There is always a reason to celebrate
What better way to do that than with champagne and cupcakes.
Subtle sweetness that melts just in your mouth, fluffy and an elegant hint of bubbly champagne. Tell me that doesn’t sound sexy!
The Champagne in these vegan cupcakes makes the cake extra light. You’ll get a very moist cupcake that is right down in the middle of dense and fluffy. We infused some champagne in the icing too. Hey, if we’re going to celebrate, we go all out right.
For those who recognize the cork of the champagne, we drank this one and used a more affordable champagne for the cupcakes.
You might notice little bits of butter in your batter after mixing it, that’s normal and will incorporate into the cupcakes when they bake. It helps to slightly melt the butter before you add it. If you’re in a hurry and you add the butter without melting it, just make sure you don’t over-mix the batter.
This fun champagne cupcake recipe gives you a perfect way to celebrate with some pizazz. Special occasions like your graduation, a birthday, retirement, or the fact that you’re sticking to those 10 extra crunches in the morning! I’m telling you, don’t wait to celebrate your life!
So pop that Champagne and surprise yourself and your friends with some sparkling delight.
12 cupcakes - Dry ingredients:
1 1/4 cups all-purpose flour
3/4 cup white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Champagne or sparkling wine
1/4 cup light oil (canola or vegetable)
2 tablespoons lemon juice
1 teaspoons vanilla extract
2 cups powdered sugar
1/4 cup vegan butter (slightly melted)
1/4 cup vegetable shortening
2 - 3 tablespoons Champagne or sparkling wine
1/2 teaspoons vanilla extract
Sprinkles for decoration
To make the cupcakes
Preheat your oven to 350 ºF / 180 °C. Line a cupcake pan with 12 paper liners, or lightly grease the pan.
In a large bowl, whisk the dry ingredients together.
In a medium bowl, lightly whisk wet ingredients. Pour the wet ingredients into the dry and mix until the batter just comes together, do not over-mix.
Evenly divide batter among the liners. Bake 18 - 20 minutes until the tops are slightly golden, and a toothpick inserted into the center of a cupcake comes out clean. Let cool completely before frosting.
To make te frosting
Mix the powdered sugar, vegan butter, vegetable shortening, 2 tablespoons of Champagne, and vanilla extract together with a stand or hand mixer. If needed add another tablespoon of Champagne until desired consistency is reached.
Decorate cupcakes however you like, top them off with some sparkly sprinkles.
The marble cake platter is from Kookpunt.