BOSTON CREAM PIE MINIS
Learn how to make these delightful Boston Cream Pie Minis! Fill the cupcakes with vanilla, and then top them with chocolate for the perfect finishing touch!
Provided by My Food and Family
Categories Home
Time 1h53m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely.
- Beat pudding mix and milk in medium bowl with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half.
- Whisk 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops.
- Microwave remaining COOL WHIP and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min.
- Frost cupcakes with chocolate mixture. Refrigerate 15 min.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0.7612 g, Sugar 0 g, Protein 2 g
BOSTON CREAM PIE I
A rich creamy dessert also known as Boston Cream Cake. It is a wonderful combination of yellow cake, custard and chocolate glaze.
Provided by Nancy D.
Categories Desserts Cakes Yellow Cake Recipes
Yield 12
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 9 inch round cake pans. Sift the all-purpose flour, cake flour, baking powder and salt together and set aside.
- In a deep bowl cream 6 tablespoons of the butter with 3/4 cup sugar until light and fluffy. Beat in the 2 eggs, one at a time, then beat in the 1 teaspoon vanilla extract. Add the flour mixture alternately with the 1/2 cup of the milk in 3 additions, Beating the batter smooth after each addition. Divide the batter between the 2 prepared pans.
- Bake at 375 degrees F (190 degrees C) for 15 minutes or until cakes begin to shrink away from the sides of the pans and centers spring back when lightly touched. Turn the cakes onto wire racks to cool.
- To Make The Filling: Combine the 1/2 cup light cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt, stirring until dissolved. Remove the pan from the heat.
- In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla and allow to cool to room temperature.
- To Make The Chocolate Frosting: In a heavy saucepan over low heat, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup light cream in a thin steady stream. When mixture is smooth, stir in the confectioners' sugar and beat vigorously. Stir in the 1/2 teaspoon vanilla.
- To Assemble Cake: Spread the cooled filling over one the cooled cakes and place the second cake on top. Pour the chocolate frosting evenly over the top allowing it to spill down the sides.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 43.4 g, Cholesterol 93.9 mg, Fat 15.1 g, Fiber 0.8 g, Protein 5.4 g, SaturatedFat 8.7 g, Sodium 222.5 mg, Sugar 26.3 g
HOMEMADE BOSTON CREAM PIE
This elegant-looking Boston cream pie is so easy to prepare. Our dinner guests always seem to enjoy it. -Jane Uphoff, Cunningham, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- For custard, in a heavy saucepan, mix sugar and cornstarch; whisk in milk and egg yolks. Cook and stir over medium heat; bring to a gentle boil. Cook and stir 1 minute; remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Press plastic wrap onto surface of filling; cool 30 minutes. Refrigerate until cold., While custard is chilling, make cake layers. Preheat oven to 375°. Line bottoms of 2 greased 8-in. round baking pans with parchment; grease paper and dust with flour., In a large bowl, cream sugar and shortening until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For glaze, in a small saucepan, bring water and butter to a simmer; immediately remove from heat and whisk in cocoa powder. Beat in confectioners' sugar and vanilla until smooth; cool slightly. , Place one cake layer on a serving plate; spread with cold custard. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.
Nutrition Facts : Calories 310 calories, Fat 11g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 166mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.
BOSTON CREAM PIE
An American classic, Boston cream pie isn't a pie at all. Its base is an old-fashioned hot milk cake, a downy-soft, buttery yellow cake. How you whip the eggs and the sugar is critical, as the tiny air bubbles they produce add lift to the finished product. This traditional version is best the day it's made, but will hold up in the fridge for a couple of days. You may just notice a slight change in texture. Slathered with homemade vanilla custard and a chocolate glaze, it hits all the right notes, but it would be just as lovely served with in-season berries or layered with chocolate or coffee custard instead of vanilla. Make it as is, or go rogue. Either way, it's sure to please.
Provided by Samantha Seneviratne
Categories cakes, dessert
Time 1h
Yield 10 servings
Number Of Ingredients 20
Steps:
- Make the custard: In a medium saucepan, whisk together egg yolks and sugar until well combined. Whisk in cornstarch and salt. In a slow, steady stream, whisk in milk and then the cream. Add butter. Cook mixture over medium-low heat, stirring constantly with a wooden spoon, just until it starts to thicken. Immediately whisk mixture until smooth, then continue to cook and stir custard until it has come to a very low boil for 2 minutes, about 6 to 8 minutes total. Strain custard through a fine mesh sieve into a small bowl, pushing it through with a small spatula. Stir in vanilla. Cover with plastic wrap, pressing the plastic directly onto the surface. Chill for at least 3 hours and up to 24 hours.
- Prepare the cake: Heat oven to 325 degrees. Butter a 9-by-2-inch round baking pan, generously greasing the sides, and line it with parchment paper. Butter parchment paper. In a medium bowl, whisk together flour, baking powder and salt.
- In a small saucepan, bring the milk and butter to a simmer over medium heat. When the butter is melted, remove pan from heat. In a large bowl, beat eggs and sugar with an electric mixer until pale and thick, about 4 to 6 minutes. With the mixer running on low, add the milk mixture and beat until combined. Then add flour mixture and vanilla and beat until combined.
