Let’s Make Low FODMAP Boston Cream Pie Cupcakes
Just like the famous dessert these are named for, Boston Cream Pie Cupcakes are comprised of a white or light yellow cake, a pastry cream filling and a dark chocolate glaze. These first appeared in my book, A Baker’s Field Guide to Cupcakes, where they were presented with wheat flour and conventional whole milk. This is a low FODMAP version of Boston Cream Pie Cupcakes that we can all enjoy!
When is a Cake Called a “Pie”?
There are a few theories about how Boston cream pies got their name. It is known that the Parker House Hotel in Boston was serving them as early as 1856. Also during that time, homemakers usually had pie tins around, but not necessarily cake tins, so they might have first been baked in pie tins yielding a pie-like shape. The Boston Cream Pie is also the State Dessert of Massachusetts as of 1996 – beating out Toll House Chocolate Chip Cookies!
Low FODMAP Boston Cream Pie Cupcakes
Our Low FODMAP Boston Cream Pie Cupcakes are creamy, chocolaty and luscious!
Low FODMAP Serving Size Info: Makes 24 cupcakes; serving size 1 cupcake
Assemble the Cupcakes: Place pastry cream in pastry bag fitted with tip. Insert tip right down in the center of the top of each cupcake. Squeeze to fill with a small amount of pastry cream. As soon as the top of the cupcake begins to expand and almost crack, ease up on pressure – the cupcake has taken on as much filling as it can. (You are aiming for about 1 tablespoon filling per cupcake.) If any pastry cream is oozing out of the top, simply wipe away before glazing.
Have Ganache in a fluid state but not hot and too runny. It should flow. Use a small offset spatula or a teaspoon to apply about 1 tablespoon of ganache to the top of each cupcake; cover the top smoothly with ganache. Cupcakes are now ready to serve. Cupcakes may be baked two days ahead; glazed cupcakes are best served the same day. Store in airtight container.
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