Vegan Maple White Chocolate Cupcakes

We think these maple white chocolate cupcakes might just be the sweetest way to celebrate Valentine's Day!  An irresistibly rich, velvety cake paired with creamy maple white chocolate frosting will definitely sweep anyone off their feet.

Vegan, Plant-Based
Prep Time 20 minutes
Cook Time 25 minutes
Servings 8

Ingredients

• 240 ml Plant-based milk
• 1 tsp Apple Cider Vinegar
• 250 g Bob's Red Mill Gluten Free All Purpose Baking Flour
• 180 g Sugar
• 1 tsp Xanthan Gum
• ½ tsp Baking Powder
• ½ tsp Baking soda
• 1 tbsp Maple syrup
• 100 g Healthy Crunch White Chocolate Chips
• 60 ml Vegetable oil

Maple Buttercream 

• 120 g Vegan butter
• 240 g Icing Sugar
• 2 tsp Maple Syrup
• 100 g Healthy Crunch White Chocolate Chips

Instructions

1. Preheat your oven to 180°c / 356°f and line your cupcake/muffin tin with cupcake cases.
2. Combine the milk and vinegar together to make the 'buttermilk' and set aside for 5 mins.
3. Whisk together all the dry ingredients until fully combined in a separate bowl.
4. Add the oil to the 'buttermilk' then pour into the dry ingredients along with the maple syrup. Whisk until combined and fold in the chocolate chips.
5. Scoop the batter into your cupcake cases, filling them to the top. Bake for 30 mins. Once baked the cupcakes should be slightly golden and springy to the touch.
6. As the cupcakes cool, begin making the vegan buttercream. For this begin creaming your vegan butter until pale then add the icing sugar and beat together for 3-5mins.
7. Add the maple syrup and beat for a further 2 mins until pale and fluffy.
8. Pipe the buttercream on the cooled cupcakes and decorate with a drizzle of melted white chocolate. Enjoy!

Recipe by Leena Abd El Ghani