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sweets

Pink Champagne Cupcakes & Velvety Vanilla Buttercream

4/29/2021

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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! 
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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 
​

​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. 
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Nosh & Nurture was born of this journey I am on to better the health of myself, my family and those around me.  What started as a simple compilation of recipes has grown to a all-around lifestyle journal with ways to incorporate organic products into your home, pantry and beauty cabinet.  I also include stories on pregnancy, new motherhood, travel, Proverbs 31 marriage, and spiritual health, as I am a Christian who couldn't do any of this without my Lord & Savior Jesus Christ. For more of my story you can click here. 

All recipes are gluten-free and dairy-free with a lot of soy-free, grain-free, sugar-free options. 

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