Vegan Champagne Cupcakes

Champagne Cupcakes

Course Dessert
Cuisine American
Keyword champagne, cupcakes, dessert, vegan

Ingredients

WET

  • 1 cup unsweetened almond milk
  • 1 tbsp apple cider vinegar
  • 1 tbsp vanilla extract
  • 1/2 cup coconut oil

DRY

  • 1 + 3/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Topping

  • simple mills vanilla frosting or whatever frosting you like!
  • champagne colored sprinkles

Instructions

  1. Preheat oven 350F and line pan with cupcake liners

  2. Mix wet and dry ingredients separately then bring together until full incorporated – I used a whisk

  3. Scoop batter into pockets about 3/4 the way full. Bake for 19-20 minutes.

  4. Remove and let cool completely before topping with frosting and sprinkles!