Two more days before I can return to golfing! This forced time off is not helping my health.

I wanted to improve the cake in the Lady Baltimore cupcakes I am making for a friends birthday tbis weekend, but was not a fan of the traditional filling and frosting. Today I re-made the cake (3rd time is a charm) but filled the cupcake with creme patisserie and frosted them with my favorite chocolate frosting, topped with a white chocolate curl.

This modification of the cake recipe was excellent and what could be wrong with the rest?

Boston Cream-ish Cupcakes

INGREDIENTS
Cupcakes:
• 171 g (1½ c) cake flour
• 150 g (¾ c) sugar
• 2 tsp baking powder
• ¼ tsp of salt
• 84 g ( 6 Tbl) unsalted RT butter, cut into small pieces
• 90 g (3) egg whites
• 113 g (½ c) whole milk
• 2 Tbl KAB Bread and Cake Enhancer
• 1 Tbl sour cream
• ¾ teaspoon vanilla
• Optional: 1 Tbl vanilla pudding mix OR
• Optional: 1 Tbl vegetable oil
Frosting
• 62 g (3 Tbl) butter
• 63 g (¾ c) unsweetened cocoa powder
• 312 g (2⅔ c) confectioners’ sugar
• ⅓ c milk
• ½ teaspoon vanilla extract
Crème Patisserie
• ¾ c 2% milk + 2 Tbl heavy cream
• 2 (40g) egg yolks
• ¼ cup sugar
• 2 Tbl corn starch
• Pinch salt
• 1 Tbl butter
• ½ tsp vanilla

METHOD

1. Heat an oven to 350⁰ F. Line 12 wells of a muffin pan with paper liners and set the pan aside.
2. Add the flour, sugar, baking powder, and salt to a large bowl and whisk to combine.
3. Add the butter and mix by hand with a Danish whisk until the mixture resembles coarse crumbs, about 5 minutes.If necessary use you hands to break up butter balls as if you were making pastry.
4. Mix the egg whites, milk, and vanilla in a small bowl, then pour it into the mixer bowl.
5. Beat vigorously with a Danish whisk for 5 minutes until the batter is creamy and homogeneous. (Makes 2 c batter)
6. Evenly distribute the batter among the lined muffin tins (50g/tin) and bake until the edge of the cupcakes are light golden brown and a toothpick comes out clean, 14-16 minutes.
7. Set the pan on a wire rack and let the cupcakes cool in the pan for 15 minutes, then remove them from the pan and let them completely cool on the rack.
8. Use an apple corer to to cut a cylinder out of the top of the cupcake. Slice the removed cylinder so that you have a ¼” thick disk of cake. Reserve the disk and discard (or eat) the rest of the cylinder.
   
   Frosting
9. Cream butter until light and fluffy.
10. Stir in the cocoa and confectioners’ sugar alternately with the milk and vanilla.
11. Beat and add additional milk to achieve a spreading or piping consistency
    
    Crème Patisserie
12. Whisk eggs and milk together and add to all other ingredients (except vanilla) to a medium saucepan.
13. Bring to boil whisking constantly
14. Cook until thickened (it will look lumpy, its ok)
15. Vigorously whisk mixture, add vanilla, and vigorously whisk thoroughly
16. When incorporated, cover with plastic directly on the crème patisserie and cool about an hour.
17. Alternatively, slide the piping tip you would use to fill the pâte à choux into the piping bag but don’t cut off the tip. Spoon the hot batter directly into the piping bag with sealed end.
18. When the crème patisserie is cool, cut the tip off, force the bag around the piping tip and squeeze the crème pat to fill the end.
19. Pipe crème patisserie into each cylinder. Place a reserved cake disk on top of the filling and press down on it to seal the cupcake.
20. Frost the cupcakes with the chocolate frosting.

For Flavored Cream Patisserie with Liqueur
Replace vanilla with 3 Tbl banana liqueur or an other flavored liqueu