1 Cup Sweet Champagne, 1/4 Cup Canola Oil, 2 tbsp. Lemon Juice, 1 tsp. Vanilla Extract, 2 tbsp. Applesauce
Stir with a whisk until you have a batter.
Pour batter evenly into your cupcake liners.
Bake for 15-17 minutes, until golden. Check with a toothpick and bake for an additional few minutes if needed.
Set aside and allow cupcakes to cool.
Frosting
In a large mixing bowl, combine:
2 1/2 Cups Powdered Sugar, 1/4 Cup Vegan Butter, 1/4 Cup Plant-based Shortening, 3 tbsp. Champagne, 1/2 tsp. Vanilla Extract
Whisk or use a hand mixer for approximately 2 minutes, until your desired consistency is reached.
Pipe frosting onto cooled cupcakes.
Decorate with sprinkles!
Gold Sprinkles
Notes & Tips
If you want to take an easier route, grab a box of cupcake mix. Just sub champagne for water and applesauce for egg!Or you can make them from scratch with this recipe (they’re tastier!)