My friend Nathan celebrated his 29th birthday last night (his birthday was actually on Feb. 20). We gathered at his house before going out to a few Midtown bars, and I brought over a batch of Cappucino Cupcakes from "Vegan Cupcakes Take Over the World."
Nathan loves coffee-flavored things, so these were perfect. The creamy filling is an espresso pastry creme made from silk tofu, instant coffee, vanilla, and some other stuff. The cupcakes themselves were flavored with two tablespoons of instant coffee powder. I drizzled the cakes with Quick Melty Ganache (also from the cupcake book) and dusted them with cocoa powder.
They were a huge hit. No one at the party was vegan, or even vegetarian. When I told them the cupcakes were made with tofu, they couldn't believe it. I also used whole wheat pastry flour in place of the recommended all-purpose, and no one could taste a difference.