Stop whatever you are doing and make these!
I was so happy with how these turned out. The cupcakes rose beautifully and were so fluffy and delicious. You get a hint of the champagne flavor without it being overwhelming.
I made these for my sister's bachelorette party and since she loves everything pink I had to go with the strawberry frosting. The lucky thing is it compliments this cupcake perfectly!
makes 12 cupcakes, adapted from mitten machen
1 Tbsp apple cider vinegar
3/4 cup plain almond or soy milk
3/4 cup champagne
2 1/8 cup flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 cups sugar
1/2 cup vegetable oil
1 1/4 tsp vanilla extract
Preheat the oven to 350.
Wisk together the vinegar and the almond milk and let set a few minutes to curdle.
In another bowl sift the flour, baking powder, baking soda, and salt.
In a separate bowl mix the champagne, vegetable oil, vanilla and the vinegar/milk mixture.
Add the wet ingredients to the dry and mix well.
Fill your cupcake liners about 3/4 full.
Bake for 20 minutes.
Let cool completely before frosting!
Strawberry Buttercream Frosting
makes enough for 12-15 cupcakes, adapted from daily garnish
5 small strawberries (Fresh or frozen, thawed)
1.5 cups powdered sugar (plus more if needed)
1/2 teaspoon vanilla extract
1/8 cup vegan butter
1/8 cup vegetable shortening
Add all ingredients except powdered sugar to large bowl. Start mixing with an electric mixer on low, slowly adding the powdered sugar as you go. Work gradually up to high speed and mix until the frosting reaches your desired consistency. Add in more powdered sugar if you want it thicker.
Then just frost away and decorate however you'd like!
I made the little heart cupcake toppers myself out of some glittery paper and toothpicks.
Have you ever tried champagne in cupcakes before? I'm wondering what other combinations would be fun to try now!
Thanks for stopping by!