Boston cream cup cakes

Boston cream cup cakes

 

Ingredients for cup cakes

• Flower 1 ¼ cup
• Baking powder 1 ¼ cup
• Salt ¼ tsp
• Butter 4 ounces
• Sugar 5 ounces
• Eggs 2
• Vanilla ½ tsp
• Milk ¼ to ½ cup
• Thick vanilla custard for filling 1 cup

Ingredients for chocolate icing

• Butter 2 tbsp heaped
• Chocolate 2 ounce
• Vanilla ½ tsp
• Icing sugar 1 cup
• Hot water if required 1 to 2 tbsp

Method for cup cakes

• Preheat oven to 180 degree C, sieve flour, baking powder, add in salt, beat butter for 30 seconds, gradually adding in sugar about 1 ounce at a time, add eggs one at a time, beating well after each addition, add vanilla on low speed at flour mixture 1/3 at a time, add milk until blended, divide batter into cup cake tray, bake until done, make thick custard with melon baler, scoop out center of each cup cake, scooping almost to bottom, spoon custard into center.

Ingredients for icing

• Melt butter and chocolate into low heat, stir in icing sugar and vanilla, mix until spreadable, spread icing over top of cup cake, refrigerate until serving time.