What is cacao butter and why is it used here?

Cacao butter is the pure fat extracted from the cacao bean, providing the rich, creamy base for these vegan white chocolate cups, melting smoothly for a luxurious texture.

Can I use a different milk powder instead of soy milk powder?

While soy milk powder helps achieve a smooth texture and rich flavor, you could experiment with other plant-based milk powders, though the final taste and consistency may vary slightly.

How do I prevent the chocolate from seizing when mixing in dry ingredients?

Ensure your dry ingredients (confectioner's sugar and soy milk powder) are well-sifted and whisk them into the melted cacao butter quickly and thoroughly until no lumps remain.

What's the best way to crush the candy cane?

Place the candy cane in a sealed plastic bag and gently crush it with a rolling pin or the back of a heavy spoon until you have small, sprinkle-ready pieces.

How should I store these White Chocolate Candy Cane Cups?

Store these candies in an airtight container in the refrigerator for up to a week to maintain their firm texture and prevent melting.

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White Chocolate Candy Cane Cups
[Vegan]

AF By: Ashley Flitter

Author Bio

Ashley N. Flitter is a web nerd and avid home cook who blogs at The... Read More

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Close-up of mini White Chocolate Candy Cane Cups, topped with crushed red and white candy cane pieces, arranged on a cookie sheet.

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White Chocolate Candy Cane Cups [Vegan]

Dairy Free

Vegan

The first historical reference of candy canes dates back to 1670, when a choirmaster at a cathedral in Germany, created a bent version of the original white sugar sticks, to give to children during Christmas service. These bent sugar sticks represented a shepherd's stick. Try this version of white chocolate... Read More

Ingredients You Need for White Chocolate Candy Cane Cups [Vegan]

4 oz Cacao Butter
2/3 cup Confectioner's Sugar
1 tbsp Soy Milk Powder
1/2 tsp Peppermint Extract
1 Candy Cane, crushed

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How to Prepare White Chocolate Candy Cane Cups [Vegan]

Prepare 18-20 mini paper candy cups on a cookie sheet. In a small mixing bowl, mix together the sugar and soy milk powder and set aside. In a small saucepan, melt the cacao butter over medium-low heat - be sure to watch it closely as it will melt fast. Once melted, mix in the peppermint extract and remove from heat. Whisk in the dry ingredient mix until no lumps exist.
Spoon 1 teaspoon of the melted chocolate into each candy cup and refrigerate for 5-10 minutes. Sprinkle each cup with a bit of crushed candy cane and then top with another teaspoon of melted chocolate (reheat on low for a few seconds if it has started to set up). Refrigerate for 20-30 minutes and top with more crushed candy cane and serve. Makes 18-20 candies.