Cake + Cherries + Custard. It’s the BEST flavour combo. I live with an amazing extended asian family and they aren’t big fans of anything that’s overly sweet (unlike me who would literately eat sugar out of a bag and I have, please don’t judge me). Vegan buttercream can be tricky because we don’t use eggs and sometimes our buttercream can be too sweet. SO I used tofu as an egg replacer and IT WORKS!!! And it DOESN’T taste like tofu. It has a fab creamy texture followed by the powdery taste of vanilla custard. It’s delicious! [Read more…] about Cherry Cupcakes with Tofu Custard Cream
