It's here, it's here, it's here!!! In case you don't follow me on social media and you haven't seen all my crazy excited posts, my first ever cookbook Fuss-Free Vegan is finally here! You can now find it on shelves in Barnes & Nobel, Chapters Indigo, online at Amazon, or (hopefully) in a bookstore near you! Can I get a woot woot!? In order to celebrate, I thought what better way than to combine bubbly booze, with sweet cake, topped with a mound of frosting. Yes, I'm talking Vegan Champagne Cupcakes. Ooh la la!
Friends, I just looked at Amazon and there are already four 5 star reviews!! ⭐⭐⭐⭐⭐ I swear I didn't bribe any of my friends with Vegan Champagne Cupcakes, those are legit real reviews, and they are totally glowing reviews at that. I'm SO incredibly flattered for the kind words shared about my book. So if you wrote one of those reviews, I thank you oh-so-much. You totally made my day. (As if I needed any more awesomeness)! So grateful.
Now aren't these just the cutest little cupcakes you ever did see? (For those of you who recognize this champagne, don't worry, I drank this one, and used a more affordable one in the cupcakes)!
Vegan Champagne Cupcakes are the perfect way to celebrate my new book and the rave reviews, but they are also perfect for any special occasion. I'm thinking New Year's Eve, graduation, birthdays, retirement, anything that's worth popping a bottle for. Which if you know me, I'm a fan of celebrating big events such as "it's Tuesday!" or "it's 5 o'clock!" because why wait to celebrate life, you know what I'm saying?
Yesterday, I had, even more, to celebrate (is that even possible) because I spent a good chunk of the day at the CBC radio station in a recording booth getting interviewed from different cities all across Canada. I did 15 interviews in a row!!! A couple of them were live, which was kinda scary, but fun, and the rest I have no idea when they are airing but I will be sure to share links when I get them.
Two of the interviewers actually stayed on the line longer after our session and expressed how they were interested in going vegan and asked me a ton of questions. One guy even said he was going to try going vegan for 30 days!! (I'm going to hold him to that). 😉
See what I mean? There's always something to celebrate always!!
The bubbly Champagne in these cupcakes makes the cake extra light and fluffy and you can definitely taste a hint of that sparkling deliciousness. I also infused some champagne into the frosting. I'm telling you these cupcakes win at life! They are similar to my vanilla cupcakes but kicked up one giant serious notch. So pop that Champagne, and share a glass with your good ol' buddy cake. 🍾
To make Vegan Champagne Cupcakes: In a large bowl, whisk the dry ingredients together.
In a medium bowl, lightly whisk the wet ingredients. The oil won't really combine with the Champagne and that's totally fine. Pour the wet ingredients into the dry and mix until the batter just comes together, don’t over mix.
Evenly divide batter among the liners. Bake 18 - 20 minutes until the tops are slightly golden, and a toothpick inserted into the center of a cupcake comes out clean. Let cool completely before frosting.
The cupcakes will become flat-topped when cooling, and may even have a slight dent in the middle. This is because they are so light and fluffy, don't worry, frosting will make them look perfect!
To make the frosting, mix all of the ingredients with a stand or hand mixer. If needed add another tablespoon of Champagne until desired consistency is reached. Decorate cupcakes however you like then add sparkly sprinkles for some extra pizazz! 🍾
Vegan Champagne Cupcakes
Ingredients
For the dry ingredients:
- 1 ¼ cups all-purpose flour
- ¾ cup white sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
For the wet ingredients:
- 1 cup Champagne or sparkling wine
- ¼ cup light oil (such as canola or vegetable)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
For the frosting:
- 2 ½ cups powdered sugar
- ¼ cup vegan butter
- ¼ cup vegetable shortening
- 2 - 3 tablespoons Champagne or sparkling wine
- ½ teaspoon vanilla extract
- Sprinkles for decoration
Instructions
- Preheat your oven to 350 F (180C). Line a cupcake pan with 12 paper liners, or lightly grease the pan.
- In a large bowl, whisk the dry ingredients together.
- In a medium bowl, lightly whisk the wet ingredients. Pour the wet ingredients into the dry and mix until the batter just comes together, don’t over mix. Evenly divide batter among the liners. Bake 18 - 20 minutes until the tops are slightly golden, and a toothpick inserted into the center of a cupcake comes out clean. Let cool completely before frosting.
- To make the frosting, mix the powdered sugar, vegan butter, vegetable shortening, 2 tablespoons of Champagne, and vanilla extract together with a stand or hand mixer. If needed add another tablespoon of Champagne until desired consistency is reached. Decorate cupcakes however you like then add sparkly sprinkles for some extra pizazz!
