Still Alice – Boston Cream Cupcakes
There aren’t many foods mentioned in Still Alice so I took our book club recipes in two directions. First up is Boston Cream Cupcakes, giving homage to Alice’s familiar hometown. Tomorrow, I will post the recipe for Blueberry Buckle Bundt cake which is a top power food which enhances memory.
These cupcakes are delectable, delicious, and to die for. They are pretty as well.
(Adapted from Martha Stewart’s recipe)
1/2 cup milk
6 Tablespoon butter
1-1/2 cups flour
1 cup sugar
1-1/2 teaspoon baking powder
1 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
1 packet instant vanilla pudding
1 cup milk
2/3 cup heavy whipping cream
3/4 cup chocolate chips
1 Tablespoon corn syrup
Preheat oven to 350 degrees. Prepare 24 cupcake tins with paper cups.
In a microwaveable bowl, combine butter and milk and microwave for 2 minutes.
Add flour, sugar, baking powder, and salt, mixing until smooth.
Add in eggs and vanilla extract, mixing well.
Spoon batter into muffin tins, only filling about half full.
Bake for 15 minutes at 350 degrees.
Allow to cool completely then cut out the center of each cupcake with a knife, creating a cap.
In a small bowl, mix a packet of vanilla pudding and only one cup of cold milk, stirring until thick. (This is less than the recommended amount on the box.)
Dollop pudding filling in each cupcake hole and top with the cupcake cap. Some cream will remain showing.
In a microwaveable bowl, combine chocolate chips, cream, and corn syrup. Microwave for 2 minutes, stirring gently until combined.
Drizzle the ganache over the top of each cupcake, allowing excess to run over the edges.
Let cool fully and store in the refrigerator.
These are best served after a few hours or overnight, so the chocolate hardens and the pudding moistens the cupcake. Whip these Boston Cream Cupcakes up the night before your book club meeting and wow your fellow readers.
May words nourish your soul.