So...we did a thing! The tea has been spilled and we can confirm that we made a VEGAN WHITE CHOC version of our CRE&M WAFER BAR and we can say with complete confidence that it absolute SLAPS! We celebrated the launch of these badass beauties with some Chocolate Hazelnut Vegan Cupcakes!


For the Cupcakes
1/2 cup non-dairy milk
1/2 tsp apple cider vinegar
1/4 cup neutral oil such as rapeseed oil
1 tsp vanilla extract
1/2 cup sugar
3/4 cups all-purpose flour
1/2 + 1/4 tsp baking powder
1/4 tsp baking soda
Dash of salt

For the Icing
1/4 cup vegan butter
1 x cup icing sugar
2 x TBSP vegan nutella

For the Decoration
Some shavings of vegan white chocolate (optional)


Mix the apple cider vinegar with the non-dairy milk and allow to sit for a few minutes to activate. Then whisk in the oil, vanilla and sugar.

Once combined, sift in the flour, baking soda, baking powder and salt. You want the batter to be fairly thick but pourable so add in either extra flour or milk if you see necessary.

Divide the batter between 6 cupcake cases, filling them so they are just over half way full. Bake for 20 minutes at 175°C fan assisted. 

Once the cupcakes are in the oven prepare your frosting by beating together the vegan butter (at room temperature) with the icing sugar and vegan Nutella. Store in the fridge and spread over the cupcakes only once they are FULLY cooled down. Decorate with White Choc CWB and shavings of white chocolate.



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