Wednesday, December 28, 2016

How to Make Vegan Champagne Cupcakes

Powered by last-minute desperation and the random contents of the original cook's pantry, these cupcakes made their debut on November 16th, 2008 at Cupcake Camp East. They are a treat.

EditIngredients

Servings: approximately 24 cupcakes

  • 3 cups white flour
  • 2 cups sugar (use sucanat if you're concerned about charcoal filtering)
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 3/4 cup canola oil (or similar suitable oil)
  • 1 cup leftover champagne
  • 1 cup water
  • 2 dozen cupcake papers

EditSteps

  1. Preheat the oven to 350ºF/180ºC. Line the cupcake pans with the cupcake papers.
    Make Vegan Champagne Cupcakes Step 1.jpg
  2. Mix the dry ingredients together in a medium bowl.
    Make Vegan Champagne Cupcakes Step 2.jpg
  3. Add the wet ingredients slowly to the dry ingredients as you whisk the mixture to get rid of lumps. If hopelessly runny, add more flour. The batter should be capable of being poured, but not watery.
    Make Vegan Champagne Cupcakes Step 3.jpg
  4. Spoon the batter into the cupcake tins.
    Make Vegan Champagne Cupcakes Step 4.jpg
  5. Bake for 20 minutes. Once slightly golden brown, remove them from the oven.
    Make Vegan Champagne Cupcakes Step 5.jpg
  6. Take the cupcakes out of the pan and arrange them on wire racks to cool.
    Make Vegan Champagne Cupcakes Step 6.jpg
  7. Frost when cool. Serve.
    Make Vegan Champagne Cupcakes Step 7.jpg
  8. Finished.
    Make Vegan Champagne Cupcakes Intro.jpg

EditTips

  • If you're out of cupcake papers, grease and flour the cups in the pan.

EditThings You'll Need

  • Mixing bowl
  • Whisk
  • Spoon
  • Cupcake papers
  • Standard size muffin/cupcake pans (or use silicon cupcake pans)
  • Wire racks

EditRelated wikiHows



from How to of the Day http://ift.tt/1hX48XV

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