In all the ganache drip hype, I had never actually tried to colour ganache so these cupcakes were a fun experiment for me.
Here is how I made colourful ganache cupcakes along with my recipes and affiliate links for the bits I used to make them.
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First, you will need a good cupcake recipe. This recipe is my go-to cupcake recipe!
For these colourful ganache cupcakes, I wanted equally colourful cases so opted for the Wilton rainbow cases.
They worked really well for me and all, apart from a few I didn’t fill up enough, clung onto my cupcakes perfectly!
Next, you will need the best buttercream ever and, luckily, I have a recipe for that 🙂
For 12 cupcakes, you will need 150g butter, 300g icing sugar and 1/2 tsp vanilla extract.
I piped ‘swirl-blobs’ of buttercream onto my cupcakes. Swirl-blobs aren’t actually a thing but, sadly, it’s the most logical name I could think of.
I used a plain nozzle to pipe buttercream in a swirl motion but I kept the nozzle low so the buttercream almost blended as it piped, leaving a very vague swirl and looking more like a blob.
Once my cupcakes were baked and cooled, and my buttercream was piped on, I set to making my ganache.
Now, I made an absurd quantity of ganache… 600g white chocolate and 600ml of double cream. This was to cover 72 cupcakes in 6 different colours so I did need a fair amount, just not that fair.
The reason I used a 1:1 ratio is so my ganache was a good runny consistency.
To make the ganache, I mixed my chocolate and cream in a microwavable bowl and heated it in the microwave in 1 minute intervals.
I could do 1 minute at a time because I had so much ganache but, for smaller quantities, I’d do 30 second bursts in the microwave.
I stirred my ganache between each burst in the microwave and repeated this until everything was melted.
To decorate my cupcakes, I split my ganache between bowls and coloured each bowl a different colour.
I used Americolor gels, the ‘Electric’ range, to get my nice vibrant colours.
When dipping cupcakes in ganache, it is best to let the ganache cool a little. If you dip whilst it’s still a bit warm and runny, it can get quite messy.
If you allow the ganache to cool, it will thicken up slightly allowing you to dip your cupcakes much more cleanly and easily.
To dip my cupcakes, I just tilted the bowl to make a deeper area of ganache, turned my cupcake upside-down, dipped it into the ganache, let the excess run off, then flipped it back up.
I repeated this for all my cupcakes and then sprinkled sweets on top whilst the ganache was soft so the sweets stuck in the ganache easily.
And that is how to make coloured ganache cupcakes!
If you’re doing any baking or cake decorating this week, take photos and use # yesdarling on Instagram so I can see what you’ve been up to 🙂