Boston Cream Pie Cupcakes r1

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Ingredients List

VANILLA CUPCAKES
6 tbsp (86g) sour cream, room temperature
2 tsp (10ml) vanilla extract
6 tbsp (84g), unsalted butter, room temperature (I use Challenge Butter)
3/4 cups (155g) sugar
2 tsp (8g) baking powder
¼ tsp salt
3 large egg whites, room temperature
1 1/4 cups (163g) all purpose flour
6 tbsp (90ml) milk, room temperature
2 tbsp (30ml) water, room temperature

PASTRY CREAM FILLING
1 cup + 2 tbsp (270ml) milk
1 tbsp (14g) salted butter
2 egg yolks
6 tbsp (78g) sugar1 1/2 tbsp cornstarch
1 tsp vanilla extract

CHOCOLATE GANACHE
12 oz (338g) semi sweet chocolate chips
3/4 cup + 2 tbsp (210ml) heavy whipping cream
2 tbsp (30ml) light corn syrup


 Directions
1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
3. Add sour cream and vanilla extract and mix until well combined.
4........................................

for full recipes please see : www.specialcuisinerecipe.com

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