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Boston Cream Pie Cupcakes | Delicious Cream Filled Cupcakes Recipe

Boston Cream Pie Cupcakes | Delicious Cream Filled Cupcakes Recipe ,
.


Boston Cream Pie Cupcakes – a moist, fluffy vanilla cupcake with pastry cream filling and a chocolate ganache rosette on top! Beautiful and delicious!


Boston Cream Pie Cupcakes - a moist, fluffy vanilla cupcake with pastry cream filling and a chocolate ganache rosette on top! Beautiful and delicious!



Total Time: 50 Minutes,
Servings: 12 – 14 Servings

Ingredients :

    VANILLA CUPCAKES

  • 6 tbsp (84g), unsalted butter, room temperature (I use Challenge Butter)
  • 3/4 cups (155g) sugar
  • 6 tbsp (86g) sour cream, room temperature
  • 2 tsp (10ml) vanilla extract
  • 3 large egg whites, room temperature
  • 1 1/4 cups (163g) all purpose flour
  • 2 tsp (8g) baking powder
  • ¼ tsp salt
  • 6 tbsp (90ml) milk, room temperature
  • 2 tbsp (30ml) water, room temperature
  • PASTRY CREAM FILLING

  • 2 egg yolks
  • 6 tbsp (78g) sugar
  • 1 1/2 tbsp cornstarch
  • 1 cup + 2 tbsp (270ml) milk
  • 1 tbsp (14g) salted butter
  • 1 tsp vanilla extract
  • CHOCOLATE GANACHE

  • 12 oz (338g) semi sweet chocolate chips
  • 2 tbsp (30ml) light corn syrup
  • 3/4 cup + 2 tbsp (210ml) heavy whipping cream

Instructions :

  • 1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
  • 2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
  • 3. Add sour cream and vanilla extract and mix until well combined.
  • 4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • 5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
  • 6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • 7. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
  • 8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
  • 9. While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
  • 10. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
  • 11. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
  • 12. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
  • 13. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.
  • 14. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
  • 15. Remove from heat and add butter and vanilla extract. Stir until smooth, then set aside to cool to room temperature.
  • 16. While the cupcakes and cream are cooling, make the chocolate ganache. Put the chocolate chips and corn syrup in a large bowl.
  • 17. Bring the heavy cream to a boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth.
  • 18. Place the chocolate ganache in the fridge until completely cool and firm, 1-2 hours.
  • 19. Once everything is cooled and ready, cut out the centers of the cupcakes. I use a cupcake corer, but a knife would work as well.
  • 20. Divide the pastry cream between the cupcakes and fill in the centers.
  • 21. Top the cupcakes with the chocolate ganache. I used Ateco tip 844 (Wilton 2D or 1M would work as well) to pipe roses on top. To make the roses, start the piping in the center then create a swirl moving outward. Complete 2-3 rotations until the cupcake is covered, then release pressure and pull the piping bag away.
  • 22. Refrigerate cupcakes until ready to serve. Cupcakes are best for 2-3 days.

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Smoked Shrimp with Thai Peanut Sauce

Smoked Shrimp with Thai Peanut Sauce ,
.


Smoked Shrimp with Thai Peanut Sauce is a unique blend of smoky, sweet, spicy, and salty flavors making it the perfect dinner or appetizer for any occasion


Smoked Shrimp with Thai Peanut Sauce is a unique blend of smoky, sweet, spicy, and salty flavors making it the perfect dinner or appetizer for any occasion



Total Time: 40 Minutes,
Servings: 4 Servings

Ingredients :

    Thai Peanut Sauce

  • 3/4 cup creamy peanut butter
  • 1/2 cup soy sauce
  • 1/2 cup sweet Thai chili sauce
  • 1/2 Tbsp lime juice
  • 1/2 Tbsp ginger paste
  • 1/2 Tbsp garlic paste
  • Smoked Shrimp

  • 1/2 cup soy sauce
  • 1 Tbsp lime juice
  • 1 Tbsp ginger paste
  • 1 Tbsp garlic paste
  • 2 pounds raw, jumbo shrimp peeled and devained

Instructions :

    Thai Peanut Sauce

  • Whisk all ingredients in a bowl and set aside.
  • Smoked Shrimp

  • In a bowl, mix together the soy sauce, lime juice, ginger paste, and garlic paste. Add the shrimp to the bowl, toss to coat evenly. Marinate in the fridge for 30 minutes.
  • Set the smoker to 225 degrees. Place the shrimp in the smoker in a single layer. Smoke for 30 to 40 minutes.
  • Note: Shrimp could also be grilled for a few minutes per side, or placed on a baking sheet and baked in a 400 degree oven for 6 to 8 minutes.
  • Serve the smoked shrimp with the Thai Peanut Sauce for dipping.

