Boston Cream Cupcakes

Start with the filling it can be made a couple days a head of time and it only took me about 15 min.

1 1/3   cups of cream
3 egg yolks
1/2 cup of sugar
2 tablespoons of butter
1 1/2 teaspoons of vanilla
1 1/2 tablespoon of corn starch

Whisk sugar, yolks, and cornstarch for about 15 seconds until thick and pale yellow. Meanwhile bring cream to a low simmer over medium heat in a medium sauce pan.

Slowly whisk in egg mixture and continue whisk over medium heat for about 1 1/2 minuets until thick. Be sure whisk the whole time.

Whisk in vanilla and butter off heat.

Refrigerate

Cupcakes

1 3/4 cups of flour
3/4 cup of cream
1 cup of sugar
3 eggs
1/2 teaspoon of salt
1 1/2 teaspoon of baking soda
1 1/2 teaspoon of vanilla
1 1/2 sticks of butter

Grease cupcake pan and dust with flour. Preheat oven to 350

Mix dry ingredients in a mixer and add soft butter bit by bit into flour mixture slowly until resembles sand.

Add eggs one at a time

Add milk and mix for about 3 min until fluffy.

Fill pan and bake for about 15-20 min until a tooth pick comes out clean and then cool.

Cut out center of cupcakes and fill with about a tablespoon of filling and refrigerate.

Glaze

8 oz of chocolate chips

1/4 cup of corn syrup
1 1/2 teaspoon of vanilla
3/4 cup of cream

 Mix ingredients in a small sauce pan and heat over medium heat until melted

Let set for 30 min

Place cupcakes on a wire wrack and drizzle with about 1 tablespoon of glaze per cupcake and let rest

Lemon Pound Cake

This is great for desert or breakfast.  There isn't anything in this that isn't in a muffin.\

Cake
2 sticks of butter
1 lemon
3 eggs
2 cups of flour
1/2 teaspoon of baking powder
1/4 teaspoon of salt
1 teaspoon of vanilla
1/2 cup of milk
1 1/2 cups of sugar

Finely zest lemon into the sugar

Mix flour, salt and baking powder.

Cream soft butter and sugar on medium speed in a mixer until fluffy

Cream eggs in one at a time

Add vanilla into batter

Add in a little flour and then milk and keep alternating until all is thoroughly mixed in.

Bake at 350 for about 50 min until a tooth pick comes out mostly clean

Glaze
Juice of one lemon
1/2 brick of cream cheese (4 oz)
1ish cup of powdered sugar

Whisk cream cheese until fluffy

 Whisk in juice from the lemon

Slowly whisk in powdered sugar to desired consistency.

Glaze the pound cake

Slice and serve with lemon curd and berry sauce.  Top with excess glaze

Fresh Strawberry Mouse

This is not complicated and a nice spring time treat.

2 lbs of whole fresh strawberries
4 oz of soft cream cheese (1/2 brick)
1/2 cup of sugar
1/2 cup of whipping cream
1 3/4 tablespoon of unflavored gelatin

 Dice up 1 cup of strawberries and set aside for topping later

Food process strawberries until pretty smooth but with a few chuncks it okay.  Stir in the sugar and let rest for about 45 min.

Strain puree and separate out the juice.

Mix gelatin with about 3 tablespoons of juice and let rest for about 5 min.

 Process and strain remaining puree again.

Take remaining juice and simmer for about 10 min over medium heat and is reduced to about 1/4 cup.  You should start with about 1 1/2 cups of juice. Stir in gelatin mixture.

Whisk in cream cheese.

Whisk in puree.

Whisk cream in an eletric mixer on medium high speed until forms stiff peaks.

Put is serving glasses and chill for several hours and then top with chopped strawberries.

Peanut butter Brownie Cupcakes

These are brownies and then topped with wonderful pb frosting.

 Brownies:
2 eggs
6 tablespoons of salt
1 1.4 cup of chocolate chips (semisweet)
3 oz of unsweetened chocolate (baker's chocolate)
1/2 cup brown sugar
1/3 cup sugar
1 teaspoon of vanilla
1/2 cup of flour
1/4 teaspoon of salt
peanut butter cups if desired

Preheat oven to 350.  Melt butter unsweetened chocolate and 1/2 cup of chocolate chips over a slow double boiler.  (a pan with simmering water and bowl on top)

Mix both sugars into warm chocolate

Whisk in eggs briskly

Whisk in vanilla and salt

Mix in remain chocolate chips (it would be better to do flour first and then chocolate chips but if you forget to do flour first as I did you can do flour after)

Mix in flour

Fill 12 cupcake papers with roughly 1/3 a cup of batter and top with pb cup.  Bake for 20ish min unto tooth pick comes out with only a few crumbs.

Frosting:

1 cup of powdered sugar
34 cup of peanut butter
1/2 stick of butter
2ish tablespoons of heavy cream (depending on desired consistency)

Whisk butter, peanut butter in a standing mixer.  It might end up clumpy and more like a dough than a frosting

Whisk in cream a little at a time to desired consistency

Frost and top with 1/2 of a pb cup.