- To make the cupcakes : Preheat the oven to 350°F. Line a 12-cup muffin tin with paper or silicone liners.
- In a cup or small bowl, stir together the milk and vinegar. Set aside.
- In a large bowl, whisk together the flour, arrowroot powder, coconut sugar, baking powder, baking soda, salt, and xanthan gum (if using).
- In a medium bowl, use a hand mixer to cream together the butter and Champagne. Add the milk mixture and vanilla and mix until combined. Slowly add the wet ingredients to the dry ingredients and use the hand mixer to mix until combined.
- Divide the mixture among the muffin cups and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a cooling rack to cool completely.
- While 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.
- Once 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.
Champagne Cupcakes
By Pragna Sanghavi
Mar, 10th
596
Servings
4 persons
Cook Time
55 minutes
Ingredients
18
- 20
Ingredients
- For cupcakes
- 2 tablespoons nondairy milk
- 1 tablespoon apple cider vinegar
- 1¾ cups unbleached all-purpose flour
- 2 tablespoons arrowroot powder
- 1 cup coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon xanthan gum
- 8 tablespoons vegan butter
- ⅔ cup vegan Champagne
- 1 teaspoon vanilla extract
- For frosting
- 8 tablespoons vegan butter
- 3 cups powdered sugar
- 2 tablespoons vegan Champagne
- ½ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- Additional vegan decorations, optional
Instructions
Notes/Tips
VARIATION To make these alcohol-free, replace the Champagne with a vegan ginger ale or sparkling apple cider.
