As of two weeks ago, I had never watched a football game. Not ever. Last year, another teacher asked me during our recess duty what I had done for the Super Bowl. I replied something like, “The Super Bowl was this past weekend? I had no idea.” To which he jokingly said, “Hey, have you ever heard of this thing called football? It’s a sport. People play it. There are fans.” These jokes continued for most of the school year…Of course I knew what football was…but had I ever watched a game? No. Did I care? Not really.
This year, I have two Super Bowl parties to attend (did you get that? Two!). And, two weeks ago, I even watched about 40 minutes of the 49ers vs. the Giants game. Apparently that’s called the NFC Championship Game. I even know which teams are playing this year…
Which is a huge step from not knowing that the Super Bowl even happened. Mostly I’m excited about the Super Bowl parties because the first one is all of my best friends hanging out (in one room, while some of their partners watch the game with all types of seriousness), and the second will feature team-themed food (New York themed food and New England/Boston themed food…and they are going all out. New York: New York cheesecake squares, Jewish deli corned beef Reubens, Kosher pickles and cole slaw, Brooklyn Lager. New England: New England clam chowder, Maine lobster-filled lobster rolls, Cape Cod potato chips, South Boston Irish car bombs, Sam Adams Boston Lager). Who doesn’t like a themed food party?
Being the only vegetarian attending, I was asked to bring something I could eat, which of course resulted in me brainstorming for hours. And what I came up with was…
Boston Cream Pie Cupcakes.
Theme? Check. Easy to eat with your fingers while watching the game or holding a beer in the other hand? Check. Delicious? Check.
I guess I’ll be eating cupcakes, cheesecake squares, and drinking beer. And maybe watching the game a little. Sounds like a good Sunday to me!
Yellow Cupcake Batter Ingredients:
1 cup unsweetened almond milk
1 tsp. apple cider vinegar
1 1/4 cups all-purpose flour
2 Tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup canola oil
3/4 cup sugar
2 1/4 tsp. vanilla extract
Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
Whisk the almond milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
Beat together the soy milk mixture, oil, sugar, and vanilla in a large bowl.
Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
Fill cupcake liners 2/3 full. Bake for 20-22 minutes, until a toothpick inserted into the center comes out clean.
Transfer to a cooling rack, and let cool completely before filling and/or frosting.
Custard Filling Ingredients:
1/2 cup 1% milk
1/2 cup cream
1/4 cup white sugar
1 pinch salt
4 teaspoons cornstarch
1/2 teaspoon vanilla extract
To Make The Filling: Combine the 1/2 cup cream with 1/4 cup of the milk and cook over medium heat until bubbles begin to form around the edge of the pan. Immediately add 1/4 cup of the sugar and the salt. Stir until dissolved. Remove the pan from the heat.
In a small bowl, combine 1/4 cup of the milk with the cornstarch and whisk to remove lumps. Whisk in the 2 eggs. Add the hot cream mixture in a thin stream, whisking constantly. Return to the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (about 5 minutes). Remove from heat and stir in the 1/2 teaspoon vanilla. Allow to cool to room temperature.
Chocolate Ganache Ingredients:
3 (1 ounce) squares semisweet chocolate
2 Tblsp. butter
1/4 cup cream (or 1% milk)
1/2 teaspoon vanilla extract
To Make The Chocolate Ganache: In double boiler, stir the chocolate pieces and 2 tablespoons butter until they are completely melted. Remove from the heat and, stirring constantly, add the 1/4 cup cream in a thin steady stream. Mix vigorously until smooth. Stir in the 1/2 teaspoon vanilla.
To Assemble the cupcakes: Cut a cone shape out of the top of each cupcake. Cut the tips off the ends of the cones (this is when you get to sample the cupcake). Put a dollop of custard in the hole, and then put the top of the cone shape back on the top of the cupcake, hiding the custard filling. Spread chocolate ganache evenly over the cupcake. Eat. Enjoy. Have a second one!