Boston Cream Pie Cupcakes

Name: Boston Cream Pie Cupcakes
Yield: makes 20
Ingredients: 6 tablespoons (3/4 stick) unsalted butter, cut into pieces, plus more, room temperature, for tins; 1 1/2 cups all-purpose flour, plus more for tins; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup milk; 3 large eggs, room temperature; 1 cup sugar; 1 teaspoon pure vanilla extract; Pastry Cream (page 316); Chocolate Ganache Glaze (page 312)

January 24, 2012

Boston cream pie—which, of course, is not a pie at all—originated at the Parker House Hotel in Boston in the 1850s. When home cooks replicated the dessert, they baked the soft yellow sponge cake in pie tins (hence the name), which were more readily available than cake pans. This petite variation is at once familiar and novel.

Recipe notes

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