Boston Cream Pie Cupcakes (Gf, Df, Egg, Soy, Peanut/Tree Nut Free, Top 8 Free, Vegan)

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   CAKE DIRECTIONS:

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   Preheat your oven to 350 degrees. Grease cupcake tins.

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   Whisk together the dry ingredients. Add the wet ingredients just until a nice batter evolves. Add in food coloring (if so desired--note that if you don't, this will still taste great, but be more white since we don't have the typical eggs to color it yellow). Scoop into cupcake tins. Bake 15 minutes or until the tops of the cakes bounce back when gently touched and the edges are lightly browned. Depending on your oven you might need to bake longer--note that I am at a very high sea level. Allow to completely cool on a wire rack.

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   FILLING DIRECTIONS:

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   Pour pudding mix and rice milk into a small sauce pan. Heat over medium heat until it boils. Boil for one minute. Allow to cool. It will thicken even more as it cools.

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   FROSTING DIRECTIONS:

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   In a stand mixer, beat shortening and cocoa powder. Be sure to scrape the bowl and don't allow the cocoa to stick to the bottom of the bowl, but rather get completely incorporated. Add the milk and then powdered sugar by alternating until you've added the full amounts. Add in the vanilla and mix until fluffy and blended.

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   ASSEMBLING:

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   Once the cupcakes have cooled, take a sharp knife and cut out a cone shape and eat or set aside for some light snacking later--you will not need that portion (I know some people try to re-top the cupcake, but I left it off for optimal filling size). Take a baby spoon, or small spoon, and fill it with the cooled pudding until it reaches the top of the cupcake. Using a baggie with a snipped corner, or a frosting bag with tip, frost the cupcakes with the chocolate buttercream. Keep covered.

* Per serving · 4 servings · Values may vary.

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