Vegan Boston Creme Pie Cupcakes!

 

Brooklyn vs Boston Creme Pie Cupcakes - adapted from vegan cupcakes take over the world, by isa chandra moskowitz and terry hope romero - I highly recommend this book if you a) are vegan b) love to cook or c) just love good food!!! yields 12 cupcakes

filling

• 1/2c soy/almond milk
• 1/2t agar powder or 1½t agar flakes
• 4t arrowroot powder
• 6oz silken tofu
• 1/3c sugar
• dash salt
• 1½t vanilla

ganache

• 1/4c soy/almond milk
• 4 ounces semisweet chocolate chips
• 2T maple syrup

cupcake

• 1c soy/almond milk
• 1t apple cider vinegar
• 1¼c all purpose flour
• 2T cornstarch
• 3/4t baking powder
• 1/2t baking soda
• 1/4t salt
• 1/2c non-hydrogenated vegan butter (Earth Balance is great)
• 3/4c sugar
• 2¼t vanilla

1. for the filling, pour 1/3c soy milk into a small saucepan (keep the remaining soy in the measuring cup, you’ll need it in a minute) over medium heat and add agar, stirring constantly
2. bring mixture to a boil, reduce heat to low and cook for 4 more minutes, until the agar is completely dissolved
3. whisk arrowroot powder into rest of soy milk, and add to agar mixture, constantly stirring
4. allow to cook for 2 more minutes, until it resembles a thick pudding, then remove from heat and chill for an hour
5. crumble tofu into blender, add the sugar, salt, and cooked arrowroot mixture and blend until creamy
6. add vanilla and blend again
7. scrape mixture into a container and cover, then let chill for another hour
8. for the ganache, bring soy milk to a gentle boil in a small sauce pan
9. immediately remove from heat and add chocolate and maple syrup
10. stir mixture until it is fully melted and smooth, then set aside til ready to use
11. for the cupcakes, preheat the oven to 350º and line muffin pan with cupcake liners
12. whisk soy milk and vinegar together and set aside a few minutes to curdle
13. sift flour, cornstarch, baking powder, baking soda, and salt into a bowl and ensure combined
14. cream vegan butter and sugar for 2 minutes until light and fluffy, then beat in vanilla
15. alternate beating in soy milk/apple cider mixture and dry ingredients
16. bake for 22 minutes, then remove and allow to completely cool
17. make a hole in the center of each cupcake, then press the sides and bottom of hole to make it larger
18. fill a pastry bag with a large nozzle, then place filling into bag
19. press tip into cupcake and fill each center with as much filling as possible
20. spread the tops of the cupcakes with ganache
21. chill for one hour and FINALLY enjoy!