vegan cupcakes, part 2 (brooklyn vs boston creme pie cakes)

working on the battergetting the piping bag ready

in case you missed part one of the vegan cupcake extravaganza, i’ll catch you up to speed. jamie, tyler, mike, and i perused the cookbook vegan cupcakes take over the world, by isa chandra moskowitz and terry hope romero, and bit off more than we could chew in one night by selecting two recipes. we started the project late in the evening, and didn’t thoroughly read the directions for the creme pie cakes, which includes not one, not two, but THREE steps of chilling ingredients for at least an hour.

mike reaches for ingredients

now, i don’t know about you, dear readers, but i am not an extremely patient person and i do not like to wait around while my food chills. especially when it comes to dessert. and even more so when we’ve set an arbitrary goal to make two cupcake recipes in one night.

tyler dishes out the cupcakesfilling the cupcakes
filled cupcakeready to eat!

but alas, the refrigeration periods were really necessary to make the cupcakes, so we reconvened the next night to finish them. we grumbled a lot over the time it took to make these suckers, as well as the fact that this recipe called for more page flipping than the last one! but in the end? we came to the unanimous decision that they are most definitely worth the wait. and possibly replaced the lime coconut recipe from the night before as my new favorite cupcakes!

so it’s a little redundant to say i would make them again in a heartbeat, but i really would (let me know if you need cupcakes made for any reason, people!) – because after knowing how the vanilla creme in the middle mixes with the rich chocolate ganache on top and light, flavorful cake on the outside, i realized they are really worth the wait! enjoy the decadence!

spreading ganache

brooklyn vs boston creme pie cakes

adapted from vegan cupcakes take over the world, by isa chandra moskowitz and terry hope romero
yields 12 cupcakes
  • filling
  • 1/2c soy milk
  • 1/2t agar powder or 1½t agar flakes
  • 4t arrowroot powder
  • 6oz silken tofu
  • 1/3c superfine sugar (we used granulated, and it worked just fine)
  • dash salt
  • 1½t vanilla
  • ganache
  • 1/4c soy milk
  • 4 ounces semisweet chocolate chips
  • 2T maple syrup
  • cupcake
  • 1c soy 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 fake butter
  • 3/4c granulate 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 (we used agar flakes and it took longer than 4 minutes to dissolve, and never really dissolved completely. the creme still turned out delicious)
  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 (it’s kind of gross, but don’t skip this step, the cupcakes will be delicious)
  13. sift flour, cornstarch, baking powder, baking soda, and salt into a bowl and ensure combined
  14. cream fake 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 (we tried just making a small hole with a thimble and it really didn’t work, so you should definitely follow these directions)
  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!

so delicious!

hi there! are you still reading? if so, i wanted to let you in on a tip: the ganache recipe above is amazing. i made it as a topping to my mom’s chocolate birthday cake, and it is now my go-to ganache recipe, because it’s so simple and not too sweet – it’s practically perfect in every way!

chocolate cake with raspberries, whipped cream, and ganache!

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