Saturday, 11 April 2015

BOSTON CREAM PIE CUPCAKES..with chocolate ganache

1 packet duncan hines french vanilla cake mix
(or your own recipe)
1 cup thickened cream
1/4 cup icing sugar
1 teaspoon vanilla
1 packet vanilla instant pudding
1/2 cup thickened cream
1/2 cup milk

preheat oven to 180c
line two 12 cup muffin trays with patty pans.

make the cake mix as directed on packet.
distribute mix evenly between the 24 pattypans. cook 15 - 20 mins or until a skewer comes out clean. cool completely.

whip the 1 cup thickened cream with the icing sugar and the vanilla. put aside.

mix the instant pudding with the 1/4 cup of cream and the milk.

fold  the pudding mix into the whipped cream until well combined.

cut cakes in half widthways and pipe or spoon pudding mix evenly on the cake bottoms. cover with tops.

spoon  ganache over tops.


113 grams dark cooking chocolate, broken up
1 big tablespoon golden syrup
1/2 cup thickened cream

in a heatproof bowl over a pot of boiling water, melt the chocolate, cream and golden syrup, stirring until smooth.

cool until thick enough to spread on cakes.

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