Eggless Boston Cream Cupcake Recipe - Vegan Option

Step 1: To prepare baking Eggless Boston Cream Cupcake, start by making a dry mix by sieving the flour, baking powder, soda and salt, to make sure all ingredients are mixed well

Step 2: Cream together butter, sugar, oil and milk (20ml)

Step 3: To make it vegan, add coconut milk instead of milk

Step 4: Add the wet mixture of cream to the flour and other mixed dry ingredients

Step 5: Pour little by little and slowly fold till you have a lump-free mix

Step 6: Pour the batter into Cupcake molds and bake in a Oven at 170 degrees Celsius for 8 minutes

Step 7: Let the cupcakes cool completely on a wire rack before filling the custard and glazing

Step 8: Now for the custard, just mix in the custard powder and milk and bring to a boil

Step 9: Let it cool completely

Step 10: Meanwhile, in a double boiler, add dark chocolate compound with about a teaspoon of oil and a pinch of salt till the chocolate looks perfectly melted

Step 11: Make sure no water from the double boiler goes to the chocolate

Step 12: Once the cupcakes have cooled, slice them into half or you can also core them and fill with the custard with the help of a piping bag

Step 13: Let the custard stuffed cupcakes rest in the refrigerator for at least 30 minutes before proceeding to the next step

Step 14: After half hour or more, glaze the cupcakes by dripping the chocolate we prepared and sprinkle some almonds, coarsely ground, and there the perfect Eggless Boston Cream Cupcake Recipe (With Vegan Option) is ready

Step 15: Serve Eggless Boston Cream Cupcake Recipe (With Vegan Option) with Healthy Vegetable Fries Recipe or over a coffee mocha for an interesting evening