That sounds far more suggestive than I really intended it to, but it is an apt description.
These are pretty standard chocolate cupcakes with a ganache topping that makes for a really different experience than frosting. Though vegan buttercream can be really good, it sometimes, especially when exposed to temperatures higher than 80 or so, gets a really strange texture. The ganache gets melty, but the texture has been delightful.
Anyways, onto the fruit secret.
Vegan Orange Pudding.
3/4 cup plain soy milk
1/2 cup freshly squeezed orange juice (about 1 orange’s worth of juice)
3 tablespoons tapioca flour, cornstarch, or arrowroot
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
Whisk together the soy milk, orange juice, tapioca flour, sugar, and vanilla in a small saucepan.
Cook it over a medium heat until the texture until it starts looking like that, turn the heat down and continue to whisk/stir enthusiastically with a fork until it’s satisfactorily goopy. Remove from heat and fold in the orange zest, and let it set up for at least an hour.
To put it in the cupcakes (I’m not going to type up the recipe, yet again), poke a hole with your finger, load up a pastry bag or a ziplock bag with the corner cut off, and squish in.
Then plop ganache to cover up the funny marks, and TA-DA, cupcakes!