On a whim one Thanksgiving morning, the Thankful cupcakes were born! They are dairy-egg-nut free and can be made soy free too. The recipe is my simple Lip Smacking Chocolate Cupcakes dripping with the Vegan Ganache recipe from Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule
How to make Thankful Cupcakes
- Bake Lip Smacking Chocolate Cupcakes in both mini and regular sized cupcake pans
- Once cupcakes are cool, make 2 batches of the ganache recipe. It is important to make sure that the cupcakes are cool and ready to apply the ganache warm (that is the secret). Spread the ganache on top using a teaspoon when the mixture is thick enough to not run off the cupcakes
- Use pre-made icing or whip up a batch of piping icing (2 cups powdered sugar mixed with 2 tablespoons soy, coconut or your preferred “milk” product you may want to add more sugar or liquid to reach the texture you desire) to write your Thankful words.
Enjoy the time feeling thankful while you bake away!
One of the hardest things I find about managing both life threatening food allergies and asthma is talking to others. I hate to be the one that might be perceived as demanding, pushing or for asking too much. What I now know, fourteen years later, is that honest, clear information presented with kindness works!..