Paleo Champagne Cupcakes
Toast the good life with these Paleo Cupcakes made with champagne! They're the perfect celebration treat for special occasions, whether you're celebrating New Year's Eve, Mother's Day or bringing them along to birthday parties. Vanilla cake is infused with champagne simple syrup & topped with champagne buttercream, guaranteed to satisfy your sweet tooth!
Equipment
- Cupcake tin & cupcake liners
- Stand Mixer or a hand mixer/whisk
- Piping bags & tips
Ingredients
For the Vanilla Cupcakes
- 1 ¼ cups almond flour
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 3 large eggs room temperature
- ½ cup grass fed butter softened
- ½ cup granulated monkfruit
- 2 teaspoon vanilla extract
- ¼ cup champagne or prosecco
For the Champagne Buttercream Frosting
- 1 cup grass fed butter softened
- 4 cups powdered monkfruit sweetener
- 1 teaspoon vanilla
- 2 tablespoon champagne
For the Champagne Simple Syrup
- 1 cup champagne
- 1 cup monkfruit
Instructions
- Prep. Pre-heat oven to 350F and line cupcake tins with muffin liners.
- Mix the dry ingredients. In a large mixing bowl, sift almond and coconut flours together. Next add baking soda + baking powder and mix to combine.
- Prepare the wet ingredients. In the bowl of a stand mixer, cream together butter, granulated monkfruit, eggs + vanilla.
- Mix the batter. With the mixer on medium low speed, gradually add in the dry ingredients mixing until the batter is smooth. With the mixer still on medium low, add the champagne to the batter + mix just enough to fully incorporate.
- Bake. Spoon mixture into cupcake liners and bake 20-25 minutes or until a toothpick comes out clean.
- Prepare the champagne simple syrup. While the cupcakes are cooling, add champagne and monkfruit sweetener to a saucepan over medium heat, stirring frequently until monkfruit dissolves. Once cupcakes are almost cooled, poke tiny holes in the top using a toothpick or cake tester and carefully spoon champagne simple syrup over top. Allow to finish cooling at room temperature.
- Prepare the champagne buttercream frosting. In the bowl of a stand mixer, combine softened butter, powdered monkfruit, vanilla extract and champagne. Mix on medium until smooth. Once cupcakes are cooled, add vanilla frosting to a piping bag and decorated as desired.
Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!