Cooking with a Tween

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.

First step:

 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!

About Diana Brandmeyer

Christian author Diana Lesire Brandmeyer writes historical and contemporary romances set from the Midwest to the Mountains. She’s written Mind of Her Own, Frontier Legacy Brides, Small Town Brides, and A Time for Love, among others. Once widowed and now remarried she writes with humor and experience on the difficulty of joining two families be it fictional or real life. *affiliate links are used on this site. It won't cost you more but those extra pennies keep me stocked in tea, thank you!

4 comments / Add your comment below

  1. DIANA!!!
    Had such fun yesterday, I had to drop by and say hi.

    Wave when you go through on the way to Chicago, if you do!!!

    You're one special writing friend.

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