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Home Cooking 10

Wedding Cupcake Help

BGV91 | Jan 17, 201110:45 AM

Good afternoon,
I am rather new on this site, and have joined because I need some experienced guidance. I am in the midst of planning my wedding, and have decided to make the brides cake, and the groom's cupcakes. My fiance really wants a better than sex cake type deal and I found amazing recipe:

This is the original cupcake recipe I began working with, than I came up with the idea to include this decadent and delicious dessert as a basis for my filling:

I also intended to either add pineapples to that as part of the filling idea, or to make a toasted coconut frosting and top that with grilled pineapple. I have several concerns with this process:
First off our best man is Jewish and my maid of honor is Hindu so we basically need a vegan-kosher cake. My solution was to substitute the dairy milk for hemp milk until I realized the mousse/pudding recipe already called for two kinds of liquid: coconut water, and coconut milk? How do I proceed from here? Should I simply follow the cupcake recipe to the letter, and then add the filling or would the recipe for the filling have enough moisture? Would the filing I am wanting to use even work? Also what sort of flavor would hemp milk add to the finished product combined with all the other ingredients? Finally any vegan substitutes for eggs for the cupcakes?

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