- Transfer batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
- Transfer to a rack and let cool 10 minutes. With a very thin knife, cut around the edge to release the cake from the side of the pan. Carefully flip the cake onto the rack, then turn it right-side-up to cool completely.
- Assemble the cake: Using a serrated knife, carefully cut the cake into two layers and place the bottom layer on a serving plate. Stir custard, and spread it onto the cut side of the bottom half. Replace the top half of the cake, cut side down.
- Prepare the glaze: In a small saucepan over medium-low, heat the cream to a simmer. Remove the pot from the heat and pour cream over the chocolate chips, oil, salt and let stand for 3 minutes. Whisk until smooth. Spread the glaze evenly over the top of the cake.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 8 grams, Carbohydrate 59 grams, Fat 23 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 13 grams, Sodium 279 milligrams, Sugar 39 grams, TransFat 0 grams
BOSTON CREAM FILLING
Make and share this Boston Cream Filling recipe from Food.com.
Provided by Momma2Seth
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, cornstarch & salt in saucepan. Add milk, vanilla & egg yolks, stir with wire wisk until blended. Cook over medium heat, strring constantly until thickened. Cool completely.
- You can also add a cup of whipped cream to make a fluffier, moussie type filling, or 2 oz. of baking chocolate for a chocolatey one.
Nutrition Facts : Calories 85.9, Fat 2.8, SaturatedFat 1.4, Cholesterol 61, Sodium 71.2, Carbohydrate 12.9, Sugar 8.4, Protein 2.1
BOSTON CREAM PIE MINIS
This recipe adapted from Kraft Kitchens. These are impressive little cupcakes that taste just like a boston cream pie or chocolate eclair
Provided by Vseward Chef-V
Categories Dessert
Time 15m
Yield 24 cupcakes
Number Of Ingredients 5
Steps:
- PREHEAT oven to 350ºF. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool 10 minute in pans. Remove to wire racks; cool completely.
- POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Let stand 5 minute to thicken. Meanwhile, using a serrated knife, cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding.
- Spoon about 1 tablespoons of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
- MICROWAVE remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 minute or until chocolate is almost melted, stirring after 1 minute.
- Stir until chocolate is completely melted and mixture is well blended. Frost each cupcake with about 1-1/2 teaspoons of the chocolate mixture.
- Refrigerate at least 15 minute before serving. Store leftover cupcakes in refrigerator.
Nutrition Facts : Calories 152.6, Fat 7.1, SaturatedFat 3.2, Cholesterol 12.1, Sodium 167.1, Carbohydrate 21.6, Fiber 0.5, Sugar 13, Protein 1.6
More about "boston creme minis recipes"
MINI BOSTON CREAM PIE - SCOTCH & SCONES
From scotchandscones.com
Ratings 7Calories 427 per servingCategory Dessert
- Preheat the oven to 325°F. Lightly grease two 6-inch round cake pans with baking spray, line with parchment paper, then grease the parchment.
- Make the cake: Beat the sugar and egg together at medium-high speed using a stand mixer fitted with a paddle attachment (or hand mixer) until very thick, about 3 to 4 minutes (butter will fall from the paddle in thick ribbons). Beat in the vanilla extract.
- Using a sifter, combine the flour, salt, and baking powder in a small bowl. Add to the egg mixture and beat on low speed just until combined, about 1 minute.
- In a saucepan set over medium heat, bring the milk and butter just to a simmer. Remove the pan from the heat, and stir the mixture until the butter is completely melted.
BEST MINI BOSTON CREAM PIES RECIPE - DELISH
From delish.com
5/5 (3)Total Time 25 mins
- In a small saucepan over medium heat, heat heavy cream until bubbles form around the edges.
MINI BOSTON CREAM PIES | CANADIAN GOODNESS - DAIRY …
From dairyfarmersofcanada.ca
Servings 12Energy 351 CaloriesCarbohydrate 41 gFat 20 g
MINI BOSTON CREAM PIE RECIPE - BARAN BAKERY
From baranbakery.com
HOMEMADE BOSTON CREAM PIE - BUTTER WITH A SIDE …
From butterwithasideofbread.com
MINI BOSTON CREAM PIES • THE CRUMBY KITCHEN
From thecrumbykitchen.com
MINI BOSTON CREAM PIE FOR TWO - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
4.7/5 (32)Category CakesCuisine AmericanTotal Time 2 hrs
EASY MINI BOSTON CREAM PIES RECIPE - SOUTHERN PLATE
From southernplate.com
Reviews 116Category DessertServings 5Total Time 15 mins
BOSTON CREAM PIE MINI TARTS - BROWN SUGAR FOOD BLOG
From bsugarmama.com
BOSTON CREME MINI-CUPCAKES RECIPE | ALLRECIPES
From test.element.allrecipes.com
MINI BOSTON CREAM DONUTS | DESSERT NOW DINNER LATER
From dessertnowdinnerlater.com
EASY BOSTON CREAM PIE COOKIE BITES RECIPE | PRACTICALLY HOMEMADE
From practicallyhomemade.com
BOSTON CREAM PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BOSTON CREAM PIE MINIS RECIPE - DELISH
From delish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love