Last week was my boyfriends birthday. He is a fairly laid back guy who’s idea of a good time is close friends, good food, and good beer. He asked for something I haven’t made in awhile, Gluten-Free Boston Cream Pie Cupcakes from a book I highly recommend call: The Great Cupcake Book.
Back when I was in Alaska, navigating how to be gluten-free in a virtual food desert and discovering how to truly make flavorful recipes own my own, I decided to take a chance: I used a normal baking book and substitute gluten-free flour. The result was better than I could have hoped: moist, light, fluffy cupcakes that no one would be able to tell were gluten-free.
Last week I pulled out the book and recreated those cupcakes. I was worried that I had been spoiled with big city food, that the taste I remember wouldn’t be there, but to my surprise, it was better than I had recalled. This recipe is the perfect treat to have at your next gathering. The cake is moist and sweet. The vanilla batter would be the perfect base to build other cupcake flavors. The pastry cream is simple and impressive. It could easily be served on it’s on with fruit. I recommend you pick up The Great Cupcake Book, substitute gluten-free flour and get baking. I hope you enjoy this recipe as much as I do. You won’t regret it!
For the Cream Filling:
2 large egg yolks
1/4 cup of sugar
2 tablespoons of Cornstarch
1 cup of almond milk (original recipe calls for milk)
1 1/2 teaspoons of Vanilla Extract
For the Gluten Free Cupcakes:
1 1/2 cups of Pamela’s Gluten-Free baking flour
1 1/2 teaspoons of baking powder
1/2 teaspoons of salt
1/2 cup of almond milk (original recipe called for milk)
6 tablespoons of butter
1 cup of sugar
2 teaspoons of vanilla extract
For the Chocolate Glaze:
2/3 cup heavy whipping cream
6 ounces of semisweet chocolate
1 tablespoon light corn syrup
The Creation of the Cream filling:
Whisk egg yolks until smooth and set aside.
Combine sugar, cornstarch, and salt in a saucepan over medium heat.
Gradually add milk while stirring with a whisk until blended. Bring to a boil, stirring the mixture consistently until thick. This usually takes around 5 minutes.
Remove the mixture from heat. Temp the egg yolks by adding 1/4 of the mixture to the bowl with the eggs. Stir until combined.
Add the tempered egg mixture to the saucepan and cook over medium heat stirring constantly for 2-4 minutes or until thickened.
Add the vanilla extract and remove from heat.
Pour the mixture into a bowl and place plastic wrap flat over the surface of the pastry cream. Chill for one hour before use.
The Creation of the Cupcake:
Preheat the oven to 350 degrees. Add cupcake liners to a cupcake pan and set aside.
In a small bowl, mix together flour, baking powder, and salt.
Combine milk and butter in a saucepan over low heat.
Using an electric or stand mixer on high speed, beat eggs, vanilla extract, and sugar until fluffy (about 5 minutes). Reduce the speed to low and add in the dry ingredients.
Bring milk and butter to a boil. With the mixer on low, add the liquid to the batter; beat until smooth.
Scoop batter into the cupcake pan evenly.
The Creation of the Chocolate Glaze:
Bring cream to a boil in a small saucepan over high heat. Remove from heat and add chocolate and corn syrup. Stir until combined. Let rest for 5-7 minutes.
Assembly of the Cupcakes:
Remove a section for the section of the cupcake. Spoon in the chilled pastry cream and replace the top of the cake.
Dip the cupcakes in glaze and cover completely. Optional: add sprinkles and let the cupcakes dry.