Bostoncreamcakesupreme Recipes

BOSTON CREAM CHEESECAKE

Steps:

• Heat oven to 325°F.
• Prepare cake batter as directed on package; pour into 9-inch springform pan sprayed with cooking spray. Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Cool.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over cake layer in pan.
• Bake 40 to 45 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan.
• Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is blended, stirring after each minute. Cool 15 min.; slowly pour over cheesecake. Refrigerate 4 hours.

BOSTON CREME CUPCAKES

Steps:

• Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer for 2 minutes, or until it thickens. Place mixture in refrigerator for 15 minutes. Spoon filling into a pastry bag fitted with a medium-size plain tip. Fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing a couple of tablespoons of filling into each cupcake.
• Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges. Remove from heat, add chocolate morsels to pan, and whisk until smooth. Spoon or drizzle glaze over cupcakes, or dunk the tops into the glaze. Refrigerate until set, at least 1 hour, before serving. Sprinkle with powdered sugar.

BOSTON CREAM CUPCAKES

Steps:

• To make cupcakes: Preheat oven to 350°F.
• Cream butter and sugar together with an electric mixer; add vanilla and eggs.
• Sift dry ingredients together and add in 3 stages, alternating with the buttermilk.
• Line muffin pans with paper liners.
• Fill each about three-quarters full with batter.
• Bake 15-20 minutes.
• To make pastry cream: Bring milk just to boil in medium saucepan.
• Whisk egg yolks, sugar and cornstarch together in a bowl.
• Stir just a little of the hot milk into the egg mixture to equalize the temperatures.
• Add a little more hot milk to the egg mixture and stir well again.
• Then add all of the hot milk and stir.
• Return mixture to saucepan; whisk over low heat constantly until mixture becomes thick.
• Pour pastry cream into clean bowl and whisk in vanilla.
• Whisk in butter 1 ounce at a time until smooth.
• Cover surface with plastic wrap and chill until cool.
• Fold whipped cream into chilled pastry cream.
• To make chocolate glaze: Bring cream and corn syrup to boil.
• Pour hot cream over chopped chocolate in a medium bowl.
• Let hot cream sit on the chocolate for about 5 minutes.
• Stir until chocolate is dissolved and smooth.
• Stir in butter.
• To assemble: Fill pastry bag with pastry cream; poke tip of pastry bag into top of each cupcake and inject each with some pastry cream.
• OR slice each cupcake in half horizontally and spread some pastry cream in between layers.
• OR remove a cone-shaped section from center of cupcake, fill hole with pastry cream and then replace cake piece.
• Drizzle chocolate glaze over top of each cupcake.

BOSTON CREAM CAKE SUPREME

Steps:

• Preheat oven to 350°.
• In 13x9" pan, combine 2 cups dry cake mix and melted butter; mix until crumbly.
• Press into pan.
• In large saucepan, combine pudding mix and milk, and cook as directed on pudding package.
• Pour pudding over cake mix in pan.
• Combine rest of dry cake mix, eggs and water until moistened and beat as directed on cake package.
• Pour cake mixture over pudding.
• Bake 30 to 35 minutes, or until top springs back when lightly touched.
• Remove cake from oven to a rack and cool.
• In small saucepan, combine first 3 glaze ingredients, heating until melted.
• Beat in sugar and vanilla until smooth. Immediately spread over cake.
• Refrigerate for 2 hours before cutting.

BOSTON CREAM CAKE

Steps:

• Make the pastry cream: Whisk together the sugar, cornstarch, and salt in a medium pot. While whisking, pour in the milk. Set the pot over medium-low heat, and heat the mixture to just below boiling. Meanwhile, whisk the eggs in a large bowl. Remove the pot from heat, and pour the milk slowly into the eggs, whisking constantly, to temper the eggs. Pour the mixture back into the saucepan, and stir constantly over medium-low heat until the mixture thickens and just begins to simmer. Immediately scrape the mixture into a clean bowl. Let it cool slightly, then cover the surface of the pastry cream with plastic wrap. Refrigerate several hours or overnight, until chilled and thickened.
• Make the cakes: Preheat the oven to 350 degrees F. Line a twelve-unit cupcake pan with paper liners. Sift together the flour, baking powder, baking soda, and salt onto a piece of parchment.
• Cream the butter and sugar in a mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Crack in the eggs, one at a time, mixing well between additions. Stir in the olive oil, vanilla, and zest. Beat on high speed for 2 minutes, to lighten and smooth the batter. Mix in the flour in three additions on low speed, alternating with the orange juice, beginning and ending with the flour. Once everything has been added, beat the batter on high speed for about 20 seconds.
• Divide the batter evenly among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 to 25 minutes. Remove the cupcakes from pan, and cool completely on a wire rack.
• Make the glaze: Combine the corn syrup, rum, salt, and 2 tablespoons water in a small pot. Bring to a boil, and simmer until slightly thickened, about 2 minutes. Put the chopped chocolate in a heat-proof bowl, and pour the syrup over the chocolate. Stir until the glaze is smooth and shiny and all of the chocolate is melted. Let cool until thickened and just warm to the touch.
• To assemble the cakes: Remove the cupcake liners from the cakes. Split the cakes at the base of the cap with a serrated knife.
• To finish: Invert one cake, and place the cake cap on a plate, cut side up. Spoon the pastry cream onto the cake top, then top with inverted cake bottom, like an upside-down mushroom. Spoon the hot chocolate glaze onto the base facing you, letting the glaze run down the sides of the cake, spooning on more if necessary. Repeat with the remaining filled cakes.

BOSTON CREAM CAKE

Steps:

• Make cake according to package directions, using two 8 inch round pans. allow cake to cool completely.
• Mix pudding according to package directions, spread between layers.
• Place chocolate icing, uncovered, in microwave for 30 seconds until thin, pour over top of cake until it runs down sides. Refrigerate for 1 hour.

SHAUNA'S BOSTON CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
• Mix both amounts of cake flour, baking powder, and salt in a bowl. Beat 3 egg yolks in a separate bowl with an electric mixer until thickened and lemon-colored, about 5 minutes.
• Beat 2/3 cup white sugar, 3 1/2 tablespoons butter, and 3/4 teaspoon vanilla extract in a bowl with an electric mixer until light and fluffy; beat in egg yolks. Beat flour mixture in several additions, alternating with 6 tablespoons milk and ending with flour mixture, into creamed butter-sugar mixture on low until incorporated. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Pour 1 1/2 cups milk into a saucepan; bring to a boil. Remove from heat. Whisk 4 egg yolks and 1/3 cup white sugar in a bowl until well combined; whisk in all-purpose flour. Pour 2 tablespoons of hot milk into egg mixture, whisking constantly. Slowly whisk in remaining hot milk. Return saucepan to stove and bring almost to a boil, stirring constantly, until thickened. Pour custard into a heat-proof bowl; stir in 1 teaspoon vanilla extract. Refrigerate until chilled.
• Melt 3 tablespoons butter and chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat; stir in confectioners' sugar and 3/4 teaspoon vanilla extract. Add water as needed to create desired consistency.
• Cut cake in half horizontally. Place bottom cake layer on a serving platter. Spread cooled custard onto bottom half; place top cake over custard layer. Spread frosting on top and sides of cake. Chill until serving time.