This tender sponge cake with a tangy filling and topped with ganache is
a tribute to the classic dessert Boston Cream Pie. The tangy cream
filling is the best part—which comes from the unlikely addition of mayo!
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Ingredients
Makes 12 cupcakes
Cake
- 1 1/3 cups superfine brown rice flour
- 1/4 cup sweet white rice flour
- 1/4 cup potato starch
- 2/3 cup besan/chickpea flour
- 2 tsp xanthan gum
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups packed brown sugar
- 3/4 cup olive oil
- 1 cup coconut milk
- 1 1/4 cups very cold water
- 2 1/2 tbsp lemon juice
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Filling
- 1/3 cup nondairy margarine
- 2 cups confectioner's sugar
- 1 tbsp nondairy milk
- 1 tbsp lemon juice
- 1 tbsp nondairy mayonnaise, such as Vegenaise
- 1/2 tsp xanthan gum
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Directions
Step 1: Preheat oven to 350°F. Line a cupcake pan with 12 paper liners, or lightly grease and (brown rice) flour the individual cups.
Step 2: 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.
Step 3: In the bowl of 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 on 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
knife inserted into center comes out clean. Let the cupcakes cool
completely before filling and topping.
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Step 4: 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 Store loosely covered cupcakes in the refrigerator
for up to 1 week.
