Boston Cream Cupcakes

I'm slowly working my way through every single recipe in this book! These were fantastic and were a huge hit with some non vegan friends, which I thought was great since the cream is tofu based. I tried PPK's tip of subbing 1/4 of the flour in a recipe for coconut flour (they said that it makes everything taste like a Twinkie)- which I have to say, it kind of did! I was concerned about these in the batter stage. I used the superfine sugar that the cream calls for in the cupcake batter. I had never heard that the superfine sugar creams with margarine in 1/2 the time. So, I think it was over mixed? What happened is when the liquid was added, the fat would not mix in. It was totally seperated. I should've probably started over with wet ingredients at that point, but since I made a total of 10 recipes yesterday (Easter), I was lazy and just added in the dry ingredients.

They were minorly sunk in, but were fine otherwise, and once filled and ganached- totally fine. There were less sunk in cupcakes in the bunch, but I served the pretty ones to our friends and was left with these potholed ones for the photo.

The cream was surprisingly good, I did add some vanilla to it to counter the tofu taste though. All in all- another fantastic cupcake recipe from Vegan Cupcakes Take Over the World!