Boston Cream Cupcakes recipe

Ingredients

• 3 ounces semi-sweet chocolate, finely chopped
• 1/3 cup Dutch-processed cocoa
• 3/4 cup boiling water
• 3/4 cup bread flour
• 3/4 cup granulated sugar*
• 1/2 teaspoon table salt
• 1/2 teaspoon baking soda
• 6 tablespoons vegetable oil*
• 2 large eggs
• 2 teaspoons white vinegar
• 1 teaspoon vanilla extract
Pastry Cream
• 1/2 cup granulated sugar
• 2 tablespoons flour
• 1/8 teaspoon salt
• 1 1/3 cups milk
• 2 egg yolks, beaten
• 1 tablespoons butter
• 1 teaspoons vanilla bean paste or vanilla extract
• 1/4 cup whipping cream
Chocolate Ganache
• 6 oz. semi-sweet chocolate, finely chopped
• 3/4 cup cream

Vanilla Buttercream Frosting recipe

 

 

Ingredients

• ½ cup butter, softened
• 1½ cups powdered sugar
• ½ tsp pure vanilla extract
• 1½-2 tsp heavy whipping cream

Instructions

1. Using a mixer with a whisk, combine butter and sugar on low speed until smooth. Follow by 2 minutes on medium speed until light and fluffy.
2. Add vanilla and stir until smooth. Add a little bit of cream at a time until desired spreading consistency is reached. Enjoy!

Maharani Cupcakes recipe

Ingredients 

Original recipe makes 2 dozen cupcakes Change Servings

• Sweet Basil Cream:
• 1 1/2 cups heavy whipping cream
• 1 bunch fresh basil, washed and dried
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• Sweet Curry Lemon Curd:
• 1 cup white sugar
• 2 eggs, lightly beaten
• 2 tablespoons mild curry powder
• 3/4 cup fresh lemon juice
• 3 lemons, zested
• 1/4 cup unsalted butter, melted
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• Coconut Cupcakes:
• 1 (18.25 ounce) package white cake mix
• 1 cup sweetened flaked coconut
• 1 1/4 cups water
• 3 eggs
• 1/3 cup vegetable oil
• 2 tablespoons coconut extract
•  
• 6 cups confectioners' sugar, divided
• 1/2 (8 ounce) package cream cheese, room temperature
•  
• 1 tablespoon silver dragees decorating candy