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Smoked Shrimp with Thai Peanut Sauce is a unique blend of smoky, sweet, spicy, and salty flavors making it the perfect dinner or appetizer for any occasion

Sheet Pan Roast Pork Tenderloin with Potatoes

This Sheet Pan Roast Pork Tenderloin with Potatoes is extremely tender, succulent, and healthy. This pork tenderloin recipe is easy enough for a weeknight meal and delicious enough for serving to guests. Little effort with big results.

Sheet Pan Roast Pork Tenderloin with Potatoes ,
.


This Sheet Pan Roast Pork Tenderloin with Potatoes is extremely tender, succulent, and healthy. This pork tenderloin recipe is easy enough for a weeknight meal and delicious enough for serving to guests. Little effort with big results.

4.9 ★★★★★ | This Sheet Pan Roast Pork Tenderloin with Potatoes is extremely tender, succulent, and healthy. This pork tenderloin recipe is easy enough for a weeknight meal and delicious enough for serving to guests. Little effort with big results


Total Time: 35 Minutes,
Servings: 4 Servings

Ingredients :

  • 1 1/2-2 pounds pork tenderloin
  • 1/3 cup brown sugar
  • 2 teapsoons garlic
  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoon balsamic vinegar
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 teaspoon smoked paprika optional
  • 1 1/2 – 2 pounds baby red and/or gold potatoes, halved
  • 3 tablespoons oil
  • salt and pepper to taste
  • 1/2 teaspoon Italian blend herbs
  • 1/2 teaspoon garlic powder
  • 1/3 cup grated parmesan cheese

Instructions :

  • Preheat oven to 425 degrees and grease a sheet pan. Line one half of the sheet pan with foil, folding up the sides about 2 inches from the edge to make a “tray” (to prevent pork juices from spilling out). Place tenderloin in the center of the foil tray.
  • Pat tenderloin dry with a paper towel. Whisk together brown sugar, garlic, soy sauce, balsamic vinegar, red pepper flakes, and paprika. Pour over pork tenderloin, then turn the tenderloin over a couple of times to make sure all sides are coated.
  • Arrange potatoes on the other half of the sheet pan (non-foil half). Drizzle with oil, toss to coat, then season with salt and pepper to taste, Italian herbs, garlic powder, and parmesan cheese.
  • Bake in preheated oven for 20-25 minutes, using tongs to turn the pork over in the sauces every 5-10 minutes. *I like to switch the oven to BROIL for the last 2-3 minutes to brown the pork and potatoes – but watch carefully so it doesn’t burn! Allow pork to rest for 5 minutes before slicing into 1-inch sections and serving.

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Lentil Chilli

Lentil Chilli ,
.


Meatless lentil chili with simple ingredients and flavorful spices. It’s wholesome, filling, and makes one easy weeknight meal.


Meatless lentil chili with simple ingredients and flavorful spices. It's wholesome, filling, and makes one easy weeknight meal.



Total Time: 70 Minutes,
Servings: 8 Servings

Ingredients :

  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 1 large red bell pepper, chopped
  • 5 cloves garlic, minced
  • 4 tsp. chili powder
  • 1 (16 oz.) bag of brown lentils
  • 2 (14.5 oz.) cans no-salt diced tomatoes
  • 1 bay leaf
  • 2 (32 oz.) cartons vegetable stock or chicken stock
  • 1/3 cup fresh chopped cilantro
  • sea salt and fresh ground black pepper
  • Optional toppings: sour cream, cheddar cheese, croutons, tortilla chips, avocado

Instructions :

  • In a large heavy duty dutch oven, heat olive oil over medium heat. Add onions and red bell pepper; saute the vegetables for 8 minutes or until soft and lightly browned, stirring occasionally.
  • Stir in garlic and chili powder; cook for 1 minute.
  • Add lentils, tomatoes, bay leaf and stock. Season with salt and ground black pepper, to taste. Bring to a boil, lower the heat to medium-low and simmer, partially covered for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf.
  • Transfer 3 cups of cooked chili into a food processor and process until pureed; add the pureed chili back into the remaining chili and stir to combine. Taste for salt and pepper.
  • Stir in cilantro and serve.

