2tablespoonschampagne(you may need more, or use water)
Instructions
Preheat the oven to 350º F. Line a mini cupcake tin with little paper cupcake liners.
In a large bowl, add the dry ingredients and whisk to blend.
In a small bowl, add wet ingredients and whisk to blend.
Pour the wet ingredients into the dry and mix gently. (You want to mix until the batter is just mixed.)
Use a small cookie scoop to drop batter into each muffin paper.
Bake for 20 minutes until done.
Remove from the oven and move muffins to a cooling rack to cool completely.
Mix up frosting and top cupcakes.
Notes
I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
If your gluten free flour blend doesn't contain Xanthan Gum, please add 1 teaspoon.
To make this recipe dairy-free, substitute the butter for vegan butter and use a dairy-free yogurt.
One nice thing about making these champagne cupcakes is that you can use any cheap champagne. There is no need for fancy champagne unless you have some extra champagne leftover!
You definitely can make this champagne cupcake recipe with no alcohol or use sparkling apple cider.
To test for doneness, insert a toothpick into the center of the cupcake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcakes need to bake longer.
These cupcakes will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.