Cupcakes! A bakers mission...: Boston Cream Pie (Cake)

Is there anything more comforting than a comforting pie (or cake)? Nothing. Boston Cream Pie (cake) is delicious so I have heard. I always wondered what it was like. I mean, I have had the Yoplait Boston Cream Pie Yogurt. But then again, that's yogurt. And it was kinda bad. In my last post you might have read that I was being stupid and bought too much whole milk. I had to make this recipe. It called for a lot of whole milk.

First I made the custard. And oh my God. It was like a tiny corner of heaven, in a bowl. It was so...so...um..lovely? No...cus-tard-y? Yes! Ah yes! It was custardy! Is that even a word? I don't think it is. Um. NOW IT IS! *add to dictionary*. I am also known as the Vanilla Queen. I always, ALWAYS get the right amount of vanilla in the recipe with measuring it. It was strange, because it called for flour in the custard...does that sound right?

Then I made the cupcakes. More whole milk. UGH. I bet after this I'm going to have nightmares about giant bottles of whole milk. I haven't whole milk in years! It had actually slipped my mind. And then, there it is, sitting in my fridge. A cute polka dot cow on it...smiling. I can't resist the face! It's funny actually. Whenever I'm at the store to get lunch items or whatnot, I always think, "what do I need for cupcakes?" I always remember what I need, but I always forget the amount! But back to cupcakes! I was under so much pressure NOT to boil the milk and have it scald. Having three extra sets of eyes staring at you make more trouble. It worked out perfectly though. And thank Elinor Klivans that she specifically put that the batter was suppose to be thin. It made it easier to pour into the pan.

Here are the beautiful cupcakes!

The giant cupcake liners actually shrunk around the cupcakes...making it look like a mini cake! I was so happy and felt successful and professional. I went straight on to baking the second batch. But I noticed something weird about the batter. It looked like the original batter, but some oil was swirling around on top. I thought it wouldn't matter, so I baked them anyway. Guess what happened? It was a nightmare! A few cooked all the way through...except the rest didn't! The tops were still gooey and it smelled weird. I put them in for five extra minutes...and then another five minutes and then two minutes. They came out dense and tough. Yuck! I ended up throwing them away! I guess that I'm not professional at all.

The cupcakes in the pan were the cursed ones! I then let them cool, then chill in the fridge. Meanwhile, I made the glaze.

Chocolate perfection. Time to fill the cupcakes! I took the custard out of the fridge that had been in there for about two hours. Oh yes. TWO HOURS! And then the cupcakes. I sliced of a 1/4 inch of the top, then scooped out a piece of cupcake. Then I took a big spoonful of custard and filled the hole. I then put the top on the cupcake and set aside.