Gluten Free, Healthier Version of Boston Cream Pie (Cupcakes!) (P.S. GO USA)

Tiffs Tips Boston

Like all of you, the Boston Marathon bombings and the ensuing chaos has struck a chord with me.

I am so thankful it is over—and I felt that this recipe would be an appropriate way to celebrate the FBI’s capture, while honoring the innocent victims and their families.

Sure, it isn’t the healthiest thing I’ve ever made, but sometimes life calls for a little bit of sugar.

This healthier version of Boston’s most famous dessert is dedicated to the people who were (and who are) affected by the marathon bombings, and to the people everywhere who pray for the condition of this country and this world.

The way I cope with grief is to pray, to run, and then to bake (in that order), and nothing seemed more fitting to bake than Boston’s most famous dessert.Boston Tiffs Tips

Tiffs Tips boston cream pie 2

Ingredients:
Cake:

  • 3 cups Bob’s Red Mill Yellow Cake Mix and the ingredients it calls for (3 eggs, veggie oil, and good ol’ H2O)

Better-Than-Store-bought Vanilla Pudding:

  • 1/3 cup organic granulated sugar
  • 2 tablespoons organic cornstarch
  • 2 1/4 cups whole milk (or substitute for a Rice or Soy milk; I did not try this with Almond or Coconut milk, but if you do please post results!)
  • 3 large organic egg yolks, lightly beaten
  • 3 tablespoons unsalted grass fed butter, chopped into small pieces
  • 2 teaspoons organic vanilla extractGluten Free Cake Mix
  • 1/2 tsp. cinnamonPaleo, Rich Chocolate Frosting
  • 1 cup dark chocolate chips or Enjoy Life dairy free chocolate chips
  • ⅓ cup coconut oil
  • 1 tablespoon organic vanilla extractDirections:
  • Preheat the oven to 350° F.
  • Prepare the gluten free yellow cake mix according to the instructions. Spray and lightly flour cupcake tins, and pour cake batter evenly into tins (about 3/4 full, like you would for a cupcake). Bake for 25-30 minutes.
  • While cupcakes are baking, prepare the pudding center:
    1. In heavy bottomed saucepan, combine milk, cornstarch, eggs and sugar. Boil over medium heat, stirring constantly. Cook the pudding for about five minutes, until it firms some.
    2. Remove from heat; then, once mixture has cooled, add the butter, cinnamon and vanilla extract.
      Beat well until the butter melts. Set aside.
  • Clean your kitchen (mine is always a MESS mid-baking). Once the cupcakes are finished baking, take them out of the oven and place each cupcake on a wire rack to cool
  • While cupcakes are cooling, make the Paleo, Rich, Creamy Chocolate Frosting.
    1. Mix dark chocolate chips, coconut oil, and vanilla extract over low heat for 5-10 minutes or until chocolate chips are dissolved.
    2. Place the mixture in a refrigerator-safe bowl and let harden in the fridge for about 25 minutes, until cool but not hard.
    3. Using a handheld blender, mix frosting until it is light and frothy.
    4. While frosting is hardening, cut cupcakes in half width wise. Spread a layer of pudding on cupcakes and sandwich in between cupcakes.
    5. Top cupcakes with chocolate frosting.
    6. Serve to friends while watching the Red Sox play, eat, and then go for a run!
  • Show support, send prayers, and eat Boston Cream Pie. Oh, and one more thing before I post the recipe: God Bless America.
    Boston Cream Cupcakes Tiffs Tips
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