Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a mixing bowl, combine the softened butter and sugar, beating until light and fluffy.
- Gradually add in the eggs, followed by milk and vanilla, mixing well.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Slowly blend the dry ingredients into the wet mixture until just combined.
- Spoon the batter into the prepared liners and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack.
Making the Pastry Cream
- While the cupcakes cool, prepare your pastry cream. In a small saucepan, warm the milk over medium heat until it begins to steam.
- In another bowl, whisk the egg yolks with sugar and cornstarch until smooth.
- Gradually add the hot milk to this mixture, then return everything to the saucepan.
- Cook over medium heat while stirring constantly until thickened.
- Remove from heat, stir in the butter and vanilla, then transfer to a bowl to cool.
Filling and Ganache
- Once the cupcakes have cooled, use a knife to create a small hole in the center of each, then fill it with the pastry cream.
- For the ganache, gently heat the cream in a saucepan until just simmering.
- Pour it over the chopped chocolate and let it sit for a few minutes before stirring until smooth.
- Let it cool slightly, then drizzle over the filled cupcakes, allowing it to set.
Nutrition
Notes
These cupcakes are perfect for various occasions and can be paired with a glass of cold milk or a warm cup of coffee. Experiment with different flavors, such as using almond extract instead of vanilla or attempting chocolate cupcakes for a richer taste.