Take our newest creation. It evolved from the eternal challenge to make a vegan cupcake that is leagues better than the regular old butter and egg cake. I brought it upon myself to take on such a challenge. For a while, it became my own personal burden. I quickly started experimenting - one thing led to another and I was left with a light and fluffy vegan cupcake. It was pleasant enough - Mr. C didn't gag while eatting it (that's the important part) and, if you put it besides a regular vanilla cupcake, two out of three people probably couldn't tell the difference. One out of the three people actually prefured my vegan version to the original.
But I couldn't leave it there. No, not me. I had to add something else. Something to really take this over the top. A single vegan vanilla cupcake is fine - but no one is going to go rampaging through town to get one. I had to step up my game. And, since becoming a devout follower of this site, I knew what I had to do. I felt absolutely compelled to bake some extra vegan vanilla cookies and stuff those suckers inside the cupcakes. I was proud of myself - especially because the flavour of both the cupcake and cookie was really something to beheld individually. Putting them together created a supreme sugar vortex unlike no other. But that doesn't mean I had to stop there.
On top of the cake and the delightful little crunch of the cookie craved for a big gob of something special. So I created what could probably be taken as a vegan pastry cream (though vegan vanilla curd would be a better description). Then, without thinking, I tossed it on top of the cookie-filled vanilla cupcake. What I had created would be forever known in this household as a monster. A vanilla bomb. Or sex bob-omb.
1/4 cup non-hydrogenated vegetable shortening
1/3 cup sugar
2/3 teaspoon vanilla extract
1/4 cup soy milk
3/4 cup all-purpose flour
2/3 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon baking soda
2 Tablespoons non-hydrogenated margarine, softened
2 Tablespoons non-hydrogenated vegetable shortening
1 cup powdered sugar
1/2 a vanilla bean, scraped clean
Vegan Vanilla Pastry Cream
1 cup soy milk, divided
3 Tablespoons sugar
1 teaspoons lemon juice
1 vanilla bean, scraped clean
1) In a small bowl, whisk 1/4 cup of soy milk and the flour until it forms a paste. Set aside. In a small pot, add the rest of the soy milk, sugar, and the paste from the vanilla bean. Whisk to combine, then add the flour mixture. Over medium heat, whisk for about five to six minutes, or until the mixture thickens. Add the lemon juice, and whisk for about another minute. Take off the heat, transfer to another bowl to cool. Place some plastic wrap directly on top of the cream, so a skin doesn't form. Let cool before topping the cupcakes.