Vegan Pink Champagne Cupcake Recipe
Baking is beautiful when it celebrates an occasion, and our vegan champagne cupcakes recipe can certainly do that!
There is pink champagne in the cupcakes, buttercream icing, and you’ll even have some leftovers to toast with. These vegan cupcakes are perfect for a hen do or a special birthday.
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Oftentimes, cupcakes can be a little bit too sweet for some. But this vegan cupcake recipe makes celebration cupcakes with a sophisticated flavour that’s not too sweet, In fact, they taste just delicious with a glass of pink champagne!
Our vegan champagne cupcakes recipes use freeze-dried strawberry pieces that pack the cupcake with strawberry flavour.
The creamy icing is flavoured with strawberry jam and more freeze-dried strawberries for a delightful strawberry topping.
These exquisite vegan cupcakes are perfect for a hen do, and can even become part of the decorations.
Total Time: 45 minutes
Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 12
Rating:
Total Time: 45 minutes
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- For the cupcakes:
- 7.5 7.5 ml soya milk
- 0.083333333333333 0.083333333333333 tsp cider vinegar
- 2.0833333333333 2.0833333333333 grams caster sugar
- 4.1666666666667 4.1666666666667 ml rapeseed oil
- 0.041666666666667 0.041666666666667 tsp vanilla extract
- 7.5 7.5 ml vegan sparkling rosé wine
- 10.416666666667 10.416666666667 grams plain flour
- 0.041666666666667 0.041666666666667 tsp bicarbonate of soda
- 0.041666666666667 0.041666666666667 tsp baking powder
- 0.041666666666667 0.041666666666667 tsp salt
- 0.083333333333333 0.083333333333333 Tbsp freeze-dried strawberry pieces
- For the topping:
- 4.1666666666667 4.1666666666667 grams vegan margarine
- 4.1666666666667 4.1666666666667 grams white vegetable shortening
- 54.166666666667 54.166666666667 grams icing sugar
- 4.1666666666667 4.1666666666667 ml vegan sparkling rosé wine
- 0.083333333333333 0.083333333333333 tbsp strawberry jam
- freeze-dried strawberry pieces, to decorate
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4. Line a 12-hole cupcake tin with paper cases.
- Put the soya milk into a measuring jug, stir in the vinegar and set aside for a few minutes to curdle.
- Put the sugar, oil and vanilla into a large mixing bowl and beat together. Pour in the milk and vinegar and the wine and mix thoroughly. Add the flour, bicarbonate of soda, baking powder and salt and mix thoroughly. Finally, fold in the strawberry pieces.
- Divide the mixture evenly between the paper cases. Bake in the preheated oven for 18–20 minutes, or until springy to the touch and golden. Transfer to a wire rack to cool completely.
- To make the topping, beat the margarine, vegetable shortening and 500 g/1 lb 2 oz of the icing sugar together. Add the wine and jam. Mix well and beat in sufficient amounts of additional icing sugar to reach a pipeable consistency. Pipe generous swirls of icing onto the cakes and decorate with a scattering of freeze-dried strawberry pieces.
Celebrating a special occasion and looking for some spectacular vegan cupcakes to wow your guests with?
Here are 21 of our all-time favourite vegan cupcake recipes!
