Butter Cake cupcakes

On Sun 26 Jun 2005 06:41:22p, wrote in rec.food.cooking:

Quoted message said:

I'm going to make boston creme cupcakes, but I don't want to use a
Duncan Hines cake mix (which I usually use) because it turns out so
fluffy. First of all, is there a way I can doctor the cake mix to make
it sturdier (or am I making the mix wrong), or does anyone have a
butter cake recipe that is sturdy, but moist.

While there are many Boston cream pie recipes that use a butter cake, most
actually use a sponge cake. Having said that, a butter cake base would
probably work best for cupcakes.

Boston Cream Pie

Cake:
1 1/4 cup all-purpose flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/3 cup butter
1 egg
2 tsp. vanilla

Filling:
1/3 cup sugar
2 tablespoons cornstarch
1/4 tsp. salt
1 1/2 cups milk
2 egg yolks, slightly beaten
2 teaspoons vanilla

Frosting:
1/3 cup butter
2 cup confectioner's sugar
2 teaspoons vanilla
2 oz melted unsweetened chocolate
2 to 4 tablespoons milk

Heat oven to 350 degrees F. Grease and flour 9-inch round cake pan. Measure
all cake ingredients into a large mixer bowl. Blend 30 seconds on low
speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping
bowl occasionally. Pour into pan. Bake 35-40 minutes. Cool. While cake is
baking, prepare cream filling: Blend sugar, cornstarch and salt in medium
saucepan. Combine milk and egg yolks; gradually stir in to sugar mixture.
Cook over medium heat, stirring constantly until mixture thickens and
boils. Boil and stir 1 minute. Remove from heat; stir in vanilla. Cool to
room temperature. Once cake has cooled, split cake into 2 thin layers. Fill
layer between the cakes with cream filling. Prepare frosting: Melt butter
in saucepan. Blend in sugar, vanilla and melted chocolate. Stir in milk 1
Tbsp at a time until mixture becomes glaze- like. Spread over top of cake.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Quoted message said:

I'm going to make boston creme cupcakes, but I don't want to use a
Duncan Hines cake mix (which I usually use) because it turns out so
fluffy. First of all, is there a way I can doctor the cake mix to make
it sturdier (or am I making the mix wrong), or does anyone have a
butter cake recipe that is sturdy, but moist.

Many thanks!

Billie

If you can find a recipe that calls for adding vanilla instant pudding
to the mix, it will come out sturdier.

Sue(tm)
Lead me not into temptation... I can find it myself!

<<If you can find a recipe that calls for adding vanilla instant
pudding
to the mix, it will come out sturdier.

Sue(tm)
Lead me not into temptation... I can find it myself! >>

thanks...that's what I needed to know.

Thanks Wayne also for the great boston creme pie recipe.

Billie

On Sun 26 Jun 2005 08:20:09p, wrote in rec.food.cooking:

Quoted message said:

<<If you can find a recipe that calls for adding vanilla instant
pudding
to the mix, it will come out sturdier.

Sue(tm)
Lead me not into temptation... I can find it myself! >>

thanks...that's what I needed to know.

Thanks Wayne also for the great boston creme pie recipe.

Billie

You're very welcome, Billie. Good luck with the cupcakes!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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