Thursday, August 28, 2014

Gluten Free Boston Cream Pie Cupcakes

Have you ever had a Boston Cream Pie Cake?  Yummy custard is sandwiched between layers of yellow cake and topped with a chocolate icing.  With this Gluten Free Boston Cream Pie Cupcake recipe you get a gluten free, mini version of this tasty cake, and it all starts with a gluten free boxed cake mix!

Gluten Free Boston Cream Pie Cupcake
As soon as I saw a recipe for this little cutie, I knew I had to make a gluten free version.  It was very well received by my family for our family night dessert.  My husband actually had two, and my son had to fight with himself on if he should have a third (he decided in the end that he should stop at two)!

The chocolate icing on these Gluten Free Boston Cream Pie Cupcakes sets so pretty, with a nice shine to it.  It looks wet still when set, but it's just really glossy...a real eye catcher on a pretty plate.

If you have an event to bring a dessert to and want to impress with both taste and looks (or if you are just having a family night), I hope you try these out.

Please consider sharing this blog with your friends and family, even if they are not gluten intolerant, as I am having so many people tell me they are not gluten intolerant but are constantly finding people in their daily lives who are, and they have been able to share my blog with them.  You never know who might need a good gluten free recipe at some time (I think a lot of the recipes on the blog are great even if you are not in need of a gluten free recipe, as my family does not need to eat gluten free, but loves the gluten free things I make...but maybe I am biased!).

Recipe from:  Goodies Gone Gluten Free
Adapted from: Woman's Day Magazine
click here for Printable Recipe

1 box of gluten free cake mix (I used Betty Crocker Gluten Free Yellow Cake)
2 Tbsp cornstarch
3 Tbsp granulated sugar
1/8 tsp. salt
1 1/2 cups whole milk
1 cup heavy cream
4 large egg yolks
1 1/2 tsp pure vanilla extract
1 cup bittersweet chocolate chips
2 Tbsp light corn syrup

Make cupcakes according to package directions.  In a medium heavy-bottomed pan, whisk together the cornstarch, sugar and salt.  Whisk together the milk, 1/2 cup cream, then the egg yolks.  Bring the mixture to a boil, then reduce the heat to a simmer and cook, whisking constantly, for 5 minutes.  Whisk in the vanilla.

Transfer the pudding to a small bowl.  Place a piece of plastic wrap directly onto the surface of the pudding and refrigerate until chilled, at least 1 hour and up to 3 days.  Whisk before using.

In a microwave-safe measuring cup, combine the chocolate, corn syrup and the remaining 1/2 cup of cream.  Cook on high for 1 minute.  Stir the mixture, then continue cooking in 15-second intervals until the chocolate is melted and the mixture is smooth.  Use immediately or refrigerate in a airtight container for up to 3 days.  Reheat in the microwave before using.

To assemble, cut each cupcake in half crosswise.  Spoon some of the pudding on the bottom half of each cake (about 2 1/2 Tbsp each).  sandwich with the top of the cupcakes.  Spoon the chocolate over the top (about 1 1/2 Tbsp. each).

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