I developed my own recipe and filling. It turned out pretty yummy.
3/4 cup demerara sugar
1/3 cup coconut oil (or veg oil)
1 teaspoon apple cider vinegar
1 cup rice milk
2 teaspoon vanilla extract
1/3 cup cocoa powder
1 teaspoon ground chili powder
1 teaspoon ground cayenne pepper
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups all-purpose flour
Preheat oven to 350 degrees Fahrenheit and line a muffin pan with 9 paper baking cups.
Beat together the coconut oil and sugar. Mix in the rice milk, cider vinegar, and vanilla extract.
Mix in the cocoa powder, chili powder, and cayenne powder.
Add the baking soda, baking powder, and salt. Combine well.
Slowly incorporate the flour taking care not to over mix.
Portion out the batter into the pre-lined muffin pan.
Bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Makes 9 cupcakes.
6 ounces Silken Tofu
4 ounces vegan cream cheese
1/2 small package Jell-O Instant Vanilla Pudding Mix
1/2 cup powdered sugar
1/2 teaspoon Pure Vanilla Extract
4 tablespoons Rose's Sweetened Lime Juice
Preparation for Filling
Using a mixer, combine the tofu, vegan cream cheese, pudding mix, powdered sugar, Rose's Lime Juice, and vanilla extract. Refrigerate.
Filling the cupcakes
Unless you have one of those fancy-scmancy pastry bags, filling cupcakes can be a little complicated. Here's how I did it:
First, let the cupcakes cool before filling them or you will burn your fingers.
|Cut a cone out of the top of the cupcake.|
|This a delicious, delicious cupcake cone.|
|Fill the hole in the cupcake almost to the top with the tasty lime filling. You can widen the hole to make more room for the pudding, if you want to.|
|Place the cupcake top disk on top of the filling to conceal the deliciousness that hides inside.|
You can frost the cupcake to hide the big hole or you can eat it as it is.