Boston Cupcakes

Boston Cupcakes – egg white dough with custard and generously covered with chocolate glaze. A simple recipe for delicious pastries for every day.

Boston Cupcakes – Ingredients

  • For the dough:
  • Flour – 150 g.
  • Sugar – 50 g.
  • Whites – from 2 eggs.
  • Milk – 50 ml.
  • Oil – 100 ml.
  • Baking powder – 1 tsp.
  • For the cream:
  • Milk – 200 ml.
  • Yolks – from 2 eggs.
  • Sugar – 2 tbsp.
  • Flour – 1 tbsp.
  • Starch – 1 tbsp.
  • Oil – 1 tablespoons
  • For the icing:
  • Chocolate – 70 g.
  • Cream – 70 g.

An interesting video on the topic – How to make chocolate sprinkles:

Boston cupcakes – recipe


Put all the ingredients in a bowl, beat until smooth. We put the dough in muffin molds (8 pieces), level it. Bake at 180 degrees for 20-25 minutes.

Cool on a wire rack. Cut off the cream and make small holes inside the cupcake (we won’t need the cream and pulp from the cupcakes anymore).


Add sugar, flour, starch, egg yolks to milk, beat until smooth. We put it on fire, add chopped butter. Stirring constantly, bring to a boil, cook until thickened for 20-30 seconds. Transfer the cream to a ceramic dish, cover with cling film so that it completely touches the surface of the cream. Leave to cool.

Fill the cavities in the cupcakes with the cooled cream.


Warm the cream well (do not boil), add broken chocolate, leave for a minute, mix until smooth.

Generously pour the glaze over the cupcakes.

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