Did you think I would leave you hanging and give you a cupcake recipe with no icing?? Of course not!
Today, we will be making a Chocolate Ganache Filling for our Bourbon Scented Vanilla Cupcakes and topping them with a Bourbon Nut Buttercream.
Get excited, because not only are both equally delicious, they are both VEGAN!! But don’t let that discourage you. No one will be able to tell and everyone will just love this icing. I think it has just become my go-to recipe!
Let’s start with the ganache. Pretend you’ve already made the delicious ganache and now you will want to fill your lovely cupcakes with the chocolate (Recipes are at the end of this post).
|I use the bottom of the icing tip to make a shallow hole|
|Then use a 1/4 teaspoon to hollow out the very middle of the cupcake, making the crater deeper|
|It should look about this deep|
|Fill cupcake with your cooled ganache|
- 1/3 cup soy milk
- 4 Tablespoons Earth Balance Vegan Buttery Sticks
- 6 oz. vegan semi-sweet chocolate chips
In a double boiler, heat butter and soy milk together over medium heat until butter is completely melted. It will take about 10 minutes to completely melt.
Remove from heat and set aside to let cool to pudding like consistency. It will take about 2 – 3 hours to cool to this stage. Stir mixture every 15 – 30 minutes during the cooling process.
|Shiny and Smooth!|
Adapted from Eat, Live, Run
- 2 sticks earth balance buttery spread, softened
- 5 cups powdered sugar
- 2 Tablespoons soy milk
- 4 Tablespoons bourbon
- 1/4 cup finely chopped walnuts
Add in the powdered sugar (carefully), soy milk, and bourbon. Beat on low – medium speed until everything is combined.
Finely, beat in the finely chopped walnuts until evenly incorporated.
You are now ready to top your favorite baked good with this delicious concoction!