These simple little cakes are subdued and elegant. A thick, rich ganache gives way to moist yellow cake and a luscious cream filling. Big kids and little kids alike will clamor for more.
INGREDIENTS
11/3 cups unbleached all-purpose flour
3/4 cup evaporated cane sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup non-dairy milk of choice
1/3 cup mild vegetable oil
1/2 teaspoon mild vinegar
1 teaspoon vanilla extract
1 recipe Creamy Custard (page 32)
1 recipe Chocolate Ganache (page 32)
Makes 6 cakes
DIRECTIONS
Preheat the oven to 350°F. Lightly grease six 4-ounce canning jars.
In a bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a large bowl, whisk together the milk, oil, vinegar, and vanilla. Add the dry ingredients to the wet in two batches, whisking until just combined.
Place the jars on a rimmed baking sheet and bake for 16 to 20 minutes, until a toothpick inserted into a cake comes out clean. If there are moist crumbs, that is fine. Let the cakes cool completely on a wire rack.
While the cakes are baking, prepare the Creamy Custard and let it cool. Once the cakes and custard are cooled, prepare the Chocolate Ganache.
Fit a pastry bag with a large star or other open tip with the Creamy Custard. Pushing it down into the center of each cakelette, gently apply pressure, piping the cake full of cream until you see the cake slightly rise from the pressure. You can feel free to pipe in the filling in multiple spots to ensure you reach maximum cream-filling capacity. Wipe off any oozing custard with a clean paper towel.
Gently spread ganache over the filled cupcakes. Serve immediately or store covered, in the fridge. Let the cakes sit at room temperature for 15 minutes before serving.