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Rated 4.8
/ Based On 4576 Customer Reviews

Meatless lentil chili with simple ingredients and flavorful spices. It's wholesome, filling, and makes one easy weeknight meal.

Christmas Lights Cookies

Christmas Lights Cookies ,
.


Christmas Lights Cookies for Santa! Easy royal icing recipe and mini M&Ms look like Christmas lights on cookies! Easy Christmas cookies to decorate with kids.


Christmas Lights Cookies for Santa! Easy royal icing recipe and mini M&Ms look like Christmas lights on cookies! Easy Christmas cookies to decorate with kids.



Total Time: 72 Minutes,
Servings: 4 Servings

Ingredients :

  • 3/4 cup flour, plus extra for rolling
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 1/4 cup unsalted butter, softened
  • 1/4 cup sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • For the small-batch royal icing:

  • 1 1/2 cups powdered sugar
  • 2 teaspoons fresh lemon juice
  • 1 large egg white
  • For decorating:

  • 1 small tube of black icing for writing
  • handful mini M&Ms

Instructions :

  • In a small bowl, whisk together the flour, baking powder and salt.
  • In a medium bowl, beat together with an electric mixer the butter and sugar. Once light and fluffy, add the egg yolk and vanilla and almond extracts.
  • Once well incorporated, sprinkle over half the flour mixture and beat gently until combined, then sprinkle over the rest. Beat until no streaks of flour remain, but be careful not to over-mix.
  • Dust a clean counter top with flour, and dump the dough out onto it. Gather it into a ball and press it into a 1/2″ thick round disk. Flour your rolling pin, then roll out the dough out big enough to cut out about 8 shapes. Place the shapes on a baking sheet lined with parchment paper or a silicone mat. Gather the dough scraps and re-roll to cut out 4 more shapes and place them on the cookie sheet. You should get 12 cookies.
  • Place the cookie sheet in the freezer for the minutes while you preheat the oven to 350.
  • Once the oven is hot, bake the cookies for 10-12 minutes, until the edges of the cookies just start to turn brown. Let them sit on the sheet a few minutes before moving them a wire rack to cool completely.
  • Once the cookies are cooled completely, make the royal icing: in a small bowl, combine the powdered sugar and lemon juice.
  • Beat the egg white in a small bowl to loosen them, and then measure out 2 tablespoons of egg whites and add them to the bowl with the sugar.
  • Whisk together the icing, starting slowly, and trust that the sugar will melt and it will become liquid. Resist the urge to add any more liquid to the bowl, and instead just keep whisk slowly.
  • When the icing comes together, spoon a small amount onto each cookie, and use an off-set spatula to spread it almost to the edges.
  • Let the royal icing harden completely on the cookies before proceeding.
  • Pipe two thin black lines onto each cookie, and then press mini M&Ms sideways (see photos for reference).

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Christmas Lights Cookies for Santa! Easy royal icing recipe and mini M&Ms look like Christmas lights on cookies! Easy Christmas cookies to decorate with kids.

Fudgy Paleo Brownies

Fudgy Paleo Brownies ,
.


Gooey Fudgy Paleo Brownies Recipe! This heathy dessert recipe is ready in 15 minutes flat and makes the best brownies EVER! #vegan #paleo #grainfree #glutenfree #dairyfree #brownies #fudgybrownies #chocolate #healthydessert #dessert #paleodessert


Gooey Fudgy Paleo Brownies Recipe! This heathy dessert recipe is ready in 15 minutes flat and makes the best brownies EVER! #vegan #paleo #grainfree #glutenfree #dairyfree #brownies #fudgybrownies #chocolate #healthydessert #dessert #paleodessert 



Total Time: 15 Minutes,
Servings: 4 Servings

Ingredients :

  • ½ cup creamy almond butter or cashew butter
  • 1 TBS coconut oil melted
  • 2 TBS maple syrup (or honey
  • 2 TBS unsweetened applesauce
  • 2 TBS coconut sugar
  • 1 TBS unsweetened vanilla almond milk
  • ½ tsp pure vanilla extract
  • 3 TBS almond flour
  • 2 TBS cocoa powder
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp sea salt
  • ¼ cup mini chocolate chips optional

