Gluten Free Boston Cream Cupcakes

Instructions

Making the cupcakes:

Bring all liquid ingredients including eggs to room temperature to help better incorporate them into the batter. For eggs, I place them (un-cracked) in a bowl of hot water while I gather my other ingredients.

Preheat oven to 350 F. Line cupcake pan with 12 liners.

Combine dry ingredients in a medium-sized bowl and whisk to combine; set aside.

Using the whisk attachment on a stand mixer or a hand mixer, cream butter and sugar until light and fluffy, 2-3 minutes or longer, depending the power of your machine. Beat in sour cream and vanilla.

Separate egg whites and reserve 2 egg yolks for the cream filling; discard third yolk or use for another purpose. Add egg whites to the butter-sugar mixture, beating until incorporated.

Stir dry ingredients into mixture, alternating with milk and mixing just until smooth.

FOR CUPCAKES: Fill cupcake liners 2/3 full. Bake in preheated oven for approximately 16 minutes, or until a toothpick inserted into the center of a cupcake comes out with only dry crumbs.

FOR CAKE: lightly oil then flour with gfJules Flour one 6-cup bundt cake pan (OR double ingredients to fill a 12-cup bundt pan). Pour batter into pan and smooth top. Bake 6-cup bundt pan for approximately 40-45 minutes; 12-cup bundt pan for approximately 50-55 minutes. Test with cake tester or wooden skewer -- it should come out with dry crumbs when the cake is fully baked.

Remove to cool completely on wire rack. For cake, gently turn out of pan after 5 minutes to fully cool.

Preparing Cream Filling:

Meanwhile, prepare the cream filling by whisking the two egg yolks together in a small bowl.

Add sugar, gfJules Flour and milk to a saucepan and warm over medium-high heat while whisking constantly. As it warms, the flour will begin to smooth and integrate. The mixture will begin to thicken and bubble around the edges. Reduce heat to simmer for two more minutes then remove from heat.

Stir approximately ¼ cup of this mixture into the bowl with the egg yolks and whisk, then add all back into the saucepan. Bring mixture back to a boil while stirring constantly for two more minutes.

Remove from heat and stir in butter and vanilla until smooth. Set aside to cool completely.

Preparing Chocolate Glaze:

Prepare the chocolate glaze by sifting measured confectioner’s sugar into a mixing bowl, then stirring in remaining ingredients, starting with only 3 tablespoons of water and adding more, only as needed, one tablespoon at a time.

If the glaze becomes too thin and watery, add more confectioner’s sugar, ¼ cup at a time. The glaze should drizzle easily off a spoon and be able to be spread smooth, but not be drippy.

Cover bowl with plastic wrap and set aside until ready to use.

Putting the Cupcakes Together:

Once the cupcakes and custard filling are cooled, it's time to fill them. You don't need any fancy tools -- just a knife and a spoon to use for the custard.

Cut a cone shape shape (like the diamond in a ring) out of the inside of each cupcake without going all the way to the bottom. Lift the inside of each cupcake out, exposing a pointed hole into each cupcake.

Fill ¾ of the hole with custard filling and cut the top off each diamond wedge of cake, replacing as a top to cover the filling.

Once all the cupcakes have been cut, filled and topped, spread chocolate glaze across the tops of each. If your glaze seems too drippy at this point or if it’s particularly hot in your kitchen, refrigerate the cupcakes to set the glaze.

Makes 12 cupcakes with extra filling and glaze left over which may be refrigerated and used again (for more cupcakes or donuts) within the next 3-5 days.