Vanilla Bean Boston Cream Cupcake Recipe

Boston Creme Pie is always a crowd favorite! This spin on the classic dessert is somehow light and decadent at the same time.

  • Medium
  • 150 mins
  • 8 servings
Ingredients

Feather Sponge Cake (high altitude recipe adjustments noted in parenthesis with asterisk)*

  • 1 cup sifted cake flour – (1 ¼ cup + 1 tablespoon sifted cake flour)*
  • ¼ tsp salt (½ teaspoon salt)*
  • 2/3 cups sugar (1 cup sugar)*
  • 7 large eggs (6 large eggs *) - separated
  • 1 tsp Rodelle Gourmet Vanilla Extract*
  • 3 tbsp water (1 ½ tablespoons water)*
  • ½ tsp cream of tartar (¼ teaspoon cream of tartar)*
  • 1 tsp grated lemon zest (1 tablespoon lemon zest)*
  • (1 ½ tbsp fresh lemon juice)*

Vanilla Bean Cream

  • 1/3 cup sugar
  • 2 tbsp all-purpose flour
  • 2 tbsp cornstarch
  • 4 large egg yolks
  • 1 1/3 cups milk
  • 1 Rodelle Vanilla Bean, split and scraped

Rodelle Cocoa and Vanilla Glaze

  • 2 cups powdered sugar
  • ¾ cups Rodelle Gourmet Baking Cocoa
  • 3 tbsp butter, softened
  • 1 tsp Rodelle Gourmet Vanilla Extract
  • 4-5 tbsp milk or half & half
Uses
Directions

Feather Sponge Cake

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease and flour 8 custard cups or 6 to 7 ounce ceramic ramekins (line bottom of ramekins with parchment paper)
  3. Sift the flour twice and return to sifter
  4. Combine the egg yolks, 2/3 cups sugar (½ cup sugar), salt, (water), and vanilla extract, in a medium bowl and beat on high speed until thick and pale yellow 2-3 minutes
  5. In a large bowl combine 7 (or 6*) egg whites and cream of tartar. Beat on medium speed until soft peaks form
  6. Gradually add ½ cup sugar while beating on high speed
  7. Beat until the peaks are almost stiff but not dry. Use a spatula to fold in ¼ of the egg whites to egg yolk mixture, then scrape the mixture back into the bowl with the remaining whites and fold together. Sift one-quarter of the flour mixture at a time and fold in just until incorporated. Fold in the grated lemon zest and lemon juice.
  8. Fill the ramekins ½ full. Bake until a toothpick inserted into the center comes out clean, about 30 minutes.
  9. Let cool on a rack for 5 minutes. If needed, insert a butter knife between cake and pan to loosen. Remove from ramekins and let cool before cutting in half.

Vanilla Bean Cream

  1. Combine the sugar, flour, cornstarch, and egg yolks and beat on high speed until thick and pale yellow, about 2 minutes.
  2. Meanwhile, in a medium stainless steel or enamel saucepan simmer the milk, vanilla bean pod and the scraped seeds
  3. Fish out the Rodelle Vanilla Bean.
  4. Gradually pour about one-third of the hot milk into the egg mixture stirring to combine.
  5. Scrape the egg mixture back into the pan and cook, whisking constantly and scraping the bottom and corners of the pan to prevent scorching, over low to medium heat until the custard is thickened and begins to bubble.
  6. Then cook, whisking, for 45 seconds.
  7. Using a clean spatula, scrape the custard into a clean bowl. Cover the surface of the custard with a piece of wax or parchment paper to prevent a skin from forming. Let cool, then refrigerate before using.
  8. Keeps refrigerated for up to 2 days.

Rodelle Cocoa and Vanilla Glaze

  1. In a medium bowl beat the butter on medium to cream.
  2. Sift the powdered sugar and cocoa together.
  3. Slowly combine the cocoa mixture with the butter, beating together until smooth and creamy
  4. Slowly add the milk or half-&-half and beat until desired consistency (like honey).

Assembly

  1. Slice the cupcakes in half to make a top and bottom.
  2. Spoon on one to two tablespoons of the custard on the bottom half.
  3. Set the top half on the filling and lightly press together.
  4. Spoon the glaze over the top to coat and let some drip over the side.
  5. Refrigerate until ready to eat.