This time I chose the Boston Cream Pie Cupcakes. I knew that these had to be made since I LOVE Boston Cream Pie.
I really only had on problem making these and that was putting the chocolate ganache on top. At first I let the ganache get too thick so when I spread it it just didn’t look right at all. I had to zap it in the microwave for 9 seconds, and then it was ready to go. I ended up tilting the cupcake and apply the ganache with a spoon and slowly spreading it when needed to coat the top. It worked out very nicely. I will not include the pictures of the two that I first iced. Those will be the first eaten by me and then the rest, which turned out pretty, will go to friends and co-workers.
Everyone actually loved these cupcakes. They are not as rich as the other cupcakes which had loads of yummy icing on top. But the cupcake, filling, and chocolate ganache topping went great together. It was the perfect combination. This time when I made the Golden Vanilla cupcake I used rice milk and canola oil and there wasn’t a soy flavor at all to the cupcake. It wasn’t as sweet as some of the other cupcake bases, but it was nice.
Brooklyn vs Boston Cream Pie Cakes
Source: Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero
Rich Chocolate Ganache Topping
1/4 cup soy milk
4 oz semisweet chocolate, chopped
2 tbsp pure maple syrup
Bring the soy milk to a gentle boil in a small sauce pan. Immediately remove from heat and add the chocolate and maple syrup. Use a rubber heatproof spatula to mix the chocolate until it is fully melted and smooth. Set aside at room temperature until ready.
Vanilla Vegan Pastry Cream
1/2 cup soy milk
1/2 tsp agar powder
4 tsp arrowroot starch
6 oz soft silken tofu
1/3 cup superfine or castor sugar
1 1/2 tsp vanilla extract
Pour 1/3 cup soy milk into a small sauce pan; keep the remaining soy milk in the measuring cup. Sprinkle agar powder over the soy milk in the saucepan and cook mixture over medium heat, stirring constantly. Bring mixture to a boil, reduce heat, and continue to cook for about 4 minutes. The agar will be dissolved when the soy milk appears smooth.
Whisk the powdered arrowroot into the remaining soy milk in the measuring cup. Pour the arrowroot mixture into the agar mixture in a steady stream, stirring the whole time. The mixture will cook and get very thick in 1 to 2 minutes, and when done it will resemble a very thick pudding. Remove from heat and set aside. Place it in the refrigerator and allow it to set for at least an hour.
Crumble tofu into a blender, add the sugar, salt and cooked arrowroot mixture. Blend till creamy. Add vanilla extract and blend again. Scrape mixture into a container and cover and put in refrigerator to chill and firm up at least an hour.
Poke each cupcake in the center, almost to the bottom, to create a hole for the filling. Very gently, press the sides and bottoms of the hole to widen it; you will want the extra little space to be able to fill it in with lots of custard.
Fit a pastry bag with a large round tip and fill with the Vanilla Pastry Cream. Fill only halfway to make handling the bag easier. Pipe the pastry cream into each cupcake, trying to get as much filling as possible into the cakes. Cupcakes should feel noticeable heavier. Remove any excress cream on top by whiping with a knife. Next spread tops of the cupcakes with Rich Chocolate Ganache Topping. For smoother looking tops, try applying two thin layers of ganache instead of one thick layer to tops of cupcakes. chill for an hour before serving.