Chef Joey's Vegan Boston Creme Muffins

1. 1

   Combine the milk, pudding mix and vanilla in the mixing bowl of a large mixer.

2. 2

   Beat for about 2 minutes or until thickened.

3. 3

   Place the mixture into the fridge for 15 minutes.

4. 4

   Spoon the vanilla pudding into a pastry bag fitted with a medium plain tip.

5. 5

   Fill the cupcakes by inserting the tip into the middle of each cupcake and pipe the filling inside.

6. 6

   Use about 2 tablespoons per cupcake.

7. 7

   Frost the cupcakes using the frosting recipe below and then put the cupcakes in the fridge to set.

8. 8

   FOR THE VEGAN CHOCOLATE FROSTING.

9. 9

   1/2 cup raw cane sugar.

10. 10

    1/4 cup good quality cocoa powder.

11. 11

    1/4 cup soy milk.

12. 12

    2 tablespoons vegan margarine.

13. 13

    1 tablespoons light oil.

14. 14

    1/2 to 1 cup powdered vegan icing sugar.

15. 15

    1/2 teaspoons vanilla.

16. 16

    Mix the sugar and cocoa powder in a small saucepan.

17. 17

    Stir in the soy milk, oil and margarine.

18. 18

    Heat to boiling and let boil for 3 minutes, sir occasionally.

19. 19

    When finished, let cool, then add the vanilla and powdered sugar until you reach the desired icing consistency.

20. 20

    Bon Appetit!

* Per serving · 4 servings · Values may vary.