(photo by chris rochelle @ CHOW)
Cinnaholic Sweets scooped up 1st Place and Photogs’ Choice with their visually stunning, deliciously moist and chocolatey, we-can’t-believe-there’s-no-butter Blueberry Dragon Fruit Chocolate Ganache Cakes! Take this winning recipe and relive that glorious moment all over again in your own kitchen…
Vegan Blueberry Dragon Fruit Chocolate Ganache Cakes
Yields 36 mini cupcakes:
CAKE INGREDIENTS:
1 cup room temperature rice milk
1 teaspoon apple cider vinegar
3/4 cup evaporated cane sugar
1/3 cup canola oil
1 ½ teaspoon good quality vanilla extract
1 cup all-purpose flour
1/3 cup good quality cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
FILLING INGREDIENTS:
8 tablespoons of non-dairy butter
¼ cup of non-dairy cream cheese
1 teaspoon vanilla extract
¼ teaspoon salt
1 ½ cups powdered sugar
GANACHE TOPPING INGREDIENTS:
3/4 cup rice milk
1/4 c. non-dairy butter
6 oz. semi-sweet (non-dairy) chocolate chips
2 oz. unsweetened cocoa bar
FRUIT TOPPING:
1 Dragon Fruit
1 small carton blueberries
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CUPCAKE INSTRUCTIONS:
Preheat oven to 350°F. Line a mini-cupcake tin with paper liners. Spray liners lightly with non-stick spray.
Place rice milk and vinegar in a large mixing bowl. Set aside to curdle while preparing dry ingredients.
In a medium bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt. Whisk together until fully combined.
Add the sugar, oil & vanilla to the rice milk mixture. Mix until combined.
Mixing on low, pour half the dry mixture into the wet mixture until combined. Pour the remaining dry mixture in until fully incorporated. Turn mixer off while scraping sides and bottom of mixing bowl. Mix again on low.
Pour into liners, filling 3/4 of the way full. Bake 10 minutes or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool.
FILLING INSTRUCTIONS:
Mix all ingredients on medium-high speed for 1 minute. Pour mixture into pastry bag with tip in place. Set aside.
GANACHE TOPPING INSTRUCTIONS:
Combine chocolate chips and unsweetened chocolate and melt in microwave for 45 seconds. Stir. Heat again for 45 seconds.
Melt non-dairy butter.
Combine chocolate, non-dairy butter & rice milk in a mixer. Mix slowly until combined.
DRAGON FRUIT / BLUEBERRY TOPPING:
Slice rough, outer edge from dragon fruit & rinse blueberries.
Slice dragon fruit into 6-8 slices. Lay slices flat and cut pieces into small triangles (like slicing a pizza). Set aside.
ASSEMBLY INSTRUCTIONS:
Poke holes into the middle of the cupcakes using a clean object about the size of a pencil.
Squeeze filling into cupcakes being careful not to overfill.
Carefully dip cupcakes into ganache topping, coating evenly.
Place a blueberry and a slice of dragon fruit on top.
Enjoy!