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Vegan Pink Champagne Cupcakes

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These boozy delights will hit the spot if you want a little something decadent and fancy.  The cupcakes are pink champagne flavored with strawberry buttercream frosting topped with a chocolate covered strawberry on top.

They take a bit of time to bake and decorate, but they are so good!
 
 
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Step 1: Bake Your Cupcakes

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Pink Mambo Monsters (I swear this name will make sense in a few paragraphs)

3/4 cup plus two tablespoons (or just under a cup) pink champagne
1/8 cup soymilk
1 teaspoon apple cider vinegar
1 1/4 cups flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup canola oil
3/4 cup sugar
2 teaspoons strawberry extract

Combine all ingredients and mix well. The batter will get slightly frothy at first due to the carbonation in the champagne.

Pour into greased or lined muffin pans and bake at 350 degrees for 12 minutes (give or take). Remove and let cool. The cupcakes will be very very fluffy.

A Word of Caution: These cupcakes were extremely boozy when I made them. If you want to cut down on the champagne, try 1/2 cup champagne and 1/2 cup soymilk.

After you bake them, you may notice a slightly green tint. I’ll be honest, I don’t have the slightest idea why this happens. I have a theory about the baking soda and alcohol combining to form a weird chemical reaction, but maybe not. It’s a mystery I guess. (see… you get why they are Pink Mambo Monsters now right? Pink Mambo because of the champagne, and Monster because they are now green tinted).

Step 2: Prep Your Strawberries

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While your muffins are in the oven, cut six small strawberries in half. Make the chocolate ganache recipe below:

Chocolate Ganache

1 cup vegan chocolate chips
1/4 cup soymilk
splash of maple syrup

Place all three ingredients in a microwave bowl and nuke it for about 30 seconds then stir. Heat in additional 10 second increments, while stirring in between, until melted.

Dip each strawberry half in the ganache then set on wax paper to harden.  
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