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. 
I am going to try this today on a chocolate layer cake that I found the recipe for on epicurious…. Wish me luck! I will post how it turns out…..
I don’t have an electric mixer. can this be made by hand and get the same consistency? I’m finding mine runny.
How long does the frosting keep in the fridge? Can I leave it for two days?
beantownbaker — April 25th, 2013 @ 7:44 am
It will be fine in the fridge for a week or so.
wil this work with home-made cream cheese? I make my own from sour cream by draining the liquids from it overnight in a cloth…
beantownbaker — May 16th, 2013 @ 8:42 am
While I haven’t tried it myself, I don’t see why it wouldn’t work. I’d love to hear how it turns out for you.
How do I keep cream cheese frosting from being so runny that the frosted cake has to be kept in the fridge? Are there proportion formulas, e.g., 1 part cream cheese : 1 part butter : 2 parts powdered sugar for a firm frosting?
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beantownbaker — September 2nd, 2014 @ 7:24 pm
I use this recipe for frosting a cake. If you need to make it more stiff, add more sugar.