Champagne Cupcakes Recipe
🔪Prep Time: 10 minutes
👩🍳Cook Time: 45 minutes
2 tablespoons nondairy milk (nut-free and/or soy-free if necessary)
1 tablespoon apple cider vinegar
1¾ cups unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary)
2 tablespoons arrowroot powder
1 cup coconut sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)
8 tablespoons vegan butter (soy-free if necessary), at room temperature
⅔ cup vegan Champagne (or sparkling wine)
1 teaspoon vanilla extract
8 tablespoons vegan butter (soy-free if necessary)
3 cups powdered sugar (or xylitol)
2 tablespoons vegan Champagne (or sparkling wine)
½ teaspoon cream of tartar
½ teaspoon vanilla extract
Additional vegan decorations, optional
1To make the cupcakes : Preheat the oven to 350°F. Line a 12-cup muffin tin with paper or silicone liners.
2In a cup or small bowl, stir together the milk and vinegar. Set aside.
3In a large bowl, whisk together the flour, arrowroot powder, coconut sugar, baking powder, baking soda, salt, and xanthan gum (if using).
4In a medium bowl, use a hand mixer to cream together the butter and Champagne. Add the milk mixture and vanilla and mix until combined.
5Slowly add the wet ingredients to the dry ingredients and use the hand mixer to mix until combined.
6Divide the mixture among the muffin cups and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
7Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a cooling rack to cool completely.
8While the cupcakes are cooling, make the frosting : Use a hand mixer to mix all the frosting ingredients. Refrigerate for at least 15 minutes, or until ready to use.
9Once the cupcakes are cool, transfer the frosting to a pastry bag fitted with a decorating tip or a large resealable plastic bag with the corner cut out, and use it to pipe frosting onto each cupcake. Alternatively, just use a butter knife or silicone spatula to spread frosting on each cupcake. You can add decorations if you like. Serve immediately or refrigerate until ready to serve. These cupcakes are best the day they’re made but will keep in an airtight container in the fridge for 1 to 2 days.
10Note: To make these alcohol-free, replace the Champagne with a vegan ginger ale or sparkling apple cider.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.