Pink Champagne Cupcakes & Velvety Vanilla Buttercream

gluten free - dairy free - soy free - nut free - kid friendly

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For Lexi's sweet little 1/2 birthday celebration we made pink champagne cupcakes with velvety vanilla buttercream frosting and pink molded chocolate hearts fit for a princess.

​Gluten, dairy and soy free, they are moist, delicious and perfect for any girly party.

The recipe can be found below. Enjoy! 

Pink Champagne Cupcakes & Velvety Vanilla Buttercream Frosting 

INGREDIENTS

For the cake

• 2 C. Gluten-Free Cake Flour (I used Pamela's)
• 1 tsp. Baking Soda
• 1 tsp. Cream of Tartar
• 3/4 tsp. sea salt
• 1 1/2 C. organic cane sugar
• 3/4 vegan butter 
• 3 large egg whites
• 1 large egg
• 2 tsp vanilla extract
• 1 C. pink champagne (or you can opt for stevia ginger ale)  
• 2 TBSP. sour cream
• 2-3 drops natural, dye-free food coloring

For the frosting

• 16 oz. dairy-free cream cheese
• 1 C. vegan butter
• 32 oz. powdered sugar
• 1 tsp. vanilla extract 

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​DIRECTIONS


Prepare the cupcakes

• Preheat your oven to 350 degrees. Line cupcake pan with parchment liners or spray with avocado or coconut oil spray. 
• In a large bowl, whisk together cake flour, baking soda, cream of tartar and sea salt. 
• In a medium bowl beat the sugar and butter together until fluffy. 
• Add the egg whites, beat to combine.
• Add the egg and vanilla. Beat once more. 
• Add the wet mixture into the large bowl with the flour. 
• Add your champagne, sour cream and coloring. Mix. 
• Fill cupcake cups 2/3 full and bake for 20-22 minutes untila toothpick comes out clean.
• Allow to fully cool before frosting.  

Prepare the frosting 

• In a large bowl, use an electric mixer to combine the cream cheese and butter. Beat until light and fluffy. 
• Slowly add sugar to the mixture until light and creamy.
• Add vanilla and mix once more. 
• Transfer to a piping back and pipe onto cooled cupcakes. 
• Top with chocolate molds, sprinkles, edible glitter or cupcake toppers.