Wednesday 16 September 2020

White Chocolate Cupcakes

Velvety vegan white chocolate cupcakes that are simply irresistible!

I made these for my friend who is a huge fan of white chocolate, and given that they are vegan I knew I needed to make them special. Non-vegan white chocolate does have an extra something in that a lot of the time contains cocoa butter which is what makes it so creamy and almost caramel like. Unfortunately I couldn't get my hands on cocoa butter where I live and didn't have time to order any. The vegan white chocolate that I found works the best in baking is the free from bar in Sainsbury's so this you will find is in the sponge and in the buttercream. These cupcakes are lovely and sweet, the buttercream is perfectly fluffy and really does have that melt in-your-mouth effect. I topped mine with the Sainsbury's free from white chocolate coins and some sprinkles to make them look pretty :)

Check out my other cupcake recipes for more inspiration!

Chocolate Hazelnut Cupcakes
Carrot Cake Cupcakes
Coffee and Walnut Cupcakes


Prep: 15-20 minutes
Cook: 20-25 minutes
Serves: 12 


150g Self-raising flour
120g Caster sugar
75g Vegan butter
160ml Soya milk + 1 tbsp apple cider vinegar
100g Vegan white chocolate - I use this one
1 tsp Baking soda
1 tsp Vanilla extract
Pinch of salt
150g Floral plant butter unsalted
300g Icing sugar
150g Vegan white chocolate


✿Preheat the oven to 180℃ and line a 12 hole cupcake tray with cases.
✿Melt together the white chocolate and butter in the microwave in 30 second intervals, stirring in between, then once melted leave to cool. 
✿In a jug, combine the milk and ACV and leave for 5 minutes to create a "buttermilk".
✿In a large bowl, combine flour, sugar, baking soda and salt. Then add the wet ingredients and mix altogether. If the mixture is too thick, add a splash of soya milk, if the mixture is too thin, add more flour.
✿Spoon evenly into the cupcake cases and then bake for about 20-25 minutes or until a knife inserted comes out clean. Leave to cool in the tray before putting on a wire rack.
✿Meanwhile make the buttercream. Melt the white chocolate in the microwave in 30 second intervals, then leave to cool. It must be cool to touch otherwise it may cause the buttercream to split.
✿Beat the butter until smooth and creamy. Add in the icing sugar gradually, making sure to scrape down the sides. Keep mixing until you have added all of the icing sugar and it has almost doubled in size.
✿Now add the white chocolate and mix together till combined. If it is too thick you can add a splash of milk but I found the white chocolate loosens it up a little. 
✿Spoon the buttercream into a piping bag and pipe swirls onto each cupcake, or spread on with a palette knife. Add toppings or sprinkles and then leave in the fridge to firm before serving or serve straight away. These will keep in the fridge up to a week. Enjoy!


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