I’m just going
to pass this through a sieve because any of the little lumps of flour that didn’t get
mixed in well, well, we’re going to eliminate them, they’re not going into the finished
product because we are going to pass this through a sieve. And that’s really easy, I mean, I just take
my wooden spoon and swoosh it around, I mean it smells fantastic, I mean, you do not need
to use instant anything when you can make your own crema de casa that quickly and that
easily. And you see in there, you’ve got little lumps there of flour, that’s why I strain
it, because I don’t want to be able to get – I don’t want that that in my finished product.
I want a smooth, smooth custard. Okay. Now what I’m going to do is I am going to
cover this with plastic wrap, but it’s really important that the plastic is actually touching
the surface of the cream, because that way it helps prevent the cream from, you know,
creating that crust on top of the cream. It’s almost like the skin really. I’m just going to do that, pop this into the
fridge until it is completely cooled, and that will take a couple of hours, the muffins
– the muffins – the cupcakes are baking, and they will take a couple of hours to cool completely,
and we are well on our way to making amazing, amazing, Boston Cream Cupcakes. My cupcakes were in the oven for 18 minutes,
they’ve cooled completely. My cream is in the fridge, it’s ready to go, so it’s time
to make the ganache topping. I’ve got some semi-sweet chocolate chips here, and some
hot cream. This is heavy cream I just kind of warmed up in the microwave, just to make
life easier on myself, and I’m going to let that sit there just like that. And then just for a couple of minutes, because
what is going to happen is the hot cream is going to perfectly melt the chocolate when
we go in and stir it all in, it’s going to be perfect. So, I’m going to let that sit
there, I’m going to let it cool for just a couple of minutes, I’m going to get my little
cake stand, and we will get ready to put these things together. After a couple of minutes you are ready to
stir this like crazy. You can see it start to change color, starts to go a weird brown
color and then, the more you stir, the more the chocolate melts, and the more glorious
it looks. Look at that. I mean that took what, I don’t know, a couple of seconds? Now I’m
just going to set that aside, because I want to kind of want to let that sit and set for
a few minutes. In the meantime I’ve got my cold cream, and
I’ve got my cake stand, and I’m going to show you how this goes. I’m going to take each
cupcake. I’m going to cut it in half, like so. Now you don’t want to add too much cream,
because it then ends up being just a giant mess, and what you are essentially making
is a little cupcake sandwich. I’m going to put that right over there, and
I’m going to continue to do that until they are all done. This one is going to be my personal little
cupcake, so I’m just going to – make sure that you don’t put too much cream. Also, if
you don’t want to cut them in half like I did here, what you can do, is you can hollow
out the center and just squeeze the cream in with a pastry bag. I’m not going to do
that, I like the look of how they look when they are cut, because it reminds me more of
a Boston, you know a Boston Cream cake, that is why I do it this way. Then you take the ganache, which has been
sitting for a couple of minutes. Now I just take some, and all, I literally just spoon
it on top, and I just swirl it, and I let it go where it wants. The point of this is, exactly that, it does
what it wants, it looks pretty, it’s, I don’t know, I just like the way things look, and
the way they want to look. I just don’t do things too perfect, I don’t try to make things
look perfect, I just like for things to look homemade, and not like you tried too hard,
do you know what I mean? That’s why I just, I just like to do that. Kind of force it a little bit, to cover on
all four sides, but, the end of the day, let’s be honest here, it’s going right in your mouth,
right in your belly, because that’s what matters. That’s what people are going to do with it.
They really don’t care if you brush this on, piped it on, whatever. Just doing my last little one here. Ohhh. I’m just going to cut this in half so you
can king of – Can you hear the baking angels singing? I didn’t put too much cream in there, otherwise
it will kind of make a mess, but look at that. Phenomenal. That truly is a perfect ending to any occasion,
they are sweet, but not too sweet. The homemade vanilla cream definitely shines
through. The cupcake itself is just perfectly sweet, nice and moist. The chocolate is just
the thing that just rounds everything together. The recipe will be on
If you make this recipe, please make sure you tweet me a picture. You guys know I pretty
much retweet any picture that comes in, I always love seeing things you recreate. Please
send me a picture on Instagram, Facebook, Twitter, whatever, I always love being able
to interact with you as much as I can. I hope you’ve enjoyed spending time with me
and I will see you all next time. Bye bye!

99 thoughts on “Boston Cream Cupcakes Recipe – Laura Vitale – Laura in the Kitchen Episode 737

  1. I am definitely going to try making these! I think this recipe is really unique. I've never had Boston Cream before, despite it being pretty popular in the Kansai Prefecture in Japan (I'm from the Kantō Prefecture or Tokyo, a major city in the Prefecture. Just so there is no confusion about what we are talking about!) but I would like to make these! But maybe I should try Boston Cream Pie before I make the cupcakes just to be sure I like it 🙂

  2. I felt compelled to put in the whole bottle of vanilla extract and the results were beyond disastrous. The whole family were looking forward to some nice cupcakes and now they're not talking to me

  3. Laura, I just came across your videos today and I think you do a wonderful job! I have a question though. I watched the video for eclairs and then this video and it made me think. How come the filling for the eclairs are different than the 'cream' in the Boston Cream Cupcakes? I mean, I always thought the custard found in eclairs is also the custard that's in Boston Cream Pie. Just wonderding…

  4. With the way the pans are hanging in the background and line up with her head and same color of her head, at times she looks like she has Princess Leia hair buns. Lol

  5. Cube up leftover vanilla cake and pile into parfait glass, layer with the custard and ganache and eat with a spoon. Yum

  6. Oh this is perfect because I was about to make French macaroons and the custard called for only an egg yolk so I don't have to throw my yolk away and also a tip if you have recipe that calls for a egg white only than instead of throwing the yolk apply it to your hair for thick hair I already have thick hair and I love it

  7. n y in d world did u chop ur hair off…reallyy u hd luvly hair n lemme tell u dat u r really beautiful…laura..

  8. glad i found your videos, you make beautiful pastries, calzones, and everything. will be making some of these soon. thanks

  9. You didn't beat the butter, sugar and eggs the right way, but that's ok… Best Regards from Portugal!

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