Judy

Judy
Welcome to Recipes For Judys' Foodies

Golden Butter Cake with Chocolate Marshmallow Frosting

6 egg yolks
1 cup milk
2 tsp. vanilla
1 1/2 cup sugar
1 Tablespoon + 1 tsp. Baking Powder
3/4 teaspoon salt
12 Tablespoons butter
3 cup flour

Mix yolks, 1/4 cup of the milk & vanilla. Put all dry ingredients in mixing bowl. Beat in butter till like crumbs. Beat in remaining milk. Now slowly beat in egg yolk mixture. Beat till smooth. Pour into a greased & floured 9x13 pan & bake 350 degrees 25 -35 minutes. Poke holes in cake with an object about the diameter of a drinking straw. Pour Chocolate Marshmallow Frosting over warm cake. Smooth for an even finish.

Chocolate Marshmallow Frosting
3 cups semi sweet chocolate chips
1 bag marshmallows
1teaspoon vanilla
dash of salt
1/2 to 1 cup of light cream
2 cups powdered sugar
Microwave chocolate chips on 50% power till melted about 2 minutes. Stir 1/2 thru and again when melted to smooth. Add marshmallows & microwave full power till melted about 1 1/2 minutes. Stir till smooth. Now beat in cream & sugar till texture is frosting consistency. Add more or less as you prefer. Frost warm cake. Frosting will pool down in holes and smooth over the top. Delicious!



 

Tuesday, January 22, 2019

Boston Cream Filled Cupcakes as per Rachael Ray

                                                                           
12 big fat Boston Cream filled cupcakes! What more could you want! This is mostly Rachael Ray's recipe but I tweaked her method just a tad. SCRUMPTIOUS! 

CUPCAKE BATTER:
1&1/2 Cup Flour
1TSP. Baking Powder
1/2 TSP Salt
1 Stick Butter soft
1 Cup Sugar
1 Large Eggs
3.4 Cup 1/2 & 1/2
4 TSP Vanilla
Mix all dry together. In large mixing bowl cram the butter. Add sugar & beat again. Add vanilla & eggs & beat again . Now alternate using 1/3 of the flour mixture first, beat into butter mixture. Now add 1/3 of the 1/2 & 1/2. Back to flour then 1/2 & 1/2 ending with flour. Divide batter between 12 cupcake wells lined with foil lined cupcake papers. Bake in a 350 degree preheated oven for 22 to 25 minutes. Be sure to not over bake. Cupcakes are done with toothpick inserted into cupcake comes out with no wet batter. Once done remove cupcakes from oven but let cool completely in the pan.
BOSTON CREAM FILLING:
1&1/2 Cups Whole Milk
1 Cup Heavy Cream
1/2 Cup Sugar
3 TBS Cornstarch
3 Large Egg Yolks
Dash of Salt
1/2 TBS Butter
2 TSP Vanilla
In a heavy sauce pan stir together all the dry ingredients. In a separate bowl beat the egg yolks then beat in 1 Cup of the milk. Back to saucepan whisk in the remaining milk & the cream. Cook over medium heat whisking the entire time until mixture starts to thicken. Now ladle a 1/2 cup or so of the hot mixture slowly into the beaten egg mixture, whisking it as you add it. Now whisk this into the saucepan on medium heat. Continue to cook & whisk until you have creamy thick pudding. Remove from heat & whisk in the butter & vanilla. CHILL WELL. I made mine the day before & refrigerated until I was ready to fill the cupcakes.
CHOCOLATE TOPPING:
4 Ounces of 60% Cacao Chocolate broken into small pieces
4 TSP Corn Syrup
8 TBS Heavy Cream
In a heavy saucepan whisk together the cream & corn syrup, cook over medium heat until hot. Now whisk in the broken chocolate & whisk & cook until you have smooth velvety chocolate gloss. Let cool about 10  minutes. Now you may assemble the cupcake.
ASSEMBLING THE CUPCAKES:
Cut a cylinder of about 1 inch across & 2/3 way down into the cupcake out of the cupcake center, set aside, do all 12. Now go back & spoon 1 TBS of the pudding mixture into each cupcake. Go back to your cutouts & cut off the bottom so you have a cupcake lid. Place lid on top   of each cupcake sealing in the pudding. Do all 12. Now spoon about 1 TBS of chocolate gloss onto each cupcake smooth out slightly. Do all 12. Chill for ten minutes. Now bring out the cupcakes from the frig & coat again with the chocolate gloss. I then sprinkled mine with Gold Sanding Sugar. Chill cupcakes until ready to serve! 12 Boston Cream Cupcakes YUM YUM YUM!

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