gluten free vegan champagne cupcakes
RECIPE TYPE: cupcakes
champagne cupcakes
  • 1 3/4 cups, plus 3 tablespoons Sarah's gluten free flour blend
  • 1 cup cane sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup So Delicious Dairy Free unsweetened coconut milk or almond milk
  • 1 tablespoon vinegar
  • 1/2 cup champagne
  • 1/3 cup sunflower seed or grape seed oil
  • 1 teaspoon pure vanilla extract
champagne buttercream
  • 1/2 cup non-hydrogenated shortening
  • 2 1/4 cups powdered sugar
  • 2-3 tablespoons champagne
  • 1/2 teaspoon pure vanilla extract
  • white pearl sprinkles {optional}
  1. Preheat oven to 350 degrees. Prepare cupcake pans by lining with paper liners.
  2. In large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  3. Mix coconut milk and vinegar in separate bowl. Add to flour mixture, along with champagne, oil and vanilla. Mix until well blended.
  4. Divide cupcake batter evenly into prepared cupcake pans. Bake for 18-22 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5 minutes, then invert onto cooling rack to cool completely.
  5. To make champagne buttercream, cream shortening 1-2 minutes in large bowl of stand mixer. Add powdered sugar, champagne and vanilla extract. Beat until smooth and creamy, 2-3 minutes.
  6. Place buttercream in piping bag, fitted with large star tip. Pipe onto cooled cupcakes. Top with pearl sprinkles, if desired.
Recipe by Sarah Bakes Gluten Free at