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Hubster started his fall semester, which includes a 180 hour internship for one class and a 1, 185 page book for another class. In addition to juggling full-time grad school, he also still has his full time teaching job and coaching responsibilities. On top of that our school is being renovated and his gym is where they’re storing the equipment! Needless to say, my Hubster is stressed!!!

The best way to help beat stress is to be surrounded by the things you love… right?? Okay, so Pumpkin and I don’t exactly help de-stress him. But Hubster does love Boston cream donuts (and chocolate eclairs)… so why not surround him with them?.. sort of...

I didn’t want to give him lot’s of fried donuts, so I varied from the original idea and made Boston Cream Cupcakes. I didn’t make the cake base completely from scratch, but if I use cake mix, I always “doctor” it up a bit.

Boston Cream Cupcake

Boston Cream Cupcake

Yellow Cupcake Ingredients:
1 pkg. yellow cake mix, 1 pkg. instant vanilla pudding, 1 c. water, 1/3 c. vegetable oil, 3 eggs, 2 Tbs. butter flavoring, 1 tsp. nutmeg, 1 tsp. ground cardamom

Yellow Cupcake Direction:
Preheat oven 350°F. Mix all ingredients together with a mixer a medium speed, about 2 minutes or until well mixed. Fill 20 lined muffin cups, fill a little more than 2/3 full. Bake about 20 minutes (until an inserted toothpick comes out clean). Allow cupcakes to cool completely before assembling.

Boston Cream Cupcake Ingredients:
Yellow cupcakes, french vanilla pudding, chocolate ganache

Boston Cream Cupcake Directions:
Using an icing press or pastry bag with a long tube tip, squirt vanilla pudding into center of cupcake. Pour ganache over cupcakes while still warm. Place cupcakes in refrigerator for 30 minutes to help set them. Serve with a tall cold glass of milk.

Yes, I use food to make my Hubster feel better… don’t judge me, it worked (until the next homework assignment).

What type of food is your spouse’s/partner’s comfort food?

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