Friday, October 5, 2012

Ganache on Cupcakes (Vegan & Dairy Free)




Yup.  Deliciously chocolatey, smooth vegan ganache.  Moist, sweet-enough dairy-free cupcakes. These will make you happy.

Just like with my gluten free recipes, I strive to make vegan recipes that taste unknowingly vegan. I love seeing people enjoy something I've made, especially when they're unaware or surprised that they're eating something gluten free and sweetened with honey. And the same goes for vegan items.

This Ganache recipe is suited for people on vegan or dairy free diets, but I think it can hold its own no matter your dietary needs or preferences.  You may notice the undercurrent of coconut and honey at first, but soon you'll be swooning for the smooth, gooey, rich chocolate topping.

While I haven't tried it, I suspect that you can substitute the eggs for bananas or cooked apples, and reduce the coconut milk for a vegan cupcake version.  If you try it- let me know!


Ganache on Cupcakes
makes 34 minis
makes 8 large

Vegan Ganache
1/2 C cocoa
1/4 C lite coconut milk (from Trader Joe's)
1/4 C honey
2 T coconut oil
1/2 tsp vanilla

Dairy Free Cupcake Batter
3 eggs
1/4 C coconut oil melted
1/4 C honey
1/2 C lite coconut milk (from Trader Joe's)
2 C blanched almond flour
1 T coconut flour
1/2 tsp baking soda
1/2 tsp salt

Preheat the oven to 350
Line two mini cupcake trays with paper liners- one will only have ten
First make the cupcakes by whisking the eggs, melted coconut oil, honey, and coconut milk
Next mix in the blanched almond flour, coconut flour, baking soda and salt
Using a mini-icecream scoop, fill the mini cupcake liners
Bake for 14-16 minutes

Once the mini cupcakes have cooked and are cooling, prepare the ganache:
In a pot on top of the stove combine all of the ganache ingredients minus the vanilla (the coconut oil can be solid)
Turn the heat on medium low and stir constantly until heated and combined- about 2-4 minutes
Make sure not to burn the chocolate!
Remove from the heat and stir in the vanilla extract

Then, either tip the pot sideways or pour the ganache in a small but deep bowl
Dip each mini cupcake in the ganache so the top is evenly coated
Let solidify on the counter or cool to a thicker topping in the fridge

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