Happy Hump Day Everyone!
I hope everyone’s Wednesday is going well and the week has been good to you this far! The store has been super busy and the cupcake oven has not stopped! My best friend Stir-Mix-A-Lot (my mixer) has been hard at work preparing as many things as i throw at it!
Today’s recipe is a twist on an old favorite Those Boston Cream Pies when i was a kid were so delish! We would get them from the Amish bakery around the corner from where I lived as a kid and it would be gone the next day. We could only get them for special occasions for that reason. I think it was one of their most popular aside from the peanut butter pies they cranked out.
These Gluten Free Boston Cream Cupcakes are absolutely amazing! They are the best combination of sweet and chocolaty and the vanilla pudding inside perfectly compliments the chocolate icing on top! I hope you are hungry (or maybe not..) because you will make these after seeing them and the recipe!
Gluten Free Boston Cream Cupcakes:
3/4 Cup Brown Rice Flour
1/3 cup + 3 Tbsp Tapioca Starch
2/3 tsp Xanthan Gum
1 1/4 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Himalayan Salt
3/4 Cup Sugar (I used Demerara Sugar)
1 1/2 tsp Vanilla
1/2 Cup Coconut Oil
1/2 Cup Buttermilk (I mixed Almond Milk(you can use regular milk if no buttermilk on hand too) with 1/2 tsp lemon juice and let sit for a few minutes)
Preheat oven to 350 degrees Fahrenheit.
Sift together all your tapioca starch, brown rice flour and xanthan gum. The more you sift the lighter your cupcakes will be. Then mix in your baking powder, baking soda and salt and set aside.
In another bowl combined your eggs, sugar, vanilla, coconut oil and buttermilk.
Add in your flour mixture gradually so you don’t make a mess… I know it is inevitable.
Fill a muffin tin with cupcake cups and fill them 3/4 of the way full.
Bake 17-19 minutes.
Let them cool for about 5 minutes in the muffin tin and them let them completely cool on a cooling rack.
take out the inside of your cupcake. I used a teaspoon spoon. Then fill that with vanilla pudding. I made my own but you can use instant if you want to. You can find recipes all other the internet or you can use mine:
- 3⁄4 cup Demerara Sugar (Any sugar)
- 1⁄4 cup Tapioca Starch
- 2 1⁄2 cups Milk
- 1⁄4 teaspoon Salt
- 3 egg yolks, slightly beaten
- 1 tablespoon Butter
- 1 teaspoon Vanilla
Mix together sugar, starch, and 1/4 cup of milk in a sauce pan over medium heat. Stir for 30 seconds. Mix together the rest of your milk and egg yolks. Pour into sauce pan slowing and add salt. Stir until it starts to thicken. About 5 minutes. then add your vanilla and butter while it cools. Place in fridge to chill 2 hours before baking the cupcakes.
Make a chocolate butter cream icing (or a ganache) and decorate how you want!
Perfect for an after dinner sweet tooth, birthday parties and backyard get togethers. They really are as good as they look! Serve with a glass of milk to balance the sweetness or by itself because they taste amazing!
I love cupcakes because they are the perfect serving amount. You get the cake, the filling and the icing. It’s like the perfect corner of the cake but everyone gets it! I would place them in the fridge if you aren’t going to eat them all right away. Popping them in the microwave for 5 seconds will thaw the butter cream without melting it. This is just so the pudding will continue to set and let the cupcake absorb some of the pudding.
I am telling you everyone will not be able resist these beautiful cupcakes! You will be the biggest hit of the best party! I am only saying it because it is true!
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