12.30.2016

Champagne Cupcakes {dairy + gluten free}

Happy New Year's Eve! If I'd planned better this week, I would've had this recipe up with a few extra days to spare, but time got away from me! The good news is, this recipe calls for ingredients that most of us probably already have on hand! If you're a fan of my Strawberry Cupcakes, this is a very similar recipe, except the liquid is replaced with champagne - perfect for today! 

gluten free, dairy free, cupcakes


I used a pink Moscato champagne because our local liquor store doesn't carry a big selection. I was a little worried it would turn these cupcakes pink, but it didn't! I am really happy with how these turned out. They're moist and fluffy, thanks to the champagne, and have a delicious flavor. The raspberry filling, while optional, comes highly recommended. It is refreshing with a faint tartness that cuts through all of the sweet. 

Top them with my favorite vanilla buttercream-style frosting and they'll be a huge hit! You could even use champagne in the frosting in place of water. I found some sparkly sprinkles and fun little gold star picks that I just loved. They're an easy way to dress these cupcakes up without putting in a lot of work. 

gluten free, dairy free, cupcakes

Farewell 2016...I can't wait to see what this next year has in store for us!

Champagne Cupcakes {dairy + gluten free}


Cupcakes: 
  • 2 3/4 cup gluten-free all purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp xanthan gum (omit if your flour blend already contains it)
  • 1/3 cup canola oil
  • 1/3 cup shortening or dairy-free butter substitute, softened 
  • 3 eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups champagne 
Filling: (optional)
  • 1 cup fresh or frozen raspberries
  • 1/4 cup sugar
  • 2-3 Tbsp fruit juice (I used pomegranate juice) 
Frosting: 
  • 4 cups powdered sugar
  • 1 cup shortening
  • 1/4 cup water
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
Preheat oven to 350 degrees (you will decrease the oven temperature to 325 when you are ready to bake the cupcakes). Line a cupcake pan with foil or paper liners.

In a large bowl, sift together the gluten free flour, sugar, baking powder, salt, baking soda, and xanthan gum (if using). Set aside.

In the bowl of a stand mixer, combine the canola oil and shortening. Continue mixing on low speed and add the eggs one at a time, then the vanilla extract. Once the incorporated, gradually add dry ingredients. Slowly pour in the champagne continue mixing until just combined (do not over mix).

Using a 1/4 cup measure or ice cream scoop, fill each well evenly. Decrease oven temperature to 325 degrees and bake for 22-24 minutes. Remove from oven. When cupcakes are cool enough to handle, remove from the pan and place on a wire rack to cool completely.

For the filling:
Add the berries and fruit juice to a small saucepan over medium heat. Bring to a low boil and smash the berries. Carefully strain the mixture into a small bowl to remove the seeds and pieces of the berries. Transfer the liquid back to the saucepan and return it to the burner over medium heat. Add the sugar and bring to a boil. Reduce heat to low and simmer, stirring frequently until the mixture thickens and reduces to a jam-like texture. Allow to cool.

For the frosting:
In the bowl of a stand mixer fitted with a whisk attachment, combine the shortening and powdered sugar and being mixing on low. Gradually add the water until the frosting comes together. Add the vanilla and salt. Turn the mixer on high speed and beat for 3 minutes or until frosting is fluffy. If it is too thick, add a few more drops of water. If it is too thin, add more powdered sugar, about 1 tablespoon at a time. 

If you are planning to fill the cupcakes, using a knife, carefully cut out a marble-sized hole in the center of each cupcake. Add a spoonful of filling so it is even with the top of the cupcake. Frosting the cupcake and add sprinkles or decorations as desired. 

gluten free, dairy free, cupcakes

gluten free, dairy free, cupcakes

gluten free, dairy free, cupcakes

gluten free, dairy free, cupcakes


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