Vegan Raspberry Champagne Cupcakes
Hello & Happy Tuesday!!
I’ve never been a huge cupcake person. After surviving through the cupcake epidemic around 2009 in NYC, I just became maxed out on them. For whatever reason, there was a cupcake shop on every block and it just became a huge food trend. From there it went to the froyo trend, which began to fizzle in just recent years. I’d imagine because people finally realized that it’s all sugar, and with the toppings you’re probably breaking even with a cupcake. At the end of the day, we have to live a little, so cue the cupcakes!
So why are there not a lot of cupcake recipes on EDS?!
In addition to being over cupcakes, I’m also not crazy about doing icing lol. (phew, I feel better) It can be messy, using vegan butter can be temperamental and you may not achieve the same consistency with using traditional butter, and of course.. cupcake decorating requires a lot of patience, but..
If there cupcake that involves champagne, I throw caution to the wind and I’m all about it!!
My experience with using champagne in recipes is minimal, but I love the crispness of champagne and the flavor profile it adds. Being that you never know what you’re going to get using vegan ingredients, I was intrigued by what the potential outcome would be lol.
All I can say is, WOW. I made this recipe last year, but it still holds up today!
What I love about this recipe is, everything! It’s packed with notes of champagne and raspberry, the frosting light and fluffy(just stay away from photography lights or it will start to melt lol), the sugar content is lower than typical cupcake recipes, has aesthetic appeal, and is simply a perfect concept for Valentine’s Day or any day! (above is the original recipe w/prettier icing lol)
If you have an affinity for champagne or are simply looking for the perfect V-Day treat, you need this recipe for vegan Raspberry Champagne Cupcakes!!
Why this recipe rocks:
Notes of champagne
Light and fluffy frosting
Yields 10-15 depending on size
25 minPrep Time
25 minCook Time
50 minTotal Time
- 1 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup Earth Balance vegan butter, room temperature
- 3/4 cup sugar (you can always add or reduce I used 1/2 cup and it was fine)
- 1 cup champagne, room temperature
- 2 teaspoons vanilla
- 1 cup Earth Balance butter, room temperature
- 1-2 tablespoons pureed raspberries (strained with a nut milk bag or cheese cloth to remove seeds if desired, I didn't)
- 5 cups confectioner’s sugar or until you achieve desired consistency
- 1/4 cup champagne
- 1 teaspoon vanilla
- Preheat oven to 350 degrees and line muffin pans with cupcake liners. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed 4 minutes until light and fluffy, scraping down sides of bowl as needed. Add the vanilla extract and mix again. (if you want to add a vegan egg, do so now. Add two tbs of egg powder with 2/3 cup almond milk)
- Gradually add the dry ingredients and the champagne, alternating, starting and ending with the dry ingredients. Mix until just combined, being careful not to over mix. Scrape down sides of bowl as necessary. If batter seems dry add 1 tbsp vegan buttermilk at a time. (almond milk combine with 1 tsp apple cider vinegar)
- Fill cupcake liners 2/3 full with batter. Bake for 18 minutes or until toothpick inserted in center comes out clean. Don't overtake as they will continue to bake in the pan once removed) Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling. Once cupcake are completely cool frost with Raspberry icing.
- Buttercream: In bowl of stand mixer fitted with the paddle attachment, beat butter until creamy. Add in raspberry puree and vanilla extract. Mix well. Gradually add confectioner’s sugar, 1 cup at a time. Mix and scrape down sides of bowl as necessary. Add champagne as necessary to create desired consistency. Place icing in piping bag fitted with large round tip and frost cupcakes. Garnish with a raspberry on top.