For someone who’s spent as much time driving to and from Massachusetts as myself, it’s surprising how little I’ve actually enjoyed the sights and sounds of Boston. Nonetheless, even as an outsider, the hustle and bustle of city life is somehow comforting, and after wandering the streets for just a night, I feel right at home. There will hardly be time to enjoy these surroundings as per usual, but this time, it’s for a very good reason indeed; Having traveled up for just the weekend, my family is now gathering to watch my sister graduate from her Boston-based university. A day that seems overdue and yet altogether too early, there’s so much to celebrate and so little time to pack in all this merriment. That’s why I started the party early, by presenting her with a sweet treat yesterday that absolutely screams “Boston,” both in name and heritage…
A Boston cream pie! But this was not any old yellow layer cake with custard filling- Try a Boston cream whoopie pie!
Converting this classic was a very simple task. Using the recipe from My Sweet Vegan as a starting point, additional flour replaced the cocoa, and an extra splash of vanilla joined the batter. For the filling, 3 tablespoons of custard powder added that familiar, rich pudding-like flavor, in addition to a creamy yellow color. Half of the cookies got a quick dip in ganache, were allowed to sit in a cool place until set, and then got paired up with a plain cookie and generous dollop of cream filling.
Here’s wishing that my sister’s life after graduation will be just as sweet, too.