Baking with Mindi: Boston Cream Cupcakes

My son wanted to learn some basic cake decorating so he made cupcakes to begin to learn on. Well, we can't make just ANY cupcake, so we made some Boston Cream Cupcakes! Yum! He decided that custard isn't his thing, so if he makes these again we'll have to switch it for some pudding or something, but I thought they tasted great! Especially since an 11 year old made them pretty much on his own.

Boston Cream Cupcakes

Cake:

6 Tbsp. unsalted butter, room temperature
3/4 cups sugar
6 Tbsp. sour cream, room temperature
2 tsp. vanilla
3 large egg whites, room temperature (don't throw away the yolks!)
1 1/4 c. all purpose flour
2 tsp. baking powder
¼ tsp. salt
6 Tbsp. milk, room temperature
2 Tbsp. water, room temperature

Cream the butter and sugar together until they are light and fluffy. This should take a couple of minutes. Add the sour cream and vanilla and mix. Add the egg white and mix well to combine. Be sure to scrape the sides of the bowl and the beaters to get everything mixed in well. Add half the four and baking powder, then half the milk and water, mixing well after each addition. Repeat to use all ingredients. Fill cupcake liners 1/2-2/3 full (we get 15 from this recipe). Bake at 350 degrees for about 15 minutes or until the are beginning to turn golden brown on the top and the top springs back when touched. Allow to cool.

Custard:

2 egg yolks saved from cake
6 Tbsp. sugar
1 1/2 Tbsp. cornstarch
1 cup + 2 Tbsp. milk
1 Tbsp. salted butter
1 tsp. vanilla

In a small bowl, beat the yolks together. Combine the sugar, cornstarch, and milk in a large saucepan and stir until smooth. Cook over medium-high heat, stirring constantly, until the mixture begins to thicken and just begins to boil. Reduce the heat to medium and cook an additional two minutes. Remove from the heat. Add a small amount to the yolks and stir to combine. Once well combined, all the yolk mixture to the custard, return it to the heat, and bring to a boil, stirring constantly. Boil two minutes. Remove from heat and allow to cool to room temperature.

Frosting:

3 Tbsp. butter, room temperature

2 c. powdered sugar

1/3 c. cocoa powder

2-3 Tbsp. milk

1 tsp. vanilla

Combine butter, powdered sugar, cocoa, vanilla, and 1 Tbsp milk. Stir to combine. Add additional milk slowly until the desired consistency is reached. Frost cupcakes as desired.