Who said boston cream pie is created for special occasions? And how should we distinguish between a special one and not? For instance, I have a birthday coming so should I wait till that day to make myself a custard cake? While somebody hates this day so much that he doesn’t come out at all.
The best solution is to find good positive moments to celebrate in each day. I finally received last volume of Kinfolk (no delays this time), we enjoy perfect Indian summer here, аnd in a couple of days I officially become one year older but not yet! So why not having a small treat as a boston coconut cream cupcake!
Boston Coconut Cream Cupcakes
For the sponge:
- 90 g flour
- 1 tsp baking powder
- 100 g sugar
- 3 eggs
- 2 1/2 tbsp vegetable oil
For the custard:
- 1 бcan cococnut milk (400 ml)
- 4 egg yolks
- 100 g sugar
- 2 tbsp cornstarch
For the ganache:
- 150 g dark chocolate
- 150 g coconut milk
Preheat oven to 175°C. Prepare standard muffin tins.
Sift flour and baking powder.
Separate yolks from whites. Whisk yolks with oil. Whip the whites and sugar till soft peaks (be careful not to overwhip them as the sponge may lose the texture).
Accurately fold the egg whites into the yolks. In several stages stir in the flour.
Pour the batter into the forms and bake for 20-25 minutes. Set aside to cool.
Meanwhile make the custard. Heat milk. In a bowl whisk yolks, cornstarch and sugar. Pour 1/3 milk into the yolk mixture and stir to combine. Then pour the mixture back into the pan, return to heat and cook stirring till the cream starts to thicken. Pour the custard into a clean bowl and cover it with a plastic wrap so that it is firmly pressed over the surface of the custard. Set aside.
Heat the milk and pour it over the chopped chocolate. Stir till the chocolate melts.
Assemble. Cut the cooled sponges into two. Spread the cream on the bottom leyer and sandwich with the top leyer. Pour the ganache on tops of the cupcakes. Keep in a refrigerator before serving.
Makes: 6 cupcakes