Boston Creme Mini-Cupcakes Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 28, 2014
First of all if you use the true Mini Muffin pans this recipe makes lots more than 24. Actually I got over 50 from it using my mini muffin pans. Now maybe it would make 24 regular size muffins????? Also I would not add 2 cups of milk for the pudding to put inside the muffins. It was way too thin.Maybe use 1 1/2. The thing that I am a bit upset with is I had to make something for a funerl dinner and I am not sure these will turn out like they should. I still need to frost them.
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Photo by Sarahgee
Reviewed: Nov. 25, 2013
A very creative idea! I made the cake from scratch but otherwise followed the steps. Delicious!
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Photo by Judy Cowan
Reviewed: Nov. 27, 2012
I made these into full size cupcakes but instead of using canned frosting, I made a simple glaze with the "Satiny Chocolate Glaze" recipe from this site. Soooo simple to use.. just dip the tops and let set in fridge! I didn't use the cherries, and the cream that I used for the center was a little different.. I infused my cream stuffed cupcake filling: (1/2 c solid vegetable shortening, 1 1/4 c powdered sugar, 1 tsp vanilla extract, 3/4 marshmallow fluff, 3 to 4 tbsp milk) with some instant french vanilla pudding. Next time will add some more liquid to it or something cuz it was a little grainy from the instant pudding but everyone still raved about them!! BIG success!
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Photo by Judy Cowan

Cooking Level: Intermediate

Living In: Saint Cloud, Florida, USA
Reviewed: Apr. 4, 2012
This was very good, but I have a special kit for inserting the. Frosting... so I didn't. Need to use a seringe. And I did a rainbow cake instead of a plain white cake... Great for Easter. Tux for sharing hope others like it too.
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Photo by Alexia-Rose

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada


 
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