Nutrition
Bon appetegan!
Sam.
Becky says
The champagne cupcakes look amazing. Do you think the recipe would work substituting applesauce for the oil ?
Sam Turnbull says
Oil-free baking is really not my thing, but you could try. 🙂
Mardy says
This is my first attempt at baking a vegan dessert and I am so happy to report, this cupcake is FANTASTIC! So easy too! Thanks Sam!
Sam Turnbull says
YAY!!! Thrilled you loved it so much, Mardy 🙂
Cloe says
Hi there,
I cooked these for new year's eve and everyone loved them! So much so I would like to make them again for a girls night but ...
One friend is gluten free, can you recommend an alternative, if so what the ratio would be?
Thanks so much!
Sam Turnbull says
So happy you love them, Cloe! Gluten-free is not my expertise but I have heard from fans that Bob's Red Mill 1 to 1 works quite well with most of my recipes. Hope that helps!
Hilary says
I made these for a work potluck and they were a huge hit. The champagne really does make them wonderfully light. Plus, the frosting is delicious! I kept eating it straight from the bowl. I also love that they are so quick and easy to make.
Sam Turnbull says
Yay! SO happy you loved them so much, Hilary 🙂
Meg says
Hi! Can this recipe be made as a cake as well? Would love to make a champagne layer cake!!
Sam Turnbull says
Absolutely! 1 batch of this would make a 1 layer cake for an 8 inch or 9 inch sized pan. You could double it for a two-layer cake. The bake time would be a little longer, probably around 22 - 28 minutes. Enjoy!
Laura says
Hi Sam,
I would like to make these cupcakes for my birthday!
But I'm not used to baking with recipes with 'cups'. Do you know how many grams a cup is?
Laura
Sam Turnbull says
Hi Laura! Cups are volume measurements, and grams are a weight measurement, so there is no simple conversion. I know a couple of my UK readers have picked up a set of measuring cups and spoons online so that they could easily make any Canadian or US recipe without the need to convert. Hope that helps!
Phil says
Another winner! Made these over the weekend for a friend's 40th birthday and everyone was blown away! I was told I should start a business and sell them haha! Thanks for another killer recipe!
Sam Turnbull says
Haha! That's so awesome!!! Thrilled they were such a hit! 🙂
Deni says
Oh my god. Sam, these cupcakes are awesome! That is the best frosting I've ever had - no exaggeration. Even my mom, who is skeptical of anything vegan, said they're fantastic.
And even though I could probably just live on these and your chili, I'm looking forward to working my way through the cookbook!
Sam Turnbull says
Hahahahaha! Love it so much. Thrilled you loved them so much, Deni! Cupcakes and chili... I mean that sounds like a pretty good life to me. 😉
Thomas says
Congratulations Sam!!
I received your cookbook 3 days ago and it's really amazing! I already have over 10 pages bookmarked! (Oh la la lentil wrap, BBQ cauliflower steaks, choco chip granola bars, dreamy coleslaw, etc) Can't wait to try these 🙂
The photos look fantastic and the recipes look very easy, yet so tasty! You made an incredible job on this book, keep up the great work!
Sam Turnbull says
Thank you so very much, Thomas!! I'm so happy you like it! I bet you will have your own book too one day soon 😉
Shannon @loveatfirstbento says
Oh wow, I just came across your blog today for the first time, but I am so intrigued by what I see! But first I have to congratulate you on the cookbook - what a phenomenal achievement! I'm sure those first few reviews are very well deserved 🙂
I am loving the pictures of these champagne cupcakes (especially that overhead one, it's stunning)! I also really love how you do step-by-step photos, I always find that so helpful. Is the champagne taste really pronounced? Because (and sorry if this sounds silly) I don't drink, and I've never had champagne before to know what it tastes like, heh. Regardless, these cupcakes are so pretty, they deserve to be framed!
Sam Turnbull says
Hi Shannon, welcome!
Thank you so very much!! It feels pretty amazing to have such glowing reviews of my book already 😀
Yes, you can taste the Champagne, it is subtle, but there. If you prefer you could always make my Vanilla Cupcakes so you don't have to worry about any Champagne taste. I hope I continue to see you around my site 🙂
Shannon @loveatfirstbento says
Oh wonderful, thank you for the suggestion! I think you definitely will see me around 🙂
Cecily says
OMG, your book is awesome! Have hardly put it down since it arrived last Friday!
