PIG Roast and A Cupcake Adventure

Wow! I didn't realize I was so far behind on posting! I've just been busy planning a fundraiser for the Pediatric Interest Group at my school. I am president and, unfortunately, had to pick up the slack that some officers left! Anyway, it was a fun day and at the end of the week (after a silent auction concludes) we'll have hopefully made some money that can be used for the Children's Hospital.

Anyway, I decided to do something fun to take for dessert. So, in addition to two batches of Sharpe cookies (recipe coming SOON!) I made Boston Cream Pie Cupcakes! I saw a picture of one on the Kraft website and decided that would be perfect. I have a recipe for the cake that a friend gave us when we lived in Kyrgyzstan. I think it turned out well.

The first time I made the custard filling, it was REALLY clumpy. So, I decided to make it again. Fortunately, before I did so I realized that I needed to use a whisk to stir instead of a spatula. That worked SO much better. It still wasn't QUITE as smooth as I would have liked, but it was a lot better. Next time, I would make two batches of the custard to fill 24 cupcakes. I ran out of it this time and just had to do some normal cupcakes topped with the chocolate icing. I think if I used two recipes of the custard, I would be able to put more filling and fill all the cupcakes. The icing is a dark chocolate icing made with cocoa, sugar, cornstarch, water, and a touch of butter and vanilla. It is the perfct smooth, thick but not cumpy icing. It really dressed up even the plain cupcakes. I think this is a good chocolate icing (or frosting, choose your poison) for just a normal cake if you're looking for something dark tasting rather than sugary sweet. Boston Cream Pie Cupcakes

1 yellow cake mix, prepared as directed (I used butter as that’s what I had)

Custard (need two batches for the entire batch)
1 cup milk
½ cup sugar
3 tablespoons flour
1/8 teaspoon salt
2 egg yolks
1 ½ teaspoons vanilla

In a saucepan, heat milk until it is very hot. Add the sugar, salt, and flour while whisking. Cook until thick. Add the egg yolks and stir, while cooking, for 4-5 minutes. Remove from heat and add vanilla. Cool in refrigerator until ready to use. (This gets pretty thick, so if you need to add a little liquid before spreading, feel free…but only a tad!)

Icing/Frosting (This ices the entire batch)
¼ cup unsweetened cocoa
1 cup sugar
3 Tablespoons corn starch
1 cup boiling (I just used hot) water
1 Tablespoon butter
1 teaspoon vanilla

In a saucepan stir together cocoa, sugar, and corn starch. Over medium heat, add boiling/hot water. Stir constantly until mixture thickens. It will reach its thickest when it starts to boil. Remove from head and add butter and vanilla. Cool slightly and spread over cupcakes or cake.

If you're interested in more fun cakes to make, check out the newest venture by the Daring Bakers. I won't link all of them, but you can find all the links, as well as her recipe, at Peabody's site. Sucha fun group!