"Hey Y'all!" Southern Lady makes Northern Classic

I have a patron who always has me do extensive research for her. Our policy says we are not to do extensive reference research for patrons, but when she first started coming in we were slower, so I didn't mind. Well, then we got busier, and then she started getting more demanding. Then one day she sent me an email from her business accounts with her company on it. I went to the website and realize one of the main purposes for her company is to research current business trends for industries. So basically, I became an unpaid staff member of hers (yes, I know her "tax dollars" pay my salary and all that, but come one! GRUMBLE.) Anyway, I still do research for her, but I only give myself 30 minutes to devote to her, and I just do a quick send of articles through our databases and it always seems to be exactly what she needs (yes, I have shown her how to get into the databases, but some patrons want you do to everything for them).

So what does work have to do with food? Well, one day she had me research "personal branding." Which was actually very interesting. In these days of outsourcing, self-service, and automated phone systems, businesses seem to be finding success in personal service, which includes branding the personalities in the business. No one brands themselves more than the Food Network stars - to the point where we think we know these people!

The weird part I see about this personal branding of Food Network stars is that they almost become a parody of themselves. I loved Rachael Ray when she first started out, although she spouted off with "Sammies" "EVOO" and "Yummo" every once in a while. I still like the stuff she makes, and I still enjoy her shows occasionally (but not her talk show!) But now, all I hear when she talks is a raspy voice going, "Sammie sammie sammie yum evoo sammie evoo YUMMO!!!" Her idiosyncrasies exploded, and that is all I see her as now.

I'm not just picking on Rachael, I feel the same way about Mr. anti-commercialism (oxymoron much?) Anthony Bourdain and "Hey, Y'all!" Paula Deen.

Still, what does this have to do with food? Not much, but I'll get on to the food....

A couple weeks ago, a lovely co-worker of mine brought in a Paula Deen chocolate magazine. I have made a ton of copies from chocolate cookbooks that I have yet to make, so I didn't want to go overboard and make copies of the magazine to add to my collection of I'm-never-going-to-make-you dessert recipes. However, one recipe stood out: Boston Cream Cupcakes. Now, I will be honest and say I don't think I have ever actually eaten Boston Cream Pie (which is now the official Massachusetts state dessert). However, everytime I go to Boston, I get a Boston Cream Pie Donut at Dunkin Donuts. Being that it has been 10 years since I went to Boston, I immediately I thought, "I must make this!" Fortunately, I had some motivation with the Boston Celtics making it into the finals. So yesterday, I made the cupcakes.

Boston Cream Cupcakes

by Paula Deen (from her Chocolate Magazine on pg. 21)
Makes 20 cupcakes

Cake and Filling

1 (18.25 oz) box yellow cake mix
1 (3.4) box instant vanilla-flavored pudding mix
1 1/2 cups heavy whipping cream
1/2 cup milk
1/4 cup sour cream
Sinful Chocolate Ganache (recipe follows)

1. Prepare cake mix following cupcake directions. Let cupcakes cool completely.
2.In a large bowl combine pudding mix, cream, confectioners' sugar, milk, and sour cream. Beat at medium speed until stiff peaks form. Spoon pudding mixture into a squeeze bottle that has a long narrow tip. Insert tip into top of cupcake, and squeeze about 1 tablespoon pudding mixture into center of cupcake. Repeat procedure with remaining filling and cupcakes. Spread Sinful Chocolate Ganache evenly over each cupcake. Store covered in refrigerator.

Okay, first let me start off by saying that the recipe, even based on the cupcake directions from the box, did not make 20 cupcakes. It made 24. I made the cakes the night before that way they had plenty of time to cool.

For the filling: who makes a 3.4 oz instant vanilla pudding box? I saw 1.7 and 5.1 but no 3.4. Maybe Market Street just didn't have it medium, so I bought the large 5.1 oz, and just measured out 3.4 oz on my scale.

I assume Paula means one of those clear squirt bottles to put the filling in. I didn't have one of those. I did however, have some pastry tips that I did the trick all the Food Network Stars use is to put it on a plastic bag. I used one tip that was long and narrow, but the filling was too thick, so I had to switch to wider tip. I really couldn't tell how much I was getting into each. I basically did it until the top cracked a little. After I had all the cupcakes filled I still had a lot of filling left - about a cup! So I went back and tried to add a little more filling. Well, that doesn't work too well. All it really did was start oozing out to tops. Then my plastic bag decided to give and filling started squiggling out tiny little holes in the bag. At that point, I decided there was enough filling in the cupcakes and I was just going to trash the rest of it.

Sinful Chocolate Ganache

by Paula Deen (from her Chocolate Magazine on pg. 21)

6 1-oz) squares semisweet chocolate
3/4 cup heavy whipping cream
2 cups confectioners' sugar

In a medium bowl, combine chocolate and cream. Microwave on high in 30 second intervals, stirring between each, until chocolate is melted and smooth (about 2 minutes total). Gradually whisk in confectioners' sugar until smooth. Let mixture cool until it reaches a spreadable consistency (about 30 minutes).

So I know officially Boston Cream Pie is supposed to have a chocolate glaze on top. I followed Paula's recipe and let it cool to spreading temperature, but it was still too runny to spread. If I made these again, I would keep the ganache like that, but make more cupcakes with less cake, so that there is enough space on the paper to hold ganache from running over. My cupcakes were too tall to do that, and the glaze just ran off the side. So, I added more confectioners' sugar until it got to a spreading consistency - probably about another 3/4 of a cup to one cup. I added it by 1/4 cup intervals, whisked and examined the texture before I added another 1/4 cup.

The Result (and proof that I am not a food stylist):



The Verdict (or was it worth the effort?):

In anything you do, you must ask yourself the question of does the result justify the effort? Does a picture of my sink answer that?

And this happened on the way with the filling bag to the trash:


This is definitely one of the messiest desserts I have made. I would make them again if I had a fancy cupcake filling contraption - or maybe just a bottle like Paula said to use in the first place.