I read several baking blogs and one, Cupcake Takes the Cake, mentioned some Boston Cream Pie cupcakes the other day and reading about them made me decide that I NEEDED to make some that are gluten free! I've always loved boston cream pie and it's been years since I've had a slice.
Obviously going gluten free has made eating baked goods from restaurants or bakeries practically impossible since there aren't any dedicated gluten free ones around me...There used to be one in my neighborhood, but it closed down a couple weeks ago.
I've always assumed it was really hard to make so it just stayed in the very back of my mind laying dormant until the time came that I was prepared to tackle such a "complicated" desert.
I used the quotes around the word complicated because this is one of the easiest desert that I could make. It's not hard at all! Who knew?!?!
I used the new Betty Crocker GF Yellow Cake mix for my cupcakes and some bavarian cream filling that I bought from my local cake decorating shop. I piped it right in thru the top of the cupcakes and then covered with a delicious chocolate ganache topping made from 1 cup semi-sweet mini chocolate chips and 1/2 cup heavy whipping cream heated to melting and whisked until thick and completely mixed.
2 years ago