Chef Joey's Vegan Boston Creme Muffins

• 1 14 ounces cups cold non-dairy milk substitute (non-dairy)
• 1 (3 1/2 ounce) box instant vanilla pudding
• 1 tablespoon pure vanilla extract
• 12 vanilla cupcakes (pre-made or make your own)
• chocolate icing (pre-made or make your own)

1. Combine the milk, pudding mix and vanilla in the mixing bowl of a large mixer.
2. Beat for about 2 minutes or until thickened.
3. Place the mixture into the fridge for 15 minutes.
4. Spoon the vanilla pudding into a pastry bag fitted with a medium plain tip.
5. Fill the cupcakes by inserting the tip into the middle of each cupcake and pipe the filling inside.
6. Use about 2 tablespoons per cupcake.
7. Frost the cupcakes using the frosting recipe below and then put the cupcakes in the fridge to set.
8. FOR THE VEGAN CHOCOLATE FROSTING.
9. 1/2 cup raw cane sugar.
10. 1/4 cup good quality cocoa powder.
11. 1/4 cup soy milk.
12. 2 tablespoons vegan margarine.
13. 1 tablespoons light oil.
14. 1/2 to 1 cup powdered vegan icing sugar.
15. 1/2 teaspoons vanilla.
16. Mix the sugar and cocoa powder in a small saucepan.
17. Stir in the soy milk, oil and margarine.
18. Heat to boiling and let boil for 3 minutes, sir occasionally.
19. When finished, let cool, then add the vanilla and powdered sugar until you reach the desired icing consistency.
20. Bon Appetit!

cold non, vanilla pudding, vanilla, vanilla cupcakes, chocolate icing

Taken from www.food.com/recipe/chef-joeys-vegan-boston-creme-muffins-243065 (may not work)