For Valentine's day I made some gourmet vegan cupcakes. I wanted to recreate the velvety sweetness of black forest cake and the gooey explosion of custard that can only be discovered in a Boston cream donut, so I grabbed a pad of paper and set out to mix and combine recipes.
I settled on four different flavours and braced myself for several hours of cooking. A day and a half later (twelve hours, actually) these little beauties came about. The results were definitely worth the underestimated effort.
|This Boston Cream cupcake kept bursting from its custard. The ganache was thick and rich though, so it kept a nice little 'cap' over the filling.|
|Layers of Kahlua and coffee-soaked cake complete this surprisingly light Tiramisu cupcake.|
|The cherry filling was very annoying to make- the consistency wouldn't harden for hours! But when it was done, it was well worth it, and I guess I have to say, it was the 'cherry on top' of the entire creation. Behold, the Black Forest cupcake.|
|This Cookies N' Cream cupcake was actually my personal favorite. Easy to make and very cream and true-to its origins. Oh, by the way, Oreo cookies are vegan!|