Sam Turnbull says
Oh wow!! I'm so flattered. Thrilled you love it so much, Cecily 🙂
dyanne allegrini says
Congrats on the release of your cookbook!!! I just got notice mine is shipping today.
Sam Turnbull says
Yay!!! Thank you 🙂
Sheila Woodyard says
My partner doesn't eat anything that has alcohol in it, so I am planning on using Martinelli's Sparkling Apple Juice (we get it at our local Costco) or any other sparkling juice instead of the champagne. We use this juice all the time at special occasions and even our alcohol-loving family members enjoy it...the first time they had it they didn't believe it was non-alcoholic till we showed them the bottle!
Congratulations on the release of Fuss-Free Vegan! My copy was waiting for me at my local Chapters when I got home from holidays in BC, and I can't wait to work my way through it!!
Sam Turnbull says
Wonderful! Thank you so much, Sheila! I have been too nervous to walk into a Chapters and see my face looking back at me. hahaha. I will soon tho. I hope you love the book!
Christina says
Congratulations on the cookbook and the excellent reviews! I can see why you're rocking reviews when you put together kick butt recipes like this one!! I've never put champagne in desserts before but I am now!!! The cupcakes look soooo tempting!
Sam Turnbull says
Oh they are dangerous, I have eaten way too many of them. Hahaha. Thank you so much, Christina! I hope you enjoy the book if you get it 🙂
Job says
What do you use for vegetable shortening?
Also, I don't like the taste of alcohol, but these cupcakes looks so good I'd like to try them. Can you taste the alcohol in them? Is there a sparkling wine or champagne you would recommend?
Thanks!
Sam Turnbull says
Vegetable shortening helps hold the structure of the frosting, and it can withstand warmer temperatures without melting.
Yes, you can taste the Champagne, so I would recommend making my vanilla cupcakes instead. Enjoy!
Anna Nella says
Hey Sam,
Many congratulations on your book launch! It must be a whirlwind of craziness right now! Well deserved Hon! Enjoyed one of your interviews on SoundCloud fromLondon. Hoping my book will be arriving this side of the Atlantic very soon....
Well done Sam from all your Vegan Brit Fans
Sam Turnbull says
Thank you so much, Anna! OMG it sure is. I'm bouncing from one interview to the next, it's crazy!!! Thank you so much, Anna. I hope you get your book soon 🙂
Kim Emons says
Hi Sam, my cookbook arrived yesterday and I quickly made a cup of coffee and went through it from cover to cover. It looks fantastic and I'm already to cook my first item from the book. So a HUGE congratulations to you.
I do have a question tho. My spouse who is the vegan in the house, cannot eat nutritional yeast and it shows up in a lot of the recipes. Do you know of any replacement we could use?
Thank you Sam, and again congratulations!
Sam Turnbull says
So thrilled you love the book, Kim! In most recipes nutritional yeast can simply be skipped, you would just need to up the other spices a bit. I would say ground nuts such as almonds or cashews would be great. I've heard brewer's yeast is a good substitute, although slightly more intense so you would want to use less. I've also heard marmite is also good, but will darken the foods and is much more intense in flavour so again, use less, and it will also darken the colour of dishes. Hope that helps!
Linda says
I just got your cookbook yesterday and left a review! I was so excited to flip through it last night. Can't wait to try out the recipes! 🙂
Sam Turnbull says
Thank you so much for leaving a review, Linda! I know that really helps with getting the word out. I hope you love the book so much!!
Mari says
I got the cookbook yesterday and it is beyond gorgeous. The cover is glossy and it’s heavier than most paperback covers are, so it should last a long time. Gorgeous pictures, great recipes and clear directions. I flippped through it several times already, and I can tell this will be one of my favorite cookbooks. It is worth every penny. In the excitement of moving, I had forgotten that I ordered it, so when it came yesterday, I decided it was my housewarming present to me. Thanks for all the work and love you put into the blog, the book and your recipes. I am a grandmother, but when my children were small, we were vegan, and you are helping me to get back there again. Thank you.
Sam Turnbull says
Thank you so much, Mari! Happy housewarming! I'm so thrilled you love the book so much, and my blog of course too 🙂 Happy to help you anytime!
Lesley Wilkinson says
My 3 cookbooks arrived in the mail yesterday Sam. Can't wait to make that cheeseball we enjoyed at your book launch. Caught most of your interview on FreshAir, we could see your smile in your voice. Congrats.
Sam Turnbull says
YAY! Thank you so much, Lesley! OMG that cheeseball is so good, I've made it so many times 🙂 Enjoy!