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    Home » Recipes » Holiday Sweets

    October 18, 2017 62 Comments

    Vegan Champagne Cupcakes

    4.1K shares
    Jump to Recipe

    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!

    Vegan Champagne Cupcakes are easy to make but so elegant. Perfect for any celebration such as New Year's Eve or birthdays! Light, fluffy, and sweet with a hint of champagne flavour. Pop that champagne! Dairy free, egg free. #itdoesnttastelikechicken

    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.

    Celebrate the release of cookbook Fuss-Free Vegan with Vegan Champagne Cupcakes! Easy to make but so elegant. Perfect for any celebration such as New Year's Eve or birthdays! Light, fluffy, and sweet with a hint of champagne flavour. Pop that champagne! Dairy free, egg free. #itdoesnttastelikechicken

    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 easy to make but so elegant. Perfect for any celebration such as New Year's Eve or birthdays! Light, fluffy, and sweet with a hint of champagne flavour. Pop that champagne! Dairy free, egg free. #itdoesnttastelikechicken

    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?

    Sam Turnbull on CBC radio celebrating the launch of her cookbook Fuss-Free Vegan! #itdoesnttastelikechicken

    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). 😉

    Vegan Champagne Cupcakes are easy to make but so elegant. Perfect for any celebration such as New Year's Eve or birthdays! Light, fluffy, and sweet with a hint of champagne flavour. Pop that champagne! Dairy free, egg free. #itdoesnttastelikechicken

    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. 🍾

    Vegan Champagne Cupcakes are easy to make but so elegant. Perfect for any celebration such as New Year's Eve or birthdays! Light, fluffy, and sweet with a hint of champagne flavour. Pop that champagne! Dairy free, egg free. #itdoesnttastelikechicken

    To make Vegan Champagne Cupcakes: In a large bowl, whisk the dry ingredients together.

    Vegan Champagne Cupcakes are easy to make but so elegant. Perfect for any celebration such as New Year's Eve or birthdays! Light, fluffy, and sweet with a hint of champagne flavour. Pop that champagne! Dairy free, egg free. #itdoesnttastelikechicken

    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.

    Vegan Champagne Cupcakes are easy to make but so elegant. Perfect for any celebration such as New Year's Eve or birthdays! Light, fluffy, and sweet with a hint of champagne flavour. Pop that champagne! Dairy free, egg free. #itdoesnttastelikechicken

    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.

    Vegan Champagne Cupcakes are easy to make but so elegant. Perfect for any celebration such as New Year's Eve or birthdays! Light, fluffy, and sweet with a hint of champagne flavour. Pop that champagne! Dairy free, egg free. #itdoesnttastelikechicken

    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!

    Vegan Champagne Cupcakes are easy to make but so elegant. Perfect for any celebration such as New Year's Eve or birthdays! Light, fluffy, and sweet with a hint of champagne flavour. Pop that champagne! Dairy free, egg free. #itdoesnttastelikechicken

    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 are easy to make but so elegant. Perfect for any celebration such as New Year's Eve or birthdays! Light, fluffy, and sweet with a hint of champagne flavour. Pop that champagne! Dairy free, egg free. #itdoesnttastelikechicken

    Print Recipe
    5 from 23 votes

    Vegan Champagne Cupcakes

    Vegan Champagne Cupcakes are easy to make but so elegant. Perfect for any celebration such as New Year's Eve or birthdays! Light, fluffy, and sweet with a hint of champagne flavour. Pop that champagne!
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course : Dessert
    Cuisine : AmericanCanadianFrench
    Servings: 12 cupcakes
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    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
    US Customary - Metric
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    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

    Calories: 316kcal | Carbohydrates: 49g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Sodium: 221mg | Potassium: 31mg | Sugar: 38g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.7mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon appetegan!

    Sam.


    « Fuss-Free Vegan Book Launch!
    Creamy Vegan Coconut Mushroom Pizza »

    Reader Interactions

    Comments

    1. Becky says

      December 27, 2019 at 10:19 pm

      The champagne cupcakes look amazing. Do you think the recipe would work substituting applesauce for the oil ?

      Reply
      • Sam Turnbull says

        December 31, 2019 at 12:09 pm

        Oil-free baking is really not my thing, but you could try. 🙂

        Reply
    2. Mardy says

      April 28, 2019 at 7:35 pm

      5 stars
      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!

