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Champagne Cupcakes

on May 12, 2013

May 12th, 2013 004

We’re celebrating all the beautiful mamas out there today….

Here’s a  special little gluten-free and vegan treat we shared with a wonderful group of women.


What you’ll need…

  • 3c of all purpose GF flour (we use Bob’s Redmill)
  • 1c of coconut sugar (lower glycemic index)
  • 1tsp of baking soda
  • 2tsp of baking powder
  • 1tsp of sea salt
  • 3tbsp of apple cider vinegar
  • 1/2c of grapeseed oil
  • 1c of champagne, or something similar
  • 3/4c of water

Mix all of the above ingredients together.

Pour one tablespoon of batter into mini cupcake cups and bake for approximately ten minutes in a moderate (350 degree) oven.

This recipe made 72 mini cupcakes!

Cool completely before icing.

For our vegan icing…

  • 2tbsp of earth balance
  • 2c of organic icing sugar
  • 2tbsp of ‘So Delicious’ coconut milk
  • a drizzle of vanilla bean paste

With a mixer (or your kitchenaid), cream the earth balance and slowly add in your icing sugar … the milk is used mostly to thin it out so adjust as needed … it’s always an easy fix!  If it’s too runny, add in more icing sugar – if it’s too thick, add a bit more coconut milk!



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