I am not really sure why a Boston cream pie is referred to as a “pie” coz clearly, it’s a CAKE!
More specifically, it’s a DELICIOUS vanilla cake with a creamy filling and covered in chocolate ganache!
There is NO pie crust at all.
Yet, it’s called a pie!
How MISLEADING… Sheesh! :S
Regardless of the reason behind its unusual name, one cannot DENY the fact that it tastes DIVINE!
If I was given a choice between a Boston cream pie and a chocolate cake, I would actually be CONFUSED and that doesn’t happen much, especially when it comes to chocolate… lol 😛
Instead of making a big Boston cream pie, I decided to make mini Boston cream pies.
They are CUTER and I could serve them individually in colorful little plates… heheh.
I also tossed some chocolate SPRINKLES on each place.
It added a subtle CRUNCH in each bite and I liked that.
I know what you are thinking…
Sprinkles are meant to go on TOP of cakes!
But you see… hubby DOESN’T like sprinkles (*gasp gasp gasp*).
So , I sprinkled them around the cake and he was easily able to throw them out while I gave him DIRTY looks…lol 😉
By the way, I have a major OBSESSION with colorful plates!!!!!
They are so PRETTY and the bright colors cheer me up and make me happy…lol
To make these mini boston cream pies, you will need the following ingredients:
1 cup fat free milk
1 cup sugar
1 tbsp vanilla extract
1 jumbo egg or 2 small eggs
1/3 cup light olive oil
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 cups flour
2 cups fat free milk
4 tbsp cornstarch
1/4 cup sugar (or if you want it sweeter, you can use 1/3 cup sugar)
1tbsp unsalted butter
1 tbsp clear vanilla extract
1/8 tsp almond extract
– Custard or pastry cream is generally used as a filling in this cake but I like to use vanilla pudding.
– Making a Boston cream pie cake is usually time-consuming because it has so many components but it’s totally worth it at the end! 😀
Here are the steps for making the vanilla cupcakes:
In a deep bowl, add all the dry ingredients and mix with a wooden spoon.
Now, add the wet ingredients and mix…
…Until everything is well-blended.
Pour this batter into cupcake liners. Fill about halfway.
If you pour this batter into a pitcher or a jug, it’s easier to pour batter into cupcakes. Less spilling and less mess!
Bake these cupcakes at 350 degrees for about 20 minutes or until an inserted toothpick come out clean.
And you are done.
Not only does this recipe make excellent cupcakes but it also makes excellent cakes.
If you use this recipe to make a cake, then you will have to bake at 350 degrees for about 45 minutes or until an inserted toothpick come out clean.
Here are the steps for making the vanilla pudding:
Place a saucepan on medium heat.
Add milk and allow it to heat it until you start to see steam.
When that happens, mix cornstarch in some water (just enough water that the cornstarch dissolves).
Then, pour this cornstarch liquid into the milk.
Keep stirring with a spoon or else you will get lumps and no one likes lumpy pudding :S
You will notice that your pudding has gotten thicker.
Keep stirring until you are satisfied with the consistency.
Then, add vanilla and almond extracts and mix.
Remove from heat.
Add butter and mix.
And that’s it!
You know your pudding is done when it starts sticking to your spoon.
Here are the steps for assembling the mini boston cream pies:
Once your cupcakes have cooled down, cut them in half using a sharp knife.
Pour a spoonful of vanilla pudding on each cupcake slice.
Then, place the other half of the cupcake on top of the pudding.
Pour some ganache over each cupcake set.
I don’t have actual measurements for making ganache.
All I do is melt some chocolate and mix some heavy cream until I am satisfied with the consistency.
And your boston cream pies are finally done!
Well, that’s all for today.
If you liked this recipe, you may also like some of these other chocolate recipes:
Until next time, tata my lovelies 🙂