To end this month’s theme, home, while also kicking of May’s theme (to be revealed tomorrow!), I created a recipe for Boston creme cupcakes. These ice box cupcakes are delicious, cool, and easy. I’m also going to include a few ideas here to make it even simpler!
Nilla wafers or other vanilla cookies
1/3 cup sugar
3 tablespoons cornstarch
1 cup milk
3 large eggs
1/2 cup heavy cream
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter
(Simpler Idea: use pudding!)
2 cups whipping cream
6 tablespoons sugar
1 teaspoon vanilla
(Simpler Idea: Two words – cool whip)
Chocolate bar for shavings
1. Before placing on the stove, whisk cornstarch, sugar, milk, eggs, cream, vanilla extract, and salt until smooth in a medium saucepan. (If using pudding and Cool Whip, cook according to package instructions prepare pudding and skip to step five.)
2. Place saucepan on stove and heat on medium until boiling, whisking constantly. Once boiling, continue whisking for two minutes before removing from heat.
3. Remove from heat and place in a cool bowl. Whisk in butter and allow to cool.
4. Combine ingredients for whipped cream in a mixing bowl. Beat until soft white peaks form.
5. Line cupcake tins, and layer each with a cookie, one tablespoon of custard, cookie, one tablespoon of whipped cream, cookie, and a teaspoon of whipped cream.
6. Place the chocolate in the microwave on 50% power for 20 seconds. Use your vegetable peeler to make shavings to top each cupcake.
7. Refrigerate for at least 4 hours or overnight. The cookies will soak up the whipped cream and custard to get soft, cakey, and oh-so-scrumptious.
These last for about 48 hours and are completely crave-worthy. Have you ever tried ice box cakes before? I’m a little obsessed with them now.
Check back tomorrow to find out about May’s theme!