Vanilla cupcakes with Boston cream

Step-by-step cooking

1. Step 1:

   

   How to make vanilla cupcakes with Boston cream? First of all, make a cream and ganache. They need to stand up. How to make Boston cream? Divide the eggs into whites and yolks. The whites will go into the dough, the yolks into the cream. Mix cold milk with yolks, sugar, vanilla sugar in a saucepan. Add starch. Put everything on a small fire. Stirring constantly, bring to a boil.

2. Step 2:

   

   When the mass starts bubbling and thickens, remove it from the heat. Cool it for 5 minutes, and then add the softened butter. Stir the cream until smooth. Cover with a film so that it lies on the surface of the cream. This will prevent the formation of a crust. Remove the cream to cool in the refrigerator.

3. Step 3:

   

   How to make chocolate ganache? Divide the cream into two parts, each 100 ml. Put one part in the refrigerator for cooling. Heat the other 100 ml of cream in a saucepan to a temperature of 40 degrees. Add the chocolate to the cream and let it melt. Mix thoroughly. Then let the creamy chocolate mixture cool down well.

4. Step 4:

   

   Whisk the remaining 100 ml of chilled cream into a thick foam. When choosing cream, pay attention to their quality — they should not contain vegetable fats and other additives. Otherwise, the cream may not be whipped. Read about how to properly whip cream at the end of the recipe. Gradually add the cooled creamy chocolate mass to the cream. Carefully whisk the resulting ganache, cover with cling film and put it in the refrigerator for at least 4 hours.

5. Step 5:

   

   It remains to bake cupcakes. How to make vanilla cupcakes? Beat the soft butter with sugar to a fluffy light mass, add vanilla sugar.

6. Step 6:

   

   Add sour cream. Then enter the proteins one at a time, while stirring the dough each time.

7. Step 7:

   

   Then pour half a portion of flour with baking powder, mix. Add milk and water. And at the end, flour again. Mix the dough thoroughly until smooth.

9. Step 8:

   

   Prepare paper cupcake molds. Pour the dough to 2/3 of the height. Place the molds on a baking sheet or in a cupcake mold.

10. Step 9:

    

    Bake cupcakes in the oven, preheated to 180 ° C, until golden brown. When the top layer of baking is slightly browned, check it for readiness: pierce it with a wooden skewer in several places, if the skewer comes out dry, then the mold (or baking sheet) can be taken out of the oven. Cool the finished cupcakes.

11. Step 10:

    

    Cut out the middle of the cooled cupcakes.

12. Step 11:

    

    Put the cream in the cooking bag.

13. Step 12:

    

    Squeeze it into cupcakes.

14. Step 13:

    

    Also put the ganache in a cooking bag with a closed star nozzle. Squeeze the ganache onto the cupcakes with a beautiful cap. Everything is ready! Bon appetit!