Vegan Cupcake class
I’ve been meaning to upload these pictures for a while. Back in February, me and a couple friends took a Vegan cupcake class from the Boston Center for Adult Education. The instructor was a vegan baker herself. There were only 6 of us in the class and apparently there are usually about 15. Our class size was great because it was so hands on. We also got to take home quite a few cupcakes that day since we had made 6 dozen!!
I don’t have the recipes of the cupcakes, but they look similar to what can be found in Vegan Cupcakes Take over The World.
We made: Blood Orange cupcakes (which came out of the oven green!) with Orange flavored buttercream. My friend Ren made these cute little oranges out of marzipan to put on top!
Then we made Chai cupcakes with a Cardamon buttercream. Some of the other girls in the class who had never piped frosting before decorated these and I think they look awesome! 
And last, but DEFINITELY not least, we made chocolate cupcakes filled with raspberry preserves and ganache and topped with ganache. Yes, we put ganache INSIDE and ON TOP of the cupcake. These were my favorite. So amazing. 
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
What a delicious entry and thank you for submitting it to this month’s Tasty Tools!
yum – these look so good!
i often write posts well after the recipe has been made and photographed, especially if there’s no recognizable feature (like a holiday).
woah! these look fantastic!!! Jen, are you EVER moving to Indy? We need to move in next door to each other. We’ll help you ‘take care of’ all of your experiments. 🙂
Ha Amy – I doubt we’d ever end up in Indy… Cincy is about as close as we’ll get… Or you guys can move to Boston 😉
They look amazing! Great job!
What a great idea – two tastey desserts in one! I like Amy’s idea too. At least if you live in Cincy we could get a carrier pigeon or something…
Or we just need a carrier pigeon who can handle the distance from Boston.
This looks great! My husband’s favorite dessert is also creme brulee 🙂
Oh my heavens! That looks so good!
I really like the way you frosted these – gives me ideas. Here’s a creme brulee recipe for anyone interested in trying – it’s really easy – but you’re right – doesn’t travel. Happy baking.
Thanks for sharing mouth watering I love Creme Brulee. So good.
Yum those sound & look DELISH! Thanks for sharing the recipe & tip on another way to frost my cupcakes. 🙂
~ingrid
These look amazing!
Super cute way to ice the cupcakes! Creme Brulee is my favourite dessert, I think these need to be added to my list of must makes!
I like your blogging strategy – I tend to be the exact same way! Sometimes I get so backlogged and other times, I’ll have 10 posts sitting as drafts.
These cupcakes look so good – a nice twist on a traditional frosted cupcakes. I would have never thought to do this.
Wow – what a fabulous recipe! They must be delicious!
I made these last year and they were SO GOOD! I love creme brulee.
I’d like to try making these for a coworker’s birthday, but I have 2 questions. First, is there anyway to toast the top if I don’t have a torch? Second, how far in advance could I make all or any of the components? Thanks!
Xiaolu – Sorry I didn’t get back to you sooner. I was on vacation. I don’t know if you could torch them without a torch… I know for creme brulee you can use a broiler, but it doesn’t work so well. I wouldn’t make these too far in advance. We noticed the cupcakes going stale within a day or two.
Hi again, Jen! I didn’t end up making these until tonight. They taste good, but this was my first time making SMBC and I think I did something wrong. It’s funny, my buttercream never broke/curdled when I added the butter and I heard slapping noises almost immediately. But it was too soft to pipe, so I chilled it then rewhipped. Unfortunately, the SMBC softened again pretty quickly and also started looking a little curdled. Do you have any idea what I might’ve done wrong? Could the meringue have been too warm still when I added the butter? Thanks again!
Xiaolu
Xiaolu – Sorry for not getting back to you sooner. I’m no expert on SMBC, but your butter may have been too soft. It should be just at room temp. I would definitely check out this tutorial on SMBC. I found it very helpful when I was first starting to make SMBC.
I’ve made these cupcakes, and they are amazing, but when I use my creme brulee torch to carmelize the sugar, the frosting melted and slid off the cupcake. To get around this, I carmelized the brown sugar on a piece of tinfoil and then placed the pieces on top of the frosting. I tried using a smaller flame, holding the torch further away from the cupcake, and even froze the cupcake with the frosting for a little bit, but nothing would stop the frosting from melting off. Am I doing something wrong?
Tonya, It’s been a while since I made these, but I do remember that the first one I did, the frosting melted off. After that I had Hubby do the torching and he just kept the flame further away from the frosting. We also let the set before moving them once they had been torched. Sorry that you’re having so much trouble with the recipe. But it sounds like you may have found a solution.
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