Cheers! Champagne Cupcakes

*POP!*

That's right, the bubbly isn't just for glasses anymore! I stumbled across this gorgous idea via Gimme More Oven and found the Vegan version via Mitten Machen. These came out amazingly light, fluffy with just enough sweetness.

Vegan Champagne Cupcakes

1 TB apple cider vinegar
3/4 cup plain soymilk
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 oven to 350F and put cupcake liners in a muffin pan.

In a small bowl, stir together the vinegar and soy milk. Set them aside to curdle for a few minutes. In a large mixing bowl, sift together dry ingredients. In a medium bowl, whisk together the wet ingredients, including the vinegar and soy milk and the champagne. Beat or stir vigorously until well mixed.

Fill each cupcake liner with 1/4 cup of batter. Bake 20 minutes, or until a tester (I use a knife) inserted in the middle of the cupcake comes out clean.

Let cool in the pan for 5 minutes, then place cupcakes on a wire rack to cool before frosting.

The original recipe says it will make 22 cupcakes, but I got 16. If you put less batter in your cupcake liners, begin checking them after 15 minutes in the oven.

Beautiful!

Sweet Champagne Buttercream Frosting

3 1/4 cups powdered sugar

1 cup butter, at room temperature

1/2 teaspoon vanilla extract

3 tablespoons champagne, at room temperature

With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes.  Add vanilla and champagne, beating on medium for another minute.

New Mini's!