Instructions :

  • Preheat your oven to 350 degrees F.
  • Grease an 8×4” loaf pan or a 5″ baking pan** with coconut oil, set aside.
  • In a small bowl, mix together almond flour, cocoa powder, baking soda, baking powder and salt, set aside.
  • In the microwave or on the stovetop gently warm almond butter and coconut oil until melted. Stir until combined.
  • Add honey (or maple syrup), applesauce, coconut sugar, almond milk and vanilla. Stir well.
  • Add dry ingredients to wet ingredients and stir until well combined.
  • Gently fold in mini chocolate chips.
  • Spread batter in your prepared 8×4” loaf pan.
  • Bake at 350 degrees F for 10-15 minutes or until just barely set. Let cool for at least 20 minutes before cutting.

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Comment 2572 /
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Rated 4.8
/ Based On 2572 Customer Reviews

Gooey Fudgy Paleo Brownies Recipe! This heathy dessert recipe is ready in 15 minutes flat and makes the best brownies EVER! #vegan #paleo #grainfree #glutenfree #dairyfree #brownies #fudgybrownies #chocolate #healthydessert #dessert #paleodessert

GARLIC ROASTED CHEESY SHEET PAN ASPARAGUS

GARLIC ROASTED CHEESY SHEET PAN ASPARAGUS ,
.


GARLIC ROASTED CHEESY SHEET PAN ASPARAGUS | An easy sìde dìsh, thìs roasted garlìc asparagus ìs cooked on a sìngle sheet pan wìth a cheesy toppìng. #recipes #cheesy #breakfast #garlic #food #asparagus


GARLIC ROASTED CHEESY SHEET PAN ASPARAGUS | An easy sìde dìsh, thìs roasted garlìc asparagus ìs cooked on a sìngle sheet pan wìth a cheesy toppìng. #recipes #cheesy #breakfast #garlic #food #asparagus



Total Time: 25 Minutes,
Servings: 4 Servings

Ingredients :

  • 1 lb fresh asparagus, ends snapped off
  • 3 tbsp olive oil
  • 1 1/2 tbsp minced garlic
  • salt & pepper, to taste
  • 1 cup shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese

Instructions :

  • Spread the asparagus, evenly, in a single layer on a large sheet pan.
  • In a small bowl, whisk together the oil and garlic until evenly combined. Pour the mixture evenly out over the veggies. Using your hands, toss the asparagus just until completely coated. Spread back out into an even, single layer.
  • Liberally salt & pepper the asparagus. I recommend more freshly ground black pepper than salt.
  • Bake at 425 for 15 minutes, or until the asparagus has become tender, but not yet wilted.
  • Carefully take the pan from the oven, sprinkle the cheeses evenly out over the asparagus. Return to the oven, baking an extra 2 minutes, or until the cheese is completely melted. 
  • Turn the broiler on, and broil just until the cheese bubbles and begins to turn golden brown.
  • Serve, and enjoy!

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GARLIC ROASTED CHEESY SHEET PAN ASPARAGUS | An easy sìde dìsh, thìs roasted garlìc asparagus ìs cooked on a sìngle sheet pan wìth a cheesy toppìng. #recipes #cheesy #breakfast #garlic #food #asparagus

Paula Deen’s Banana Pudding

Paula Deen’s Banana Pudding ,
.


This iconic recipe using cream cheese and sweetened condensed milk isn’t the Banana Pudding you grew up with but it’s a classic for a reason – it’s insanely delicious! If you’re a lover of layered desserts, you have to try Paula’s Not Yo’ Mama’s Banana Pudding!


