Me and Martha

My love for cooking didnt really begin until I was in college. I had worked a bit with my friend Gina's mom Terri at her catering company Peace of Cake. The food was FAB and I loved the hustle and bustle but I wasnt doing any of the cooking. Then I went to college, a PE major (later switched to Comm) and HATED the food there. I think there is some unwritten rule that cafeteria food should send students to the bathroom within 10 minutes of eating it, maybe its their way of helping us avoid the freshman 15.

Regardless, I started cooking for myself. Granted it was in the small and dingy kitchen we had in the basement of our dorm, but it worked for me. The more I cooked the more I realized that it was a great outlet for me, I was less stressed and having fun. At this point in time cooking was becoming the new fad in America, Gordon Ramsey and Rachel Ray were becoming more popular than ever, and it seemed like everyone had a favorite food network show.

While all these shows had their big personalities each with their own little catchphrases (i.e. BAM!) I was loyal to the one and only, Martha Stewart. What sets Martha apart from the rest is that she is not only an amazing cook who can pull a perfect pie out of her ass on a moments notice, but she is a full fledged entertainer. She focuses on decor and ambiance to make the meal as enjoyable as possible. Presentation is almost as important as taste in Martha's world.

Soon enough I found myself skipping class to watch the Lifetime movie on Martha Stewart's life (while Cybil Shepherd played Martha as a cold and detached wife and mother, it didnt waiver my belief that she is FAB-U-LOUS!) The hair, the clothes, the business sense, how is that somebody I couldn't look up to?! Now I am not saying Martha is perfect by any means, I am sure her family life did suffer through her tenacious attitude and the whole "insider trading" was certainly her fall from grace, but who else could pick themselves up after a jail stint to still be seen as one of the most sophisticated, elegant, and savvy business women AND still be a cash cow! (and believe me I am sure she had the most fab cell on the block, no doubt with some red begonias to accompany the orange jumpsuit)

So, in honor of Martha, todays recipes is one of her own. The boston cream pie cupcakes.. these delectable little treats have been one of my favorite things since first seeing her make them on her show. You can vary them I bit, I tend to prefer milk chocolate ganache as opposed to the dark chocolate and use a bavarian cream recipe for the filling instead of her vanilla cream (if short on time a packet of vanilla pudding will do just fine) So whip these adorable things up and enjoy!

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© 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.

Read more at Marthastewart.com: Boston Cream Pie Cupcakes and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

* 1 1/2 cups all-purpose flour, plus more for tins
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup whole milk
* 3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
* 3 large eggs
* 1 cup sugar
* 1 teaspoon pure vanilla extract
* Vanilla Cream
* Chocolate-Ganache Glaze

Directions

1. Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.

2. Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.

3. Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.

4. Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.

Vanilla Cream
Makes 1 1/2 cups

* 2 large egg yolks
* 1/4 cup sugar
* 2 tablespoons plus 1/2 teaspoon cornstarch
* Pinch of salt
* 1 cup whole milk
* 1/2 teaspoon pure vanilla extract

Directions

1. Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.

2. Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.

3. Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.

Chocolate Ganache
Makes about 1 1/4 cups

* 2/3 cup heavy cream
* 6 ounces semisweet chocolate, finely chopped
* 1 tablespoon light corn syrup

Directions

1. Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.


Stewart, M. (2010, July 8). Boston cream pie cupcakes. Retrieved from http://www.marthastewart.com/