Gluten Free Champagne Cupcakes

Gluten Free Champagne Cupcakes

Makes 12 cupcakes

• 1-1/4 cup gluten free flour mix
• 1/4 cup almond flour
• 1/4 teaspoon salt
• 1-1/2 teaspoon gluten-free baking powder
• 1/2 teaspoon xanthan gum
• 1 cup sugar
• 2 large eggs, at room temperature
• 1/2 cup vegetable oil
• 1/2 cup champagne, freshly opened and at room temperature
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract
• 3 drops champagne flavoring (optional)
• 3 drops red food coloring (optional)
• Champagne buttercream frosting (recipe below)

1. Place rack in center of oven and preheat to 350°F.
2. Place cupcake liners in a pan large enough to hold 12 cupcakes.
3. In a medium-sized bowl, stir together gluten free flour mix, almond flour, salt, baking powder and xanthan gum. Mix well.
4. In a large bowl, beat together sugar and eggs with an electric mixer on medium speed. Mix for about one minute.
5. To sugar and egg mixture, use a spoon to gently stir in oil, champagne, milk, vanilla and optional champagne flavoring and red food coloring.
6. Add the dry flour ingredients to the wet ingredients and beat with an electric mixer for one minute at medium speed.
7. Pour batter into cupcake cups, filling each one about 2/3 full.
8. Place pan in oven on center rack. Bake for 20-22 minutes, or until a toothpick comes out clean. Cupcakes should be slightly golden brown on top.
9. Cool on a rack for five minute before removing cupcakes from pan. Allow cupcakes to cool completely on rack before frosting.
10. Pipe on champagne buttercream frosting. Sprinkle with sparkling sugar or tiny silver dragees (edible silver balls made out of candy).

Champagne Buttercream Frosting

Makes about 3 cups of frosting

• 3-1/4 cups powdered sugar
• 1 cup butter, at room temperature
• 1/2 teaspoon vanilla extract
• 5 tablespoons champagne, at room temperature
• 3 drops red food coloring (optional)
• Milk to adjust consistency

1. With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes.
2. Add vanilla, champagne and optional red food coloring, beating on medium for another minute.
3. If you want a thinner frosting, beat in milk one tablespoon at a time until you reach the desired consistency. If you want thicker frosting, mix in more powdered sugar one tablespoon at a time until it’s as thick as you like.