Boston Cream Cupcakes
  • Servings: 10 cupcakes
  • 2 eggs
  • 6 Tbsp sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1/2 cup flour
  • ---
  • Custard:
  • 1/4 cup sugar
  • 2 tsp cornstarch
  • 1/2 cup milk
  • 2 egg yolks, lightly beaten
  • 1/2 tsp vanilla extract
  • 3 Tbsp butter, softened
  • ---
  • Frosting:
  • 1 1/2 cups sugar
  • 1/4 cup cocoa
  • 2 Tbsp butter
  • 1/2 tsp vanilla
  • 2 tbsp milk
  1. Preheat oven to 350F. Line a cupcake pan with liners. In a small bowl, beat eggs until light and fluffy. Gradually add sugar and salt, beating until thick and lemon-colored, about 5 minutes. Stir in vanilla. Fold in flour, 2 Tbsp at a time. Spoon into a cupcake pan. Bake 15-20 minutes or until cakes springs back when touched. Cool for 10 minutes before removing from pans to cool completely.
  2. Custard: In a small pan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount into egg yolks before adding them to the pan (Adding a little bit of heat first will keep it from turning into scrambled eggs). Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat and let cool to room temperature without stirring. Once cool, cream butter and gradually beat in custard.
  3. Frosting: Beat frosting ingredients until mixed. Add more milk if necessary.
  4. To assemble: Cut a hole out of each cupcake middle and reserve crumbs. The batter may be sticky. Spoon custard into each center. Pipe frosting on top and garnish with reserved crumbs.
This is a great way to use up leftover egg yolks.