Monday, July 7, 2014

 

Ingredients:

For the Ganache Filling:
2 ounces bittersweet chocolate, finely chopped
¼ cup heavy cream
1 tablespoon powdered sugar
For the Cupcakes:
3 ounces bittersweet chocolate, finely chopped
⅓ cup Dutch-processed cocoa powder
¾ cup hot coffee
¾ cup bread flour
¾ cup granulated sugar
½ teaspoon salt
½ teaspoon baking soda
6 tablespoons vegetable oil
2 eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
For the Frosting:
1¼ cups unsalted butter, at room temperature
1 cup powdered sugar
¾ cup Dutch-processed cocoa powder
Pinch of salt
¾ cup light corn syrup
1 teaspoon vanilla extract
8 ounces chocolate (milk, semisweet or dark), melted and cooled


 
Ingredients
DOUGH
  • 1 cup Unsweetened Original Almond Breeze almond milk
  • 3 Tbsp vegan butter
  • 1 packet rapid rise (instant) yeast (~ 2 1/4 tsp)
  • 1 Tbsp sugar
  • 1/4 tsp salt
  • 2.5 - 3 cups unbleached all purpose flour (I mixed all purpose and whole wheat pastry 2:1)
FILLING
  • 1/4 cup vegan butter, melted
  • 1/2 cup brown sugar OR granulated sugar
  • 1/2 Tbsp cinnamon
STICKY GLAZE
  • 1/2 cup brown sugar
  • 1/2 cup vegan butter
  • 1/2 cup pecans, chopped

Ingredients
  • 1 handful of strawberries, stems cut off
  • Juice of 1/2 of a lemon
  • 1-2 handfuls of ice (about 3/4 cup)
  • water (about 3/4 cup)
  • 2 packets of Truvia (all natural sweetener that can be found by the regular white sugar at the store)

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