Vegan Champagne-Vanilla Cupcakes


*Highly modified version of the Vegan Cupcakes Takeover the World Golden Vanilla Cupcake (Get this book!)
***Please feel free to share widely, just give me some credit or a link back

Prep Time: ~15 minutes; Cook Time: ~20 minutes; Yield: 12 cupcakes

  • 1 Tsp apple cider vinegar
  • 3/4 Cup plain almond milk
  • 3/4 Cup champagne
  • 1½ Cups flour
  • 2 Tbs Corn Starch
  • 1 Tsp baking powder
  • ½ Tsp baking soda
  • ¼ Tsp salt
  • 3/4 Cup sugar or sugar alternative (I used splenda)
  • 1/3 cup canola oil
  • 2 Tsp vanilla extract
  1. Preheat the oven to 350 F.
  2. Fill a cupcake pan with liners.
  3. Wisk the vinegar and almond milk together and set it aside for a few minutes to curdle.
  4. In another bowl sift the flour, baking powder, baking soda, corn starch, and salt.
  5. In a separate bowl mix the champagne, sugar, canola oil, vanilla and the vinegar/milk mixture.
  6. Next add the wet ingredients with the dry and mix well. Stir until no clumps remain.
  7. Fill the cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Insert a toothpick in the middle of one cupcake to check the cook time. The toothpick should come out clean.
  8. Transfer the cupcakes to a cooling rack and allow to cool completely before frosting.
  9. Ice the cupcakes, decorate, and enjoy!

I didn’t make my icing from scratch, and to be honest, I hardly ever do. Did you know some Duncan Hines and Pillsbury icings are dairy-free? When time is short, I take this route. Otherwise, I usually make a faux buttercream by mixing earth balance, shortening, soy milk, and powdered sugar.


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