YIELD: 12 CUPCAKES
This tender sponge cake with a tangy filling and topped with ganache is a tribute to Boston Cream Pie’s classic dessert. In my opinion, the tangy cream filling is the best part—which comes from the unlikely addition of mayo!
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Ingredients
CAKE
1⅓ cups superfine brown rice flour
¼ cup sweet white rice flour
¾ cup potato starch
⅔ cup besan/chickpea flour
2 teaspoons xanthan gum
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1½ cups packed brown sugar
¾ cup olive oil
1 cup coconut milk
1¼ cups very cold water
2½ tablespoons lemon juice
FILLING
⅓ cup non dairy margarine
2 cups confectioners sugar
1 tablespoon non dairy milk
1 tablespoon lemon juice
1 tablespoon non dairy mayonnaise, such as Vegenaise
½ teaspoon xanthan gum
TOPPING
1 recipe Dark Chocolate Ganache
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Directions
- Preheat oven to 350°F. Line a cupcake pan with 12 paper liners, or lightly grease and (brown rice) flour the individual cups.
- In a large mixing bowl, whisk together the brown rice flour, sweet white rice flour, potato starch, besan, xanthan gum, baking powder, baking soda, and salt.
- In the bowl of an electric mixer, cream together the brown sugar, olive oil, and coconut milk.
- Gently add in the flour mixture, alternating with the water.
- Add the lemon juice and mix at high speed for about 1 to 2 minutes.
- Divide batter among the 12 muffin tins and bake for 35 minutes, or until puffed up high and golden brown, and a knife inserted into the center comes out clean.
- Let the cupcakes cool completely before filling and topping.
- To make the filling, combine all the ingredients using an electric mixer with a whisk attachment and whip until fluffy.
- Using a serrated knife, cut off tops of cupcakes just above the papers.
- Add about 2 tablespoons of filling and replace the top.
- Place cupcakes in the freezer on a flat surface a few minutes before topping with Dark Chocolate Ganache.
- Store loosely covered cupcakes in the refrigerator for up to 1 week.
