Boston Cream Pie Cupcakes (Vegan, Gluten Free & Refined Sugar Free)

Happy May! Today we're talking Boston cream pie cupcakes. But not just any Boston cream pie cupcakes; these are vegan, gluten free and refined sugar free! This recipe is very similar to the Lemon Poppyseed muffin recipe I shared last week, with just a couple modifications! You can find the original recipe HERE. I should mention - the original recipe was a cake. Instead of making a cake, I made cupcakes. Only because I find cupcakes so much easier to transport and serve!

Start by melting 1/4 cup of coconut oil in the microwave before adding it to a medium sized mixing bowl.

Then, pour in 200 ml of non dairy milk (I use cashew milk). And I know! Worst measurement ever! Just use the glass measuring dish that you melted the coconut oil in to measure the milk. The cold milk might make the coconut oil solidify; I recommend putting the whole mixture in the microwave for 20-30 seconds.

Next, add in 1 teaspoon of apple cider vinegar, 1/2 cup of maple syrup and 1 teaspoon of vanilla extract.

Mix in 1/4 teaspoon of salt, 1 1/4 cups of sunflower seed flour, 1 1/4 cups gluten free flour blend (I use ATK's blend), 1 teaspoon of xanthum gum, 1/4 teaspoon of baking soda and 2 heaping teaspoons of baking powder. Mix until the batter is well combined.

Prepare a muffin tin with a little bit of coconut oil strips of parchment paper and fill each cup to be about 3/4 of the way full. This batter doesn't rise as much as regular muffins, so you can be a little bit more generous as you are filling each cup.

Preheat the oven to 350 degrees Fahrenheit. Once preheated, bake the muffins for 15-17 minutes until a toothpick comes out clean.

Leave the muffins sit in the tin for about 5 minutes before transferring them to a wire cooling rack to cool completely.

While the muffins are cooling, make the custard by heating 1 1/4 cups of cashew milk, 2 Tablespoons of maple syrup and 1 teaspoon of vanilla extract in a small saucepan.

While the milk mixture is heating, dissolve 3 Tablespoons of custard powder with a little extra milk.

Once the milk mixture on the saucepan is steaming, add a little bit of it to the dissolved custard powder and mix well. Once the custard mixture is well combined, slowly add it to the saucepan while whisking. Turn the heat down to low and whisk until the custard thickens. I recommend whisking often as the custard is thickening.

Once the custard is thickened, remove it from the heat and set it aside to cool for about 30 minutes. It can be warm when you put it on the cupcakes, but it shouldn't be hot. I put my custard in the fridge for the 30 minutes to make sure it was really cooled.

While the cupcakes and the custard are cooling, it's the perfect time to whip up the chocolate sauce! Add 2 Tablespoons of coconut oil, 2 Tablespoons of maple syrup and 1 Tablespoons of cocoa powder to a microwave safe bowl. Microwave the sauce for 15 second increments (mine was in for 30 seconds total) and mix well between each session in the microwave.

Then, it's time to put everything together! Cut the cupcakes in half with a serrated knife and set the halves open next to each other. Use a knife to put custard on the bottom half of each cupcake. Cover the custard with the cupcake tops and drizzle the chocolate sauce over the top of each cupcake.

These store well in the fridge and were even better the next day! I recommend storing them in an air tight container.

BOSTON CREAM PIE CUPCAKES (VEGAN, GLUTEN FREE & REFINED SUGAR FREE)
yield: 10 cupcakes

ingredients

for the cake...
1/4 cup coconut oil, melted
200 ml non dairy milk (I use cashew)
1 teaspoon apple cider vinegar
1/2 cup maple syrup
1 teaspoon vanilla
1/4 teaspoon salt
1 1/4 cups sunflower seed oil
1 1/4 cups gluten free flour blend
1 teaspoon xanthum gum
1/4 teaspoon baking soda
2 heaping teaspoons baking powder

for the custard...
1 1/4 cups cashew milk
1 teaspoon vanilla extract
2 Tablespoons maple syrup
3 Tablespoons custard powder

for the chocolate sauce...
2 Tablespoons coconut oil
2 Tablespoons maple syrup
1 Tablespoon cocoa powder

directions

for the cake...
1. Melt the coconut oil in a glass measuring dish and add it to a medium mixing bowl.
2. Add in the milk (heat briefly in the microwave if the coconut milk begins to solidify), the apple cider vinegar, the maple syrup and the vanilla and stir to combine.
3. Mix in the sunflower seed flower, the gluten free flour, the xanthum gum, the baking soda and the baking powder.
4. Prepare a muffin tin with a little bit of coconut oil strips of parchment paper and fill each cup to be about 3/4 of the way full. This batter doesn't rise as much as regular muffins, so you can be a little bit more generous as you are filling each cup.
5. Preheat the oven to 350 degrees Fahrenheit. Once preheated, bake the muffins for 15-17 minutes until a toothpick comes out clean.
6. Leave the muffins sit in the tin for about 5 minutes before transferring them to a wire cooling rack to cool completely.

for the custard...
1. While the muffins are cooling, make the custard by heating the cashew milk, the maple syrup and the vanilla extract in a small saucepan.
2. While the milk mixture is heating, dissolve the custard powder with a little extra milk.
3. Once the milk mixture on the saucepan is steaming, add a little bit of it to the dissolved custard powder and mix well. Once the custard mixture is well combined, slowly add it to the saucepan while whisking. Turn the heat down to low and whisk until the custard thickens.
4. Once the custard is thickened, remove it from the heat and set it aside to cool for about 30 minutes.

 for the chocolate sauce...
1. Add the coconut oil, the maple syrup and the cocoa powder to a microwave safe bowl. Microwave the sauce for 15 second increments (mine was in for 30 seconds total) and mix well between each session in the microwave. The sauce should be smooth.
2. Then, it's time to put everything together! Cut the cupcakes in half with a serrated knife and set the halves open next to each other. Use a knife to put custard on the bottom half of each cupcake. Cover the custard with the cupcake tops and drizzle the chocolate sauce over the top of each cupcake.

These are definitely on the more labor intensive side but the end result was so yummy! Let me know if you have any questions!