These Vegan Cream-Filled Cupcakes are now my new favorite dessert. I’m providing the recipe in case you might want to try them too.
I have a new hero, Ernestine Ulmer. To be completely honest, I have no idea who Ernestine Ulmer is, but I like this quote by him, “Life is uncertain. Eat dessert first.” He’s obviously a very smart fellow.
I offer today’s recipe in honor of the concept of desserts first. And chocolate.
Another brilliant individual, Erma Bombeck, once said, “Seize the moment. Remember all those women on the Titanic who waved off the dessert cart!”
Today is not the day to be pushing away dessert carts.
Yes, it’s true, Valentine’s Day may be another holiday that’s morphed into an overly commercialized, materialistic celebration. But we don’t have to play along, right? We don’t have to buy expensive gifts and go out to extravagant, expensive, and crowded restaurants. But I do think gestures of love can go a long way (on just about any day, not just today). A hug and saying “I love you” can mean so much. And so can dessert.
Yes, my favorite solution for keeping Valentine’s Day more real is dessert!
I’m showing my passion for the day by sharing this recipe for Vegan Cream-Filled Cupcakes. Of course, you don’t have to make yours pink, but it does make it a lot more fun!
I’ve been waiting to try this recipe for a long time. It comes from the book Vegan With a Vengeance by Isa Chandra Moskowit who also hosts the site, the Post Punk Kitchen. This is an incredible book with lots of inspiring and delicious recipes. I eyed this cream-filled cupcake right away and saved it especially for Valentine’s Day.
Share a little love this Valentine’s Day. As the saying goes, “Chocolate is the answer. Who cares what the question is.”
Vegan Cream-Filled Cupcakes
(Adapted From the book, Vegan with a Vengeance)
- 1 cup unbleached all purpose flour
- 1/2 cup cocoa powder
- 1 teasp0on baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plain soy milk
- 1/4 cup canola oil
- 3/4 cup sugar
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
Heat your oven to 350F. Line 12 muffin tins with paper liners.
In a medium-size mixing bowl, stir together the flour, cocoa, baking powder, bakign soda, and salt. In a large mixing bowl combine the soy milk, oil, sugar, vinegar, and vanilla. Beat at medium speed with an electric mixer for 2 minutes. Add the dry ingredients to the wet, mixing as you go. Beat for another minute.
Fill the cupcake liners about three-fourths of the way full. Bake about 25 minutes. You can always use the dry speghetti test to see if it’s done. Insert a piece of dry spaghetti in the center of one of the cupcakes to see if it comes out clean. If it does. Your cupcakes are done!
Place the cupcakes on a rack to cool. Then prepare your Fluffy White Icing!
- 3/4 cup Earth Balance shortening
- 3/4 cup powdered sugar
- 1/4 cup plain soy milk powder
- 1 teaspoon vanilla extract
- 2 teaspoons beet juice (if you want the pink color)
- Pinch of salt
In a medium-size bowl, beat together the shortening, powdered sugar, and soy milk powder. Beat for about 10 minutes until very light and fluffy. If you have a stand mixer, then walk away for a bit. If all you have is a hand mixer, then get a good book or do like I did and do some leg extensions while you’re mixing. It’s a great opportunity to burn some calories…you’re going to need that in order to eat one of these! Add the vanilla extract and pinch of salt. If you want to go for the pink but don’t want to use red food coloring, you can do what I did and add a teaspoon or two of beet juice. Yes, I’m talking about the vinegar juice that comes in a jar of beets. Trust me, as long as you keep it to a minimum of 2 or 3 teaspoons, it won’t impact the flavor at all. And it gives it this lovely pink hue. I loved it! If the icing isn’t stiff enough, you can always add a little more sugar. It’s up to you.
Assemble the cupcakes:
I used a cake decorator bag fitted with a star-shaped tip. Fill the bag with the Fluffy White Icing. Now, poke a hole in the center of each cupcake, using your freshly washed pinkie finger. Cram the tip of the icing bag into the hole and squeeze to get as much icing into the center as you can, slowly drawing out the bag, until the icing fills to the top of the hole. Then add a little more decorative icing to the top of the cupcake and voila! You have Vegan Cream-Filled Cupcakes. They’re not only delicious, but beautiful as well.