I was flipping through Vegan Cupcakes Take Over The World soon after I bought it, trying to work out what I could make with the ingredients in my kitchen. The Lemon Macadamia Cupcakes recipe sounded delicious, suggesting “if you can find vegan white chocolate chips, add half a cupful to make this flavor combo even more intense.”
Pfft, whatever, I thought, spoiled New York vegans. As if any other city in the world has vegan white chocolate chips. Happily, I was wrong!
Australian company Sweet William makes dairy-free chocolate – their soy chocolate (in the style of dairy milk chocolate) is available in the health food sections of many Auckland supermarkets. The SAFE shop has recently started stocking their white chocolate, in the forms of chocolate bars, and cooking buttons.
I still haven’t tried baking those cupcakes, but I made white chocolate and macadamia cookies for Greg and Paul’s Christmas party last weekend (a very vegan-friendly event – if you are lucky enough to be friends with them, ask Paul to make you vegan nachos).
They were a success, and I made them again (minus the macadamias) for a morning tea at work.
The recipe is a slightly fancier and more vegan adaptation of the Edmonds Junior Cookbook classic. It goes like this:
- 250g white chocolate chips (I used Sweet William white chocolate buttons from the SAFE shop. Jo says she has tried baking with the bars of Sweet William and it hasn’t worked out so well)
- 250g vegan margarine (I used Olivani)
- 2/3 cup brown sugar
- 2/3 cup raw sugar
- 1 egg replacer (I use Orgran “No Egg”, which you can also get from the SAFE shop, or from lots of supermarkets and health food shops.)
- 3 cups white flour (I used stoneground organic white flour, which was from some organic shop or other)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- a handful of macadamias (I used unsalted ones, but salted would probably be quite nice)
Melt half the chocolate chips in a small saucepan.
Beat the margarine and both kinds of sugar together. Add the egg replacer and melted chocolate and stir.
Sift in the flour, baking powder and cinnamon, and mix well.
Chop the macadamias roughly. Add them to the mixture, with the rest of the chocolate bits. Mix some more.
Divide the dough into two lumps. Roll into 20cm-ish long logs. Wrap these in wax paper and leave in the fridge for at least an hour.
Cut into 1cm slices, place on a baking tray and bake for 12-15 minutes at 180°C.
Leave to cool, then consume!