Chef Joey's Vegan Boston Creme Muffins
photo by Chef Joey Z.
- Ready In:
- 25mins
- Ingredients:
- 5
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 1 1⁄4 ounces cups cold non-dairy milk substitute (non-dairy)
- 1 (3 1/2 ounce) box instant vanilla pudding
- 1 tablespoon pure vanilla extract
- 12 vanilla cupcakes (pre-made or make your own)
- chocolate icing (pre-made or make your own)
directions
- Combine the milk, pudding mix and vanilla in the mixing bowl of a large mixer.
- Beat for about 2 minutes or until thickened.
- Place the mixture into the fridge for 15 minutes.
- Spoon the vanilla pudding into a pastry bag fitted with a medium plain tip.
- Fill the cupcakes by inserting the tip into the middle of each cupcake and pipe the filling inside. Use about 2 tablespoons per cupcake.
- Frost the cupcakes using the frosting recipe below and then put the cupcakes in the fridge to set.
- FOR THE VEGAN CHOCOLATE FROSTING.
- 1/2 cup raw cane sugar.
- 1/4 cup good quality cocoa powder.
- 1/4 cup soy milk.
- 2 tablespoons vegan margarine.
- 1 tablespoons light oil.
- 1/2 to 1 cup powdered vegan icing sugar.
- 1/2 teaspoons vanilla.
- Mix the sugar and cocoa powder in a small saucepan.
- Stir in the soy milk, oil and margarine.
- Heat to boiling and let boil for 3 minutes, sir occasionally.
- When finished, let cool, then add the vanilla and powdered sugar until you reach the desired icing consistency.
- Bon Appetit!
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)