Eggless Boston Cream Cupcake Recipe - Vegan Option
A eggetarian Continental recipe with all purpose flour (maida) - or gluten free flour, ripe bananas, baking powder. Ready in 50 min, serves 6.
Curated byLucas Dubois🇫🇷
Instructions
15 steps- 1
To prepare baking Eggless Boston Cream Cupcake, start by making a dry mix by sieving the flour, baking powder, soda and salt, to make sure all ingredients are mixed well
all purpose flour (maida) - or gluten free flour(100 grams)baking powder(1/2 teaspoon)baking soda(1/4 teaspoon)pinch salt(1)custard powder(2 tablespoon) - 2
Cream together butter, sugar, oil and milk (20ml)
sugar(50 grams)butter(25 gram)coconut milk - or milk(20 ml)sugar(1 tablespoon)coconut milk - or milk(80 ml) - 3
To make it vegan, add coconut milk instead of milk
coconut milk - or milk(20 ml)coconut milk - or milk(80 ml) - 4
Add the wet mixture of cream to the flour and other mixed dry ingredients
all purpose flour (maida) - or gluten free flour(100 grams) - 5
Pour little by little and slowly fold till you have a lump-free mix
all purpose flour (maida) - or gluten free flour(100 grams) - 6
Pour the batter into Cupcake molds and bake in a Oven at 170 degrees Celsius for 8 minutes
- 7
Let the cupcakes cool completely on a wire rack before filling the custard and glazing
custard powder(2 tablespoon) - 8
Now for the custard, just mix in the custard powder and milk and bring to a boil
baking powder(1/2 teaspoon)coconut milk - or milk(20 ml)custard powder(2 tablespoon)coconut milk - or milk(80 ml) - 9
Let it cool completely
- 10
Meanwhile, in a double boiler, add dark chocolate compound with about a teaspoon of oil and a pinch of salt till the chocolate looks perfectly melted
pinch salt(1)dark chocolate - compound(100 gram) - 11
Make sure no water from the double boiler goes to the chocolate
dark chocolate - compound(100 gram) - 12
Once the cupcakes have cooled, slice them into half or you can also core them and fill with the custard with the help of a piping bag
custard powder(2 tablespoon) - 13
Let the custard stuffed cupcakes rest in the refrigerator for at least 30 minutes before proceeding to the next step
custard powder(2 tablespoon) - 14
After half hour or more, glaze the cupcakes by dripping the chocolate we prepared and sprinkle some almonds, coarsely ground, and there the perfect Eggless Boston Cream Cupcake Recipe (With Vegan Option) is ready
dark chocolate - compound(100 gram)badam (almond) - few roast & coarsely ground - 15
Serve Eggless Boston Cream Cupcake Recipe (With Vegan Option) with Healthy Vegetable Fries Recipe or over a coffee mocha for an interesting evening
Rate this recipe
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Eggless Boston Cream Cupcake Recipe - Vegan Option
A eggetarian Continental recipe with all purpose flour (maida) - or gluten free flour, ripe bananas, baking powder. Ready in 50 min, serves 6.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
15 steps- 1
To prepare baking Eggless Boston Cream Cupcake, start by making a dry mix by sieving the flour, baking powder, soda and salt, to make sure all ingredients are mixed well
all purpose flour (maida) - or gluten free flour(100 grams)baking powder(1/2 teaspoon)baking soda(1/4 teaspoon)pinch salt(1)custard powder(2 tablespoon) - 2
Cream together butter, sugar, oil and milk (20ml)
sugar(50 grams)butter(25 gram)coconut milk - or milk(20 ml)sugar(1 tablespoon)coconut milk - or milk(80 ml) - 3
To make it vegan, add coconut milk instead of milk
coconut milk - or milk(20 ml)coconut milk - or milk(80 ml) - 4
Add the wet mixture of cream to the flour and other mixed dry ingredients
all purpose flour (maida) - or gluten free flour(100 grams) - 5
Pour little by little and slowly fold till you have a lump-free mix
all purpose flour (maida) - or gluten free flour(100 grams) - 6
Pour the batter into Cupcake molds and bake in a Oven at 170 degrees Celsius for 8 minutes
- 7
Let the cupcakes cool completely on a wire rack before filling the custard and glazing
custard powder(2 tablespoon) - 8
Now for the custard, just mix in the custard powder and milk and bring to a boil
baking powder(1/2 teaspoon)coconut milk - or milk(20 ml)custard powder(2 tablespoon)coconut milk - or milk(80 ml) - 9
Let it cool completely
- 10
Meanwhile, in a double boiler, add dark chocolate compound with about a teaspoon of oil and a pinch of salt till the chocolate looks perfectly melted
pinch salt(1)dark chocolate - compound(100 gram) - 11
Make sure no water from the double boiler goes to the chocolate
dark chocolate - compound(100 gram) - 12
Once the cupcakes have cooled, slice them into half or you can also core them and fill with the custard with the help of a piping bag
custard powder(2 tablespoon) - 13
Let the custard stuffed cupcakes rest in the refrigerator for at least 30 minutes before proceeding to the next step
custard powder(2 tablespoon) - 14
After half hour or more, glaze the cupcakes by dripping the chocolate we prepared and sprinkle some almonds, coarsely ground, and there the perfect Eggless Boston Cream Cupcake Recipe (With Vegan Option) is ready
dark chocolate - compound(100 gram)badam (almond) - few roast & coarsely ground - 15
Serve Eggless Boston Cream Cupcake Recipe (With Vegan Option) with Healthy Vegetable Fries Recipe or over a coffee mocha for an interesting evening
Rate this recipe
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