Happy New Year! Lab #1: Martha Expierment--Boston Creme Pie

Happy New Year!! I was very excited to ring in 2010 and leave 2009 behind. What better way to get the new year rolling then with baking? It was my first lab in the Martha experiment. Boston Creme Pie. AND, this was one very delicious cupcake! A soft uber-moist sponge like cake with a voluminous creme center, and a chocolate glaze that is like the cherry on a hot fudge sundae.

I started with baking the cupcake. Since these pastry-like cuppies do not require a liner, it's important to grease and flower the muffin tin extensively. You really have to get every nook and cranny of the tin as the cake is fairly sticky and you'll want a clean break after baking. Next, I moved to make the creme filling. The filling requires 2 hours chilled in the refrigerator, and I recommend beginning with the custard so that it is nice and chilled when the cupcakes are cooled and cut.

Once the cupcakes had baked at 350 for about 15 minutes, I allowed them to cool for about 2 hours. (The custard was chilling in the fridge.) I then sliced the cupcakes in half with a serrated knife. I eyeballed a dollop of custard in the center.

Then, I prepared the chocolate glaze. Martha called for 6oz. of semi-sweet chocolate. I revised the recipe slightly with 3 oz. of Milk Chocolate and 3oz. of Dark Chocolate. I enjoy the subtle tartness of Dark Chocolate in a ganache.

Although the Boston Creme Pie is a little messy to eat, the end result is well worth the ooey-gooey sticky drip drops. One of the best cupcakes I've made yet!

Until my next cupdate,

Linds