This iconic recipe using cream cheese and sweetened condensed milk isn't the Banana Pudding you grew up with but it's a classic for a reason - it's insanely delicious! If you're a lover of layered desserts, you have to try Paula's Not Yo' Mama's Banana Pudding! #bananapudding #layered #dessert #recipe #pauladeen



Total Time: 15 Minutes,
Servings: 12-16 Servings

Ingredients :

  • 1 12-oz container frozen whipped topping, thawed
  • 1 14-oz can sweetened condensed milk
  • 1 8-oz package cream cheese, softened
  • 2 cups milk
  • 1 5.1-oz box instant French vanilla pudding mix
  • 6 to 8 sliced bananas, sliced
  • 2 7.25-oz bags Pepperidge Farm Chessmen cookies

Instructions :

  • Line the bottom of a 13×9 baking dish with cookies then add a layer of bananas over cookies (see note).
  • Combine cream cheese and sweetened condensed milk in a large mixing bowl then beat with an electric mixer until smooth.
  • Combine milk and pudding mix in a separate bowl then whisk for one minute or until smooth. Stir pudding mixture into cream cheese mixture then mix until completely incorporated.
  • Add whipped topping to the mixture then fold together until incorporated.
  • Pour the mixture over the cookies and bananas then cover with remaining cookies. Cover and refrigerate before serving.

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Rated 4.9
/ Based On 821 Customer Reviews

This iconic recipe using cream cheese and sweetened condensed milk isn't the Banana Pudding you grew up with but it's a classic for a reason - it's insanely delicious! If you're a lover of layered desserts, you have to try Paula's Not Yo' Mama's Banana Pudding! #bananapudding #layered #dessert #recipe #pauladeen

Honeycrisp Apple & Broccoli Salad

Honeycrisp Apple & Broccoli Salad ,
.


Honeycrisp Apple & Broccoli Salad | Hope And Lucky #Veganrecipes #vegan #recipes #healthyfood #salad #vegetables #potatoes


Honeycrisp Apple & Broccoli Salad | Hope And Lucky #Veganrecipes #vegan #recipes #healthyfood #salad #vegetables #potatoes



Total Time: 20 Minutes,
Servings: 4 Servings

Ingredients :

    Salad

  • 1 Honeycrisp apple, seeded and chopped into bite sized pieces
  • 1 large bunch of broccoli, chopped into florets (or 12 ounce prepared bag)
  • ½ cup chopped red onion
  • ½ cup raisins
  • ½ cup sunflower seeds
  • 4 slices bacon, cooked and crumbled
  • Dressing 

  • ¾ cup plain yogurt 
  • 2 Tablespoons milk
  • 2 Tablespoons apple cider vinegar
  • ½ cup sugar (or ¼ cup honey)
  • Salt & Pepper, to taste

Instructions :

  • In a mason jar, add dressing ingredients. Whisk and refrigerate until ready to use.
  • Using a large bowl, add all salad ingredients, except bacon. Toss together. Slowly pour the dressing over the salad and allow to sit for 30-60 minutes.
  • Sprinkle with bacon before serving.

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Honeycrisp Apple & Broccoli Salad | Hope And Lucky #Veganrecipes #vegan #recipes #healthyfood #salad #vegetables #potatoes

Cabbage Hash Browns

Cabbage Hash Browns ,
.


Cabbage Hash Browns from Delish.com are a great way to start your day with a healthy dose of veggies!

Cabbage Hash Browns from Delish.com are a great way to start your day with a healthy dose of veggies!


Total Time: 60 Minutes,
Servings: 30 Servings

Ingredients :

  • 4 tablespoons butter
  • 1/2 a yellow onion {about 1 cup diced}
  • 1 10 oz bag shredded green cabbage
  • 1/2 teaspoon salt {or to taste}
  • 1 large garlic clove minced or grated
  • 1 20 oz bag frozen hash browns
  • 2 1/2 cups shredded Irish cheddar divided
  • 1 green onion chopped

Instructions :

  • Preheat the oven to 375 degrees. In a large skillet {I used a 15 inch cast iron}, heat the butter until melted and slightly frothy.
  • Add the onion and saute until fragrant and beginning to turn translucent, about 2-3 minutes.
  • Add the cabbage and combine with onions. Season with salt. Cook for about 5-6 minutes or until the cabbage has softened and is beginning to turn lightly golden in spots.
  • Stir in the garlic and cook for about a minute. Remove from heat and let the mixture cool slightly.
  • Add the frozen hash browns and 1 1/2 cups of cheese and mix until well-combined. Smooth the top with a spatula.
  • Bake in the preheated oven for about 30-35 minutes or until the top begins to turn golden brown.
  • Add the remaining cheese to the top and bake for another 4-5 minutes until the cheese is melted and bubbly.
  • Remove from oven and top with chopped green onion before serving.

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Rated 4.9
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