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Boston Creme Cupcakes
Posted: 30 April 2009 09:52 AM   [ Ignore ]
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I am planning on making yellow cupcakes with bills chocolate frosting this weekend and I was thinking of making them into boston creme type cupcakes. I have searched the internet for a recipe for the custard and I have come up with all sorts of different recipes that I don’t know what to use! Some call for cornstarch, some call for powdered sugar, some for regular sugar….

does anyone know where i can get a recipe for a custard just to fill these cupcakes with??  I dont have TCB on me now, so I don’t recall if there is a recipe in there…

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Posted: 30 April 2009 12:00 PM   [ Ignore ]   [ # 1 ]
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SKIWEAVER#9:
  Good morning. Ski, what you are seeking is commonly called “PASTRY CREAM”. Some recipes use whipping cream & some a combo of that together with either 1/2- 1/2 or regular milk. yes Ski, cornstarch will be employed along with GRANULATED sugar not powdered sugar.
  Look thru your baking books for a recipe. I would use the easiest recipe you have. If you cannot find one I can post one for you.

~FRESHKID.

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Posted: 30 April 2009 12:31 PM   [ Ignore ]   [ # 2 ]
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awesome thanks to much, it really cleared things up!

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Posted: 30 April 2009 12:41 PM   [ Ignore ]   [ # 3 ]
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Ski, here is Rose’s pastry cream recipe
http://www.realbakingwithrose.com/2007/02/the_missing_pbs_recipes.html

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Posted: 30 April 2009 02:38 PM   [ Ignore ]   [ # 4 ]
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ROZANNE:
  Good afternoon. Thank you for the assist.
Enjoy the rest of the day by soaking up the sun with a hi~ball made from Canadian Seagram’s 7 & Canada dry beverage. rolleyes

  ~FRESHKID.

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Posted: 30 April 2009 03:50 PM   [ Ignore ]   [ # 5 ]
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Thank you. You are too funny!  smile

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Posted: 30 April 2009 04:38 PM   [ Ignore ]   [ # 6 ]
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You’re going to LOVE pastry cream—so rich, so smooth and creamy, so yummy!

(Excuse me while I go off and drool for a while…)

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Bungalow Barbara

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Posted: 30 April 2009 09:07 PM   [ Ignore ]   [ # 7 ]
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Do you have a favorite yellow cupcake recipe that you would share?  I have yet to find one I love.

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Posted: 30 April 2009 09:51 PM   [ Ignore ]   [ # 8 ]
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Oooo, yes, pastry cream- delicious stuff!  Rose’s P&PB;has a great one, plus a number of flavor variations (though for Boston Creme Pie you’d want vanilla).

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Posted: 01 May 2009 08:57 AM   [ Ignore ]   [ # 9 ]
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I have a recipe for a yellow cupcake which i am trying tonight. I am going to use FRESHKIDS trick with the honey. If its good, ill let you know.

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Posted: 01 May 2009 11:05 PM   [ Ignore ]   [ # 10 ]
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my yellow cupcakes came out very flat topped, then sunk a LOT in the middle. I have no idea why, I followed the recipe (which btw, they all were uniformly flat and sunk) and I even tried freshkids honey trick. The TASTE of the cupcakes was good, but the look wasn’t, and the crunchy edges (due to flattening out on the pan) were no good.

Then bills buttercream…tasted good but mine was not NEARLY as dark as everyone elses was! I was so confused…i used 1/3 c cocoa powder and 8oz bittersweet chocolate. It was darker than mousseline but not as dark as your pictures. It tasted good though but piped very soft. I wonder if again there was some trouble with my sugar temp. It stayed at 222 degrees for a LONG time (way longer than normal, usually it goes to 248 very quickly).....literally probabaly 3-5 minutes until it finally went up to 245, then shot to 250. Thats when i took it off heat. Maybe that was a problem I dont know.
Either way, back to the drawing board…

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Posted: 02 May 2009 10:46 AM   [ Ignore ]   [ # 11 ]
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Ski, Bill’s buttercream is darker than the choc mousseline in TCB but not a really dark brown. The pictures that you see with the dark brown colour may be a result of the lighting the picture was taken in. Try adding more chocolate to get it darker but it may alter the consistency of the bc if you add too much.

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Posted: 02 May 2009 10:48 AM   [ Ignore ]   [ # 12 ]
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skiweaver9 - 02 May 2009 02:05 AM

my yellow cupcakes came out very flat topped, then sunk a LOT in the middle. I have no idea why, I followed the recipe (which btw, they all were uniformly flat and sunk) and I even tried freshkids honey trick. The TASTE of the cupcakes was good, but the look wasn’t, and the crunchy edges (due to flattening out on the pan) were no good.


Have you tried the All Occasion Downy recipe? You may have better luck with it.

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Posted: 02 May 2009 10:58 AM   [ Ignore ]   [ # 13 ]
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No I havent tried it yet, i will next time though. I think i am moving away from cupcakes now, and back to cakes, i seem to have better luck lol.

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Posted: 02 May 2009 11:03 AM   [ Ignore ]   [ # 14 ]
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SKI#9:
  Good morning. Ski, I am sorry to learn of your baking disappointment. hmmm  If you can allow us to troubleshoot your recipe for the cake. I believe just from your description of the baked product I may know why you sustained a baking failure. Also Ski including the recipe directions as well.
  Enjoy the weekend Ski.

  ~FRESHKID.

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Posted: 02 May 2009 11:07 AM   [ Ignore ]   [ # 15 ]
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Here is recipe
1.5 c flour
1.5 tsp baking powder
1/2 tsp salt
1 cup sugar
1 stick butter
.5 c sour cream
1 egg
2 yolks room temp
1.5 tsp vanilla

Sift flour and baking powder .Whisk in salt
Cream butter and sugar, beat in eggs adn vanilla
Add flour mixture, beat until smooth and shiny about 1 minute

Divide batter into liners bake 350 20-25 minutes


I doubled the recipe, could that be where it went wrong??
I also omitted 1/4 cup sugar and added the equal amount of weight with honey.

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