Boston Cream Cakes
INGREDIENTS
For the cupcakes:
1 2/3 cups all-purpose flour
1 cup granulated sugar
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup unsalted butter, room temperature
3 large egg whites
2 teaspoons pure vanilla extract
1/2 cup sour cream
1/2 cup whole milk
For the filling:
1 cup heavy cream
2 large egg yolks
3 tablespoons granulated sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
For the chocolate ganache:
1/2 cup heavy cream
6 oz semi-sweet chocolate, chopped
DIRECTION
Cupcakes: Preheat your oven to 350°F (175°C). Mix flour, sugar, baking soda, and baking powder in a large bowl. Add butter, egg whites, vanilla extract, sour cream, and milk; whisk until smooth. Fill cupcake liners 2/3 full and bake for 18-20 minutes. Cool on a wire rack.
Custard Filling: Heat heavy cream until simmering. Whisk together egg yolks, sugar, and cornstarch. Gradually add hot cream to egg mixture, then return to heat. Stir until thickened, remove from heat, stir in vanilla, cover, a