Boston Cream Pie Cupcakes | Dessert
This tender sponge cake with a tangy filling and topped with ganache is a tribute to the classic dessert Boston Cream Pie. In my opinion, the tangy cream filling is the best part—which comes from the unlikely addition of mayo!
YIELD: 12 CUPCAKES
1⅓ cups superfine brown rice flour ¼ cup sweet white rice flour ¾ cup potato starch ⅔ cup besan/chickpea flour 2 teaspoons xanthan gum 3 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1½ cups packed brown sugar ¾ cup olive oil 1 cup of coconut milk 1¼ cups very cold water 2½ tablespoons lemon juice
⅓ cup non-dairy margarine 2 cups confectioners sugar 1 tablespoon non-dairy milk 1 tablespoon lemon juice 1 tablespoon non-dairy mayonnaise, such as Vegenaise ½ teaspoon xanthan gum
TOPPING 1 Dark Chocolate Ganache
• Preheat oven to 350°F. Line a cupcake pan with 12 paper liners, or lightly grease and (brown rice) flour the individual cups. • In a large mixing bowl, whisk together the brown rice flour, sweet white rice flour, potato starch, besan, xanthan gum, baking powder, baking soda, and salt. • In the bowl of an electric mixer, cream together the brown sugar, olive oil, and coconut milk. Gently add in the flour mixture, alternating with the water. Add the lemon juice and mix on high speed for about 1 to 2 minutes. Divide batter among the 12 muffin tins and bake for 35 minutes, or until puffed up high and golden brown, and a knife inserted into the center comes out clean. Let the cupcakes cool completely before filling and topping. • To make the filling, combine all the ingredients using an electric mixer with a whisk attachment and whip until fluffy. Using a serrated knife, cut off tops of cupcakes just above the papers. Add about 2 tablespoons of filling and replace the top. Place cupcakes in the freezer on a flat surface a few minutes before topping with Dark Chocolate Ganache. Store loosely covered cupcakes in the refrigerator for up to 1 week.