It’s been a long time since I baked with anyone. My friend came to stay for a few days and we decided to try out Martha Stewarts Boston Cream Cupcakes in a chocolate gluten free version! All you need is a gluten free cake mix. We used Pamela’s cake mix today.
K. agreed to be the model for my blog.
We used the new silicone muffin wraps I found at Michaels.
They come in the multi-color packages and even have the ridges molded into them so when you peel them, the cupcakes look like they were baked in the paper wraps.
K. couldn’t wait the three hours it was going to take before we could add the filling, so she ate on
Next we made the pastry filling. We were both amazed at how it went from liquid to ‘pudding’ so fast!
K. did a great job with piping the pastry cream between the layers. Unfortunately, I missed the shot of her also filling herself when she finished with the cupcakes. ( I did tell her it was okay to do that.)
Here’s the finished product with the chocolate ganache on top. We forgot to take a photo of that too! That was fun watching the cream and chocolate swirl together into a bowl of yum!