Flipping Through Confectionary Goodness

I am one of those people who bought right into the cupcake craze.  I have always loved cupcakes, preferring them far over any other dessert.  I can be especially won over with vanilla cake with chocolate icing cupcakes, nothing fancy, just sweet sweet goodness!  I love cupcakes so much that when I lived in New York, my roommate and I went on a cupcakery tour for my birthday.  The tour involved 4 cupcakeries and 2 cupcakes per cakerie (more on that later).  We were stuffed and on a serious sugar craze, but happy nonetheless!

So, when I saw the newest Martha Stewart Living, I had to pick it up for the sake of “research.”  I am not much of a baker, but that doesn’t stop me from flipping through the magazine and picking what cupcake I would bake, should the mood strike. 


Martha actually had a Boston Cream cupcake, which was the flavor cupcake I picked up most often when I would visit the dearly loved Crumbs cupcake shop near Wall Street, which was right by my work.   I swear they put Crumbs in that location just to taunt me.  I also feel as though Martha is taunting me by featuring it in her magazine.

Recipe is below.  Bake, enjoy, and let me know how they are.  Or, if you’re anything like me, read about all of it’s mouth watering goodness and plan a trip to NYC so you can make a visit to Crumbs!

Boston Cream Pie Cupcake
Makes 18

1 1/2 cups all-purpose flour, plus more for tins
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
3 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
Vanilla Cream
Chocolate-Ganache Glaze


  1. Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
  2. Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
  3. Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
  4. Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.

One Response to “Flipping Through Confectionary Goodness”

  1. limeandlemon Says:

    sounds delicious … Laila .. http://limeandlemon.wordpress.com

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