Best 2 Boston Cream Pie Minis Recipes
Indulge in a delightful journey of flavors with our exquisite Boston cream pie minis, a symphony of textures and tastes that will tantalize your palate. Immerse yourself in the rich history of this classic American dessert, dating back to the 19th century, and discover the secrets behind its enduring popularity. With three tempting variations – the traditional, chocolate, and gluten-free – our recipes cater to diverse preferences and dietary needs. Embark on a culinary adventure as we guide you through the steps of crafting these miniature masterpieces, ensuring a delightful treat for any occasion.
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BOSTON CREAM PIE MINIS
This recipe adapted from Kraft Kitchens. These are impressive little cupcakes that taste just like a boston cream pie or chocolate eclair
Provided by Vseward Chef-V
Categories Dessert
Time 15m
Yield 24 cupcakes
Number Of Ingredients 5
Steps:
- PREHEAT oven to 350ºF. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool 10 minute in pans. Remove to wire racks; cool completely.
- POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Let stand 5 minute to thicken. Meanwhile, using a serrated knife, cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding.
- Spoon about 1 tablespoons of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
- MICROWAVE remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 minute or until chocolate is almost melted, stirring after 1 minute.
- Stir until chocolate is completely melted and mixture is well blended. Frost each cupcake with about 1-1/2 teaspoons of the chocolate mixture.
- Refrigerate at least 15 minute before serving. Store leftover cupcakes in refrigerator.
Nutrition Facts : Calories 152.6, Fat 7.1, SaturatedFat 3.2, Cholesterol 12.1, Sodium 167.1, Carbohydrate 21.6, Fiber 0.5, Sugar 13, Protein 1.6
BOSTON CREAM PIE MINIS RECIPE - (4.3/5)
Provided by Nicole S
Number Of Ingredients 5
Steps:
- HEAT oven to 350ºF. PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool completely. BEAT pudding mix and milk with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Whisk 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops. MICROWAVE remaining COOL WHIP and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until blended. Let stand 15 min.; spread onto cupcakes. Refrigerate 15 min.
Tips:
- Use fresh ingredients: Fresh eggs, butter, and milk will give your Boston cream pie minis the best flavor.
- Don't overmix the batter: Overmixing the batter will make the cakes tough.
- Bake the cakes until they are just set: Overbaking the cakes will make them dry.
- Let the cakes cool completely before filling them: This will prevent the filling from melting and making the cakes soggy.
- Use a pastry bag to fill the cakes: This will help you to fill the cakes evenly and neatly.
- Chill the cakes before serving: This will help the filling to set and make the cakes easier to eat.
Conclusion:
Boston cream pie minis are a delicious and easy-to-make treat. They are perfect for any occasion, from birthday parties to potlucks. With a few simple tips, you can make Boston cream pie minis that are sure to impress your friends and family.
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