      Reply
      • Sam Turnbull says

        May 01, 2019 at 3:38 pm

        YAY!!! Thrilled you loved it so much, Mardy 🙂

        Reply
    3. Cloe says

      March 20, 2019 at 5:44 pm

      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!

      Reply
      • Sam Turnbull says

        March 22, 2019 at 5:56 pm

        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!

        Reply
    4. Hilary says

      January 27, 2019 at 12:05 pm

      5 stars
      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.

      Reply
      • Sam Turnbull says

        January 28, 2019 at 10:56 am

        Yay! SO happy you loved them so much, Hilary 🙂

        Reply
    5. Meg says

      December 30, 2018 at 2:00 pm

      Hi! Can this recipe be made as a cake as well? Would love to make a champagne layer cake!!

      Reply
      • Sam Turnbull says

        January 03, 2019 at 10:50 am

        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!

        Reply
    6. Laura says

      October 07, 2018 at 3:48 pm

      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

      Reply
      • Sam Turnbull says

        October 09, 2018 at 8:04 am

        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!

        Reply
    7. Phil says

      August 20, 2018 at 10:40 am

      5 stars
      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!

      Reply
      • Sam Turnbull says

        August 22, 2018 at 9:03 am

        Haha! That's so awesome!!! Thrilled they were such a hit! 🙂

        Reply
    8. Deni says

      October 27, 2017 at 9:14 am

      5 stars
      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!

      Reply
      • Sam Turnbull says

        October 27, 2017 at 9:24 am

        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. 😉

        Reply
    9. Thomas says

      October 24, 2017 at 10:37 am

      5 stars
      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!

      Reply
      • Sam Turnbull says

        October 25, 2017 at 1:05 pm

        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 😉

        Reply
    10. Shannon @loveatfirstbento says

      October 23, 2017 at 7:23 pm

      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!

      Reply
      • Sam Turnbull says

        October 24, 2017 at 10:14 am

        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 🙂

        Reply
        • Shannon @loveatfirstbento says

          October 24, 2017 at 10:18 am

          Oh wonderful, thank you for the suggestion! I think you definitely will see me around 🙂

    11. Cecily says

      October 22, 2017 at 8:42 pm

      5 stars
      OMG, your book is awesome! Have hardly put it down since it arrived last Friday!

      Reply
      • Sam Turnbull says

        October 24, 2017 at 10:06 am

        Oh wow!! I'm so flattered. Thrilled you love it so much, Cecily 🙂

        Reply
    12. dyanne allegrini says

      October 19, 2017 at 2:59 pm

      Congrats on the release of your cookbook!!! I just got notice mine is shipping today.

      Reply
      • Sam Turnbull says

        October 20, 2017 at 5:20 pm

        Yay!!! Thank you 🙂

        Reply
    13. Sheila Woodyard says

      October 18, 2017 at 10:19 pm

      5 stars
      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!!

      Reply
      • Sam Turnbull says

        October 19, 2017 at 9:39 am

        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!

        Reply
    14. Christina says

      October 18, 2017 at 5:41 pm

      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!

      Reply
      • Sam Turnbull says

        October 19, 2017 at 9:37 am

        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 🙂

        Reply
    15. Job says

      October 18, 2017 at 4:20 pm

      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!

      Reply
      • Sam Turnbull says

        October 19, 2017 at 9:36 am

        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!

        Reply
    16. Anna Nella says

      October 18, 2017 at 12:22 pm

      5 stars
      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

      Reply
      • Sam Turnbull says

        October 19, 2017 at 9:32 am

        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 🙂

        Reply
    17. Kim Emons says

      October 18, 2017 at 12:05 pm

      5 stars
      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!

      Reply
      • Sam Turnbull says

        October 19, 2017 at 9:31 am

        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!

        Reply
    18. Linda says

      October 18, 2017 at 11:39 am

      5 stars
      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! 🙂

      Reply
      • Sam Turnbull says

        October 19, 2017 at 9:27 am

        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!!

        Reply
    19. Mari says

      October 18, 2017 at 11:24 am

      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.

      Reply
      • Sam Turnbull says

        October 19, 2017 at 9:26 am

        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!

        Reply
    20. Lesley Wilkinson says

      October 18, 2017 at 11:19 am

      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.

      Reply
      • Sam Turnbull says

        October 19, 2017 at 9:24 am

        YAY! Thank you so much, Lesley! OMG that cheeseball is so good, I've made it so many times 🙂 Enjoy!

        Reply
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