Thursday, May 28, 2015

Boston Cream Cupcakes

Okay so can I just say, I have the most awesome husband on the planet?  He called me from work today and asked if we had vanilla pudding and whipping cream.  I wondered what he was up to and he just said it was a surprise!  I love surprises!

He came home from work and started whipping up these cupcakes!  Wow was I impressed!!  His mad cooking skills skills are admirable!  He adapted a regular recipe, to make it gluten free and it turned out amazing!  The cupcakes were delicious!  The cake was light and spongy, with the yummy pudding inside and the rich chocolaty ganache on top!

3/4 cup shortening
1 1/3 cups sugar
4 eggs
2 teaspoons vanilla extract
2 cups gluten free featherlight flour
1 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
1/3 cup sour cream
5.1 ounce box of instant vanilla pudding
1 12 ounce bag of semi sweet chocolate chips
1 cup heavy whipping cream

Preheat oven to 350º.  In a mixing bowl cream shortening and sugar until light and fluffy.  Beat in eggs and vanilla.  In a small bowl combine flour, xanthan gum, baking powder and salt.  Pour dry ingredients into the mixing bowl and mix well.  Add the milk and the sour cream and mix well.

Pour batter into paper-lined muffin cups until they are about 2/3 full, filling all 24 cupcakes.  Bake at 350º for 15 - 18 minutes, until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from the pan to a wire rack to cool completely.

Make the instant vanilla pudding according to the instructions on the package.  Pour pudding into a pastry bag with a size 3 or 4 plain tip (or whatever you have).  Push the tip through the top of each cupcake until you can't see the tip anymore and fill each cupcake with 1 - 2 tablespoons pudding.

Place chocolate chips in a small bowl.  In a small saucepan, bring cream just to a boil.  Pour over chocolate; whisk until smooth.  Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes.  Spoon over cupcakes.   Let stand until set.  Store in an airtight container in the refrigerator.

Yield:  2 dozen