New Year's Eve Champagne Cupcakes

PREP 20 mins
COOK 25 mins
TOTAL 45 mins
Yields 10-11 cupcakes

INGREDIENTS :

    For the cupcakes

    • 2 cups almond flour
    • 1/2 cup maple sugar (or coconut sugar - maple sugar just makes the color lighter)
    • 1/4 cup coconut flour
    • 1/4 cup tapioca flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • pinch of salt
    • 2 eggs, at room temperature
    • 1/4 cup ghee
    • 1/3 cup champagne
    • 1 teaspoon vanilla extract

    For the frosting

    • 1 cup (2 sticks) unsalted butter, softened
    • 1 teaspoon vanilla extract
    • 3 tablespoons champagne
    • 1 cup organic powdered sugar, divided

    For the garnish (these are totally optional - I couldn't help myself)

    DIRECTIONS :

      For the cupcakes

      1. Preheat the oven to 350°F. Line a silicone muffin pan with 10-11 paper liners.
      2. In a large bowl, mix together the flours, maple sugar, baking soda and powder, and salt.
      3. In a medium bowl, whisk together the eggs, ghee, champagne and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Batter should be slightly thick.
      4. Use an ice cream scoop to scoop the batter into 10 or 11 lined muffin cups. Bake for 25 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Place cupcakes on a cooling rack to cool completely before frosting.

      For the frosting

      1. Place the softened butter in a stand mixer fitted with the flat beater attachment. Whip on high speed until fluffy, scraping down the sides every minute or so, about 5 to 7 minutes—the longer, the better.
      2. Add the vanilla extract and champagne and beat for another 2 to 3 minutes, until fully combined.
      3. Turn the mixer off, add 2 tablespoons of the powdered sugar, and then turn on the mixer and process to combine. Repeat until all the powdered sugar has been added and the frosting is thoroughly whipped. Set aside.

      For make the cupcakes

      1. Place your favorite frosting tip in a bag and add the frosting. Frost each cupcake then top with edible sprinkles on top!

      by

      INGREDIENTS :

        For the cupcakes

        • 2 cups almond flour
        • 1/2 cup maple sugar (or coconut sugar - maple sugar just makes the color lighter)
        • 1/4 cup coconut flour
        • 1/4 cup tapioca flour
        • 1/2 teaspoon baking soda
        • 1/2 teaspoon baking powder
        • pinch of salt
        • 2 eggs, at room temperature
        • 1/4 cup ghee
        • 1/3 cup champagne
        • 1 teaspoon vanilla extract

        For the frosting

        • 1 cup (2 sticks) unsalted butter, softened
        • 1 teaspoon vanilla extract
        • 3 tablespoons champagne
        • 1 cup organic powdered sugar, divided

        For the garnish (these are totally optional - I couldn't help myself)

        DIRECTIONS :

          For the cupcakes

          1. Preheat the oven to 350°F. Line a silicone muffin pan with 10-11 paper liners.
          2. In a large bowl, mix together the flours, maple sugar, baking soda and powder, and salt.
          3. In a medium bowl, whisk together the eggs, ghee, champagne and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Batter should be slightly thick.
          4. Use an ice cream scoop to scoop the batter into 10 or 11 lined muffin cups. Bake for 25 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Place cupcakes on a cooling rack to cool completely before frosting.

          For the frosting

          1. Place the softened butter in a stand mixer fitted with the flat beater attachment. Whip on high speed until fluffy, scraping down the sides every minute or so, about 5 to 7 minutes—the longer, the better.
          2. Add the vanilla extract and champagne and beat for another 2 to 3 minutes, until fully combined.
          3. Turn the mixer off, add 2 tablespoons of the powdered sugar, and then turn on the mixer and process to combine. Repeat until all the powdered sugar has been added and the frosting is thoroughly whipped. Set aside.

          For make the cupcakes

          1. Place your favorite frosting tip in a bag and add the frosting. Frost each cupcake then top with edible sprinkles on top!

          by

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