The Crème Brulée Pre-heat oven to 300°F and prepare water bath.
Note: Prepare custard several hours before to give it time to cool completely.
Combine vanilla bean paste, ½ of the coconut cream or blended tofu, all the white sugar, and salt and bring to a boil over medium heat. Stir every now and then to prevent the coconut cream or blended tofufrom scorching or forming a skin.
Once boiled, remove the pan from heat and let sit for 15 minutes.
Add in the remaining coconut cream or blended tofu to cool down the mixture, stirring continuously. Whisk the egg yolks together in a separate large bowl until smooth. While whisking eggs, slowly add in the cream mixture; be sure it is cooled so you don’t scramble the yolks.
Pour into the ramekins filling almost full. Place a roasting or cake pan onto oven rack. Place custard filled ramekins into the pan. Add boiling water into the pan until about 2/3 of the way up the sides of the ramekins, being careful not to splash water into ramekins.
Bake for approximately 30-35 minutes or until custard wiggles a bit when moved (about 170°F temperature reading of custard).
Move ramekins to cooling rack and cool to room temperature (about 2 hours).
Prepare cupcakes as custard cools.
Note: If storing in fridge overnight, place plastic wrap directly on custard surface to prevent skinning. If any skin does form during cooling, skim the top skin off, just so that the filling is as creamy as possible.
The Chocolate Cupcakes Pre-heat oven to 350°F. Line 25-30 muffin cups and set aside.
Mix together dry ingredients (sugar, flour, cocoa, baking powder, baking soda, and salt) in a large bowl.
Add wet ingredients (eggs, soymilk, melted “butter”, and french vanilla) and beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
Note: You’re going to end up filling the muffin tins halfway full. First, fill muffin tins 1/4 full. Spoon 1-2 tablespoons of the prepared and cooled crème brulée on top of the cupcake mix, directly in the center. Add muffin mix on top of crème brulée until cup is half full.
Bake 22-25 minutes or until wooden pick inserted comes out clean. Note: Pick will not come out clean if inserted directly in the center due to filling. Insert slightly offset from the center in order to check the doneness of the cupcake.
When finished, remove from pans to cooling racks. Allow to cool completely before frosting.
The Buttercream Frosting Beat the shortening and margarine together until fluffy.
Add the powdered sugar and beat for 3 minutes.
Add the french vanilla and soy milk and beat for another 5-7 minutes, until fluffy.
FINAL PREP (where it all comes together!)
Generously frost each cupcake; use a piping bag with your choice of tip to add character.
Finish each frosted cupcake with a sprinkle of raw sugar.
