BOSTON CREAM CUPCAKES

Makes: 18

2 cups (500 mL) sifted cake flour

1 cup (250 mL) flour

1 tsp (5 mL) baking soda

1/2 tsp (2.5 mL) salt

3/4 cup (180 mL) butter, softened

1 cup (250 mL) sugar

3 eggs

1 tsp (5 mL) vanilla

1 1/2 cups (375 mL) buttermilk 1 pkg. (4-serving size) instant vanilla pudding mix

1 1/2 cups (375 mL) light cream (10%)

1/2 cup (125 mL) whipping cream

4 squares semi-sweet chocolate, chopped

2 tsp (10 mL) white corn syrup

1. Preheat oven to 350 F (175 C). Combine cake flour, flour, baking soda and salt in a bowl; set aside. 2. Using medium speed of an electric mixer, beat together butter and sugar until fluffy, about 5 minutes.

3. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.

4. Beginning and ending with cake flour mixture, add cake flour mixture alternately with buttermilk to butter mixture, stirring just until blended. Spoon batter into greased and floured muffin cups, filling cups three-quarters full.

5. Bake for 20 minutes or until a cake tester inserted in centres comes out clean. Cool cupcakes in pans for 10 minutes. Remove from pans and cool on racks.

6. To prepare filling, whisk together pudding mix and light cream.

7. Refrigerate until set, about 5 minutes. Meanwhile, cut cupcakes in half horizontally.

8. Spoon filling into a pastry bag fitted with a large plain tip. Pipe about 1 tbsp (15 mL) of filling onto bottom half of each cupcake.

9. Alternatively, filling may be spooned onto cupcake bottoms. Place top halves of cupcakes on top of filling; set aside.

10. To prepare the chocolate glaze, combine whipping cream and chocolate in a small saucepan. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Stir in corn syrup.

11. Spread chocolate glaze over tops of cupcakes. Refrigerate until serving.