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
- 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
- bring mixture to a boil, reduce heat to low and cook for 4 more minutes, until the agar is completely dissolved
- whisk arrowroot powder into rest of soy milk, and add to agar mixture, constantly stirring
- allow to cook for 2 more minutes, until it resembles a thick pudding, then remove from heat and chill for an hour
- crumble tofu into blender, add the sugar, salt, and cooked arrowroot mixture and blend until creamy
- add vanilla and blend again
- scrape mixture into a container and cover, then let chill for another hour
- for the ganache, bring soy milk to a gentle boil in a small sauce pan
- immediately remove from heat and add chocolate and maple syrup
- stir mixture until it is fully melted and smooth, then set aside til ready to use
- for the cupcakes, preheat the oven to 350º and line muffin pan with cupcake liners
- whisk soy milk and vinegar together and set aside a few minutes to curdle
- sift flour, cornstarch, baking powder, baking soda, and salt into a bowl and ensure combined
- cream vegan butter and sugar for 2 minutes until light and fluffy, then beat in vanilla
- alternate beating in soy milk/apple cider mixture and dry ingredients
- bake for 22 minutes, then remove and allow to completely cool
- make a hole in the center of each cupcake, then press the sides and bottom of hole to make it larger
- fill a pastry bag with a large nozzle, then place filling into bag
- press tip into cupcake and fill each center with as much filling as possible
- spread the tops of the cupcakes with ganache
- chill for one hour and FINALLY enjoy!