This chocolate ganache or fudgy frosting is a wonderful option for restricted diets. It can be easily Gluten-free and Nut-free ( check the labels of the ingredients you are using, to be sure). You can have intense and rich flavour or mild and sweet, it all depends on the chocolate you are using.
With this frosting you have different options, you can pour the hot frosting as a glaze or cool the mixture off, which makes this frosting pipeable and spreadable.
This recipe is super easy. I use it for brownies, raw tarts, cakes and cupcakes. This one is a perfect frosting for cakes that aren’t exposed to warm temperatures. I have made cakes with this frosting in the summer, but I freeze the cake before transporting it (only short distances). It will definitely melt otherwise, but for autumn, winter and spring it should be fine.
There are many ways to melt your chocolate, but I am using mainly this method, which is fool-proof.
- 400ml Creamy Coconut milk (canned is perfect, with the highest % of fat)
- 600gr Vegan Chocolate (bars or chips)
- 2 tbsp Coconut Oil
- Cook the coconut milk until boil
- Chop the chocolate bar and place it in a microwave-safe bowl
- Turn off the heat and add the coconut oil, and mix well
- Pour the hot coconut milk over the chocolate
- Let it set 2 min
- Start whisking until you get a smooth shiny chocolate cream
- You can pour this hot mixture in your pie or tart base
- For cakes, let it cool off in the fridge or overnight until you get a perfect spreadable /pipeable texture
- If it’s too solid to work, pop it in the microwave for a 1-min session until you get the right spreadable and pipeable texture
- Left-overs? you can store it up to a week in the fridge
The key to perfect buttercream is the quality of the butter.
I use Carrefour unsalted butter, which has 82 % fat (high-fat content), this is very important for a good buttercream.
The next thing is to get the butter in the right softness. Ideally, you leave your butter out in a cosy room, or if it is an emergency situation you can soften the butter in the microwave, with 10sec period, turning the butter until is squeezable.
Your butter should be soft enough to squeeze, but its shape as well.
If your butter is too soft, leave it in the fridge for a few minutes.
Once your butter is perfectly soft, it is time to whip your buttercream.
- 250g unsalted butter, soft
- 250 – 300g icing sugar, sifted
- 3-4 tbsp whole milk/milk infusion/juice/other liquid
- few drops of vanilla extract
- Beat the butter for 5 min
- It will be different in colour and volume
- Siff the icing sugar
- Add to the whipped butter
- Do it in 2 stages
- Start on low speed until its combined
- Beat for 3-5 minutes
- Add vanilla extract to the milk
- Add the liquid in a bit by bit
- Beat for 4 minutes
- It should be spreadable, smooth and silky and hold its shape while piping
I am sure you have heard of lemon curd, but did you try orange curd! It is delicious, it’s a little less tangy, and a bit more sweet, but so yummy.
I kept eating it right from the jar.
I used orange curd for squares, pies, cake filling but also as in buttercream.
It gives more air to the buttercream, making it light and fluffy and not overly sweet and heavy. It is basically like lemon curd but made from oranges.
- Orange zest of 3 Oranges
- 3 Tbsp cornstarch
- 1/4 cup water
- Fresh Orange juice of 3 Oranges
- 1 cup granulated sugar
- 1/4 cup almond milk
- 5 Tbsp coconut oil
- Mix the cornstarch with the milk, water, sugar, zest and Orange juice in a pot.
- Combine until smooth.
- Cook the mixture on medium heat, keep stirring until it becomes a thick jam.
- Turn off the heat, and add the coconut oil
I love trying out new things with baking. And this one is a keeper.
It is a Gluten-free & Vegan cupcake recipe, good for any celebration.
Do you feel the holiday spirit?? Well here in snowy Belgium we do. It makes me wanna bake all day. The warmth of my oven is like a warm hug. Every other week I supply cupcakes to our local vegetarian Restaurant. And these cute cupcakes were one of them.
My Christmas sprinkle cupcakes : vanilla chocolate chip cupcakes with vanilla buttercream. The Christmas trees, are just something cute I found in my favorite Action store.
Vanilla Chocolate chip Cupcake Recipe
- 1 cup sugar
- 1 1/2 cup flour
- 1/3 cup oil
- 1/2 cup chocolate chips
- 20gr baking powder
- 1 cup milk
- 1 tbsp Vanilla aroma (not essence)
Mix them all and scoop them out ( Tip: use an ice cream scoop to get equal portions). Bake at 170 degrees celcius for approx. 20/25 min ( Tip: Just stick a toothpick into the center of your cupcake. If there is wet batter still on the toothpick, it needs more time in the oven. If it comes out clean, your cupcake is done)
Vanilla Buttercream Recipe
Enough for 18 cupcakes
- 250gr Butter (room temperature)
- 250gr powdered sugar
- 1 tbsp Cream
- 1 tsp Vanilla aroma
Beat the butter first on high. After add the icing sugar bit by bit. Add the remaining ingredients, until u get a smooth mixture.
After piping the buttercream I have dipped the top with sprinkles in a bowl ( easy and mess-free)
Don’t forget to comment if you have tried our recipe!