Gluten Free, Vegan Champagne Cupcakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 321.5
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 300.4 mg
- Total Carbs: 58.4 g
- Dietary Fiber: 2.3 g
- Protein: 1.8 g
View full nutritional breakdown of Gluten Free, Vegan Champagne Cupcakes calories by ingredient
Introduction
I made these for the first time and they were not only easy to make, but the first gluten-free product I've ever made that tasted perfect! Doesn't hurt that you can finish up the bottle of pink champagne while you work. I made these for the first time and they were not only easy to make, but the first gluten-free product I've ever made that tasted perfect! Doesn't hurt that you can finish up the bottle of pink champagne while you work.Number of Servings: 12
Ingredients
-
1.75 C gluten-free flour
0.75 C unbleached cane sugar
2 TBSP tapioca flour
1 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
0.5 tsp salt
1 C whole slice strawberries
0.75 C dry pink champagne
0.25 C safflower oil
2 tsp vanilla
1 tsp red wine vinegar
For Champagne butter cream frosting:
0.5 C non-hydrogenated margarine
1.5 TBSP strawberry puree (left over from above)
0.75 tsp vanilla
3-3.5 C powdered sugar
3 TBSP pink champagne
Directions
-Preheat oven to 350 degrees
-Line 12-cupcake tine with liners
-Sift together all dry ingredients in bowl and set aside
-Puree all strawberries in food processor until smooth consistency and pour into medium-sized bowl
- Add remain wet ingredients and whisk together
-Slowly add wet ingredients to dry while whisking together. Mix well
-Measure approx. 0.25 C scoops of batter into each cupcake tin
-Bake for 20-22 minutes or until toothpick slides out smoothly (cupcakes should rise and brown nicely on top)
-Let cool in tin (out of the oven) for 5 minutes, then transfer to a wire rack to cool completely
-Frost and enjoy
For the frosting:
-use electric mixer to beat together margarine, remaining strawberry puree, and vanilla for about 1 min
-add powdered sugar and champagne
-beat for 2-3 minutes until light and fluffy
Number of Servings: 12
Recipe submitted by SparkPeople user SUPERWOMAN0461.
-Line 12-cupcake tine with liners
-Sift together all dry ingredients in bowl and set aside
-Puree all strawberries in food processor until smooth consistency and pour into medium-sized bowl
- Add remain wet ingredients and whisk together
-Slowly add wet ingredients to dry while whisking together. Mix well
-Measure approx. 0.25 C scoops of batter into each cupcake tin
-Bake for 20-22 minutes or until toothpick slides out smoothly (cupcakes should rise and brown nicely on top)
-Let cool in tin (out of the oven) for 5 minutes, then transfer to a wire rack to cool completely
-Frost and enjoy
For the frosting:
-use electric mixer to beat together margarine, remaining strawberry puree, and vanilla for about 1 min
-add powdered sugar and champagne
-beat for 2-3 minutes until light and fluffy
Number of Servings: 12
Recipe submitted by SparkPeople user SUPERWOMAN0461.
Member Ratings For This Recipe
-
TDHUSKEY
-
HCARTZ1964