Vegan Boston Creme Pie Cupcakes!


Brooklyn vs Boston Creme Pie Cupcakes - adapted from vegan cupcakes take over the world, by isa chandra moskowitz and terry hope romero - I highly recommend this book if you a) are vegan b) love to cook or c) just love good food!!! yields 12 cupcakes


  • 1/2c soy/almond milk
  • 1/2t agar powder or 1½t agar flakes
  • 4t arrowroot powder
  • 6oz silken tofu
  • 1/3c sugar
  • dash salt
  • 1½t vanilla


  • 1/4c soy/almond milk
  • 4 ounces semisweet chocolate chips
  • 2T maple syrup


  • 1c soy/almond 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 vegan butter (Earth Balance is great)
  • 3/4c 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
  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
  13. sift flour, cornstarch, baking powder, baking soda, and salt into a bowl and ensure combined
  14. cream vegan 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
  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!

Gluten-Free, Vegan Vanilla Cupcake with Mocha Frosting


For the past few weeks I've been trying my best to go completely gluten-free. I've had the feeling I may have a slight gluten-intolerance for a while now - with headaches, fatigue, and skin problems flaring up when I load up on lots of breads, pastries, and crackers. I've noticed since I've taken gluten out I have more energy, and just feel better all the way around! There is no way I can stick with this though without...cupcakes!!! I found the following recipe on the "Gluten-Free Goddess" blog.

Gluten-Free Vanilla Cupcakes with Mocha Icing- a Vegan Recipe

Preheat the oven to 350 degrees F. Line a 12-cupcake tin with paper or parchment liners

In a mixing bowl, whisk the dry ingredients together:
1 cup sorghum flour
1 cup tapioca starch
1 cup organic cane sugar
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum

Add in:
1 cup warm vanilla rice milk or water
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (or two large eggs)
3 tablespoons light olive oil
1 tablespoon bourbon vanilla extract
1/4 teaspoon mild tasting rice vinegar or lemon juice

Beat with a mixer until the cake batter is smooth- roughly 2-3 minutes.

*A reminder on gluten-free vegan batters: Gluten-free vegan batters behave a little different. They are often stiffer at first, then get sticky and stretch as the xanthan gum and egg replacer do their vegan g-free thing.

If the batter climbs the beaters, slow down the speed and slightly lift the beaters to encourage the batter to migrate back down into the bowl. Move your beater around the bowl in figure eights, at a slight angle.

Using an ice cream scoop, plop the batter into the twelve liners. Smooth out the tops with wet fingers.

Bake in the center of a preheated oven until firm and dome shaped. For me this took about 18 minutes at sea level but they may take up to 20 to 22 minutes, depending upon your particular oven and altitude.

Cool the pan on a wire rack briefly, then gently pop out the cupcakes and continue cooling on a rack (this avoids steaming the bottoms).

Dairy-Free Mocha Icing Recipe
When making frosting, start with a small amount of liquid and add a little bit at a time until you achieve the consistency you want. If the icing gets too runny, add more confectioner's sugar to thicken it. You can also put the icing in the fridge for an hour to stiffen it.

2 cups confectioner's (powdered) sugar
2 tablespoons cocoa powder
2-3 tablespoons Spectrum Organic Shortening
2 ounces cold coffee, more as needed (or use rice milk if you don't like coffee)
1 teaspoon bourbon vanilla
Mmmm...I bet it'd go nicely with this :)

Vegan Lemon Macadamia Cupcakes

Spring is just around the corner and what better way to welcome it than a Vegan Lemon Macadamia Cupcake with Lemon Buttercream frosting from the cookbook Vegan Cupcakes Take Over the World??? (my stomach is growling as I type this)

Lemon Macadamia Cupcakes

1/3 cup canola oil 3/4 cup sugar 1/4 cup yogurt 1/3 cup milk 1/4 cup lemon juice 1 tbsp lemon zest 1 tsp vanilla extract 1 cup + 2 tbsp all-purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/3 cup ground macadamia nuts 1/2 cup coarsely chopped macadamia nuts

Preheat oven to 350 degrees. Combine oil, sugar, yogurt, & milk. Add juice, zest, & vanilla. Sift together flour, baking powder, baking soda, & salt in a separate bowl. Incorporate dry ingredients into wet ingredients in two batches.  Add in ground macadamia nuts, then fold in the chopped macadamias. Bake for 20-22 minutes, then allow to cool on a rack.

Lemon Buttercream Frosting

1/4 cup shortening (I like Earth Balance) 1/4 cup margarine 2 cups powdered sugar 2 tbsp lemon juice 2 tsp lemon zest

Cream together and frost or pipe onto your cupcakes. Enjoy (preferably in the sun with a good book/Frank Sinatra)!

More than a cupcake!

Thursday’s Leukemia & Lymphoma Society’s (LLS) Man & Woman of the Year campaign fundraiser was a success! Thanks to Kira Smith (LLS Man & Woman of the Year Candidate) funds were raised for research, patient services, advocacy, and public education regarding Leukemia, Lymphoma, and Solid Tumor Cancer. To donate to this wonderful cause go to: Hotcakes was so happy to cater this event with Very Vanilla Vegan and Double Chocolate Vegan cupcakes! You can order a dozen or five by e-mailing or following this recipe!

The Goods (Vanilla Vegan Cupcakes):

Ingredients: 1 cup almond milk 1 tsp. apple cider vinegar 1¼ cups all-purpose flour 2 Tbsp. cornstarch ¾ tsp. baking powder ½ tsp. baking soda ¼ tsp. salt ⅓ cup canola oil ¾ cup sugar 2 tsp. Mexican vanilla extract ¼ tsp. almond extract

The Steps:

  • Preheat oven to 350.
  • Line muffin pan with cupcake liners.
  • Whisk the soy milk and vinegar in a measuring cup and set aside.
  • Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl.
  • Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
  • Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes.
  • Transfer to a cooling rack, and let cool completely before frosting.

Vegan Vanilla Buttercream Frosting:

½ cup nonhydrogenated shortening ½ cup nonhydrogenated margarine 2 tsp Mexican vanilla 3½ cups confectioners’ sugar, sifted ¼ cup plain almond milk

The Steps: Beat together the shortening, margarine, and vanilla. Add sugar and almond milk in thirds. Pipe or spread onto cupcakes. Enjoy!

- Jess