Champagne cupcakes recipe

Vegan, alcohol-free, easy

Happy New Years Eve, eve. 

I wanted to make a quick & easy dessert perfect for a New year party celebration.

With a delicious and fluffy vanilla cake, topped with a silky smooth, light champagne buttercream topped with gold, they’ll bring a touch of elegance to your New Years celebrations. 

As I don’t drink alcohol, I couldn’t use a normal champagne, but found a yummy alcohol-free rosé which worked perfectly, but if you want to…champage would make it mouth-watering! 

These cakes are filled with scrumptious flavour and look beautiful! They’ll be the star of the night!

Preparation- 10 minutes

Baking time- 18-20 minutes

Makes- Around 8-10

Level- Easy

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Ingredients for the cakes

-240ml of almond milk

-1 teaspoon of apple cider vinegar

-210g of self-raising flour (You can use gluten-free)

-100g of golden caster sugar

-1/2 teaspoon of baking powder

-1/2 teaspoon of bicarbonate of soda

-60g of coconut oil (Melted)

Ingredients for the buttercream

-130g of butter (I use Tomor)

-400g of icing sugar

-4 teaspoons of champagne (I use a non-alcoholic rosé)

+

-Edible gold glitter

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To make the cupcakes

Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.

Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.

Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.

Mix well to combine.

Step 4- Add the melted coconut oil to the ‘buttermilk’ and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.

Step 6- Fill the cases 3/4 full with the batter.

Make sure to tap the tins on the worktop to remove any air bubbles.

Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.

You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cupcakes on a cooling rack and allow to cool fully before frosting.

To make the frosting

Step 1- Cream the butter in a bowl, on a high speed until creamy. I use my stand mixer with the balloon whisk attachment.

Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar and champagne.

Whizz together until fluffy & fully combined.

Add a splash more champagne if too thick.

Step 3- Transfer the buttercream into a piping bag fitted with a large round nozzle.

Step 4- Pipe a bulb of buttercream onto each cupcake.

I added on a sprinkle of edible gold glitter and a sparkler to make them even more luxurious.

Serve these festive cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days.

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Holly Jade