Pop the bubbly, pour some in a glass and the rest in these fun delicious gluten free and vegan Prosecco Cupcakes. A great treat for celebrations, or when you’re looking for that simple and classy dessert, these cupcakes are great for everyone on your guest list.
I love a good glass of bubbly, but one of the problems I have when I open a bottle of Prosecco is that if you don’t drink it out one time it gets flat and looses its flavour. There’s nothing good about a flat glass of Prosecco.
So the question was, what could I create using Prosecco and it hit me. Cupcakes!! You’ve heard of Champagne cupcakes and with Prosecco being so similar to Champagne it seemed like the perfect fit.
Gluten Free & Vegan Prosecco Cupcakes for the win!
It also seemed like a great recipe to make with valentine’s day just around the corner. And to make it just a little more V-Day festive, we added some heart sprinkles, so when they are cut they have have these beautiful pink and red specks throughout. A beautiful contrast with the lightness of the sponge cake.
The great thing about these cupcakes as well are that they can be made for any occasion, not only valentines’s day. Simply change the color sprinkles or leave them out and you’ve got a beautifully delicate cupcake with a unique flavour.
Baking with Prosecco
When baking with alcohol, once the cakes hit the oven the alcohol is evaporated leaving only the flavor behind. However, if you would like to omit the alcohol completely, you can substitute the Prosecco for ginger ale or white sparkling grape juice.
My only drawback with this change is the increased sweetness level of the cake. Prosecco tends to be on the drier side, which gives these cupcakes a nice balanced sweetness level.
Frosting and Decoration
These cupcakes are topped with a Vegan Prosecco Frosting to complement the cupcakes. But a plain buttercream can work as well, simply leave out the Prosecco in frosting and add dairy free milk instead.
- 1 cup Proseco or 1/2 cup prosecco & 1/2 cup dairy free milk
- 1 1/2 cup GF 1:1 Baking Blend
- 3/4 cup granulated sugar
- 1/3 cup coconut oil
- 1 tsp vanilla
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1 tsp apple cider vinegar
- 1/2 tsp guar gum or xanthan gum (omit if blend already has in it)
- 1/4 tsp salt
- 1/4 cup vegan butter spread
- 1/4 cup shortening
- 2-2/5 cups powdered sugar
- 1/2 tsp vanilla
- 2-3 tablespoons prosecco or dairy free milk
- Preheat oven to 350° F and line a standard muffin tin with 12 paper liners.
- In a large bowl add milk and apple cider, set aside for a few minutes.
- While milk and vinegar is sitting, measure out gluten free flour, salt, baking powder, baking soda, salt and xanthan gum, unless blend already has in it. Add to a bowl and whisk to combine well.
- To the milk mixture add oil, prosecco, sugar and vanilla, whisk until frothy.
- Sift dry ingredients, over wet, and using a whisk blend until well incorporated and there are no lