Tuesday, February 9, 2010

Pink Champagne Cupcakes

Just in time for this week's romantic holiday, we found this yummy recipe in VegNews!  Gluten-Free and Vegan, whip up a batch for your loved one! 

Click to see recipe:
Pink Champagne Cupcakes
Cupcake Ingredients:
1 3/4 cups gluten-free flour
3/4 cup unbleached cane sugar
2 tablespoons tapioca flour
1 teaspon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon salt
1 cup whole strawberries
3/4 cup Pink Champagne (or sparkling wine?)
1/4 cup safflower oil
2 teaspoons vanilla
1 teaspoon red wine vinegar
2 tablespoons beet powder

Directions for cupcakes:
1.  Preheat oven to 350 degrees.  Line a 12-cupcake tin with paper liners or lightly grease tin as desired.  Into a large bowl, sift together flour, sugar, tapioca flour, baking powder, baking soda, xanthan gum and salt.  Set aside. 
2.  In a food processor, mix strawberries for 1 minute or until a smooth puree is formed.  Reserve 1 1/2 tablespoons for the buttercream, and transfer reamining puree to a medium bowl.  Add Champage, oil, vanilla, vinegar, and food coloring, and whisk to combine.  Add wet ingredients to dry ingredients and mix well. 
3.  Using a 1/4 cup measuring cup or ice cream scoop, portion batter into prepared cupcake tin.  Bake for 20-22 minutes or until an inserted toothpick comes out clean.  Let cupcakes to cool in tin for 5 minutes, and then transfer to a wire rack to cool completely. 
4.  Frost cupcakes with buttercream frosting below.  Top cupcakes with colored sprinkles or sugar.

Champagne Buttercream Frosting
1/2 cup non-hydrogenated margarine
1 1/2 tablespoons strawberry puree
3/4 teaspoon vanilla
3 1/2 cups powdered sugar
3 tablespoons Champagne
In a large bowl, using an electric mixer, beat together magarine, strawberry puree, and vanilla for 1 minute.  Add powdered sugar and Champagne and beat for 2-3 minutes or until very light and fluffy.

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