Hello, Dear Friends - can you believe that
March is almost over? Time just flies,
especially when you celebrate another birthday!
This time it was my dear Ramblin' Man's special day,
and of course, I had to bake his very favorite
dessert, Boston Cream Pie Cupcakes!
Don't they look so good?
Serve these with lots of napkins! :)
These freeze beautifully, so you can make them ahead
and transport them while they are frozen,
which keeps everything intact.
They defrost quickly and will be ready to eat
by the time the meal is over.
They are so easy to make....
Start with your favorite yellow cake mix.
Follow the directions on the box to bake cupcakes.
While they are baking,
make the filling......
Simply add 1 and 1/2 cups cold half and half cream
to one package (3.4 oz) instant vanilla pudding mix
and whisk well.
This will make a thick filling;
enough for 24 cupcakes.
Set aside, covered with plastic wrap,
in the refrigerator until needed.
When done baking,
let the cupcakes cool completely.
Line a baking sheet with waxed paper
to catch drips, remove paper cupcake liners
(if used for baking), and as you go,
cut cupcake in half, spread with cream filling,
and replace top.
To make the chocolate glaze,
mix together 3/4 cup confectioner's sugar
with 2 tablespoons baking cocoa.
Add 4-5 teaspoons hot water
to form a glaze that is not too thick and not too thin.
Add a little bit of powdered sugar if too thin,
or hot water, a teaspoon at a time, if too thick.
You want a consistency that will stay put with
just a little bit of dripping over the sides.
You might have to make a second batch to cover
all the cupcakes, depending on consistency.
My glaze was on the thicker side, so I had to make two batches.
Place each cream-filled cupcake on a clean, waxed paper
lined baking sheet, inside a decorative cupcake liner
which will catch each wonderful drip :)
Using a full soup spoon, drop a blob of chocolate glaze
over top of cupcake, using back of spoon to gently spread
to edges, allowing excess to drip.
Oh my! Can you say Yummy Yum, Yum?
To freeze them, simply place the whole tray in the freezer
without any covering, for several hours or overnight.
Then, lay waxed paper over top
and wrap the whole tray with plastic wrap.
The waxed paper will keep the glaze from sticking,
as long as they are frozen,
but remove all coverings before defrosting.
I baked these for the birthday celebration
a few days away, but kept a few
reserved for taste-testing by Ramblin' Man.
He noticed them as soon as he arrived home
from work and they were gone
by the next day.
I did have to wipe some chocolate covered kisses
from my cheeks <3
Here they are at my daughter's house for the celebration......
After a delicious meal of pork chops and gravy,
thyme mashed potatoes, and shredded Brussels sprouts
(Thank you, Heather and Eric for a lovely party)
We sang a Happy Birthday to the patriarch
of our family.
The cupcakes were good,
but the grandchildren were the very best part of the day,
I consider myself blessed, indeed.
Happy Birthday, Ramblin' Man!
Thank you for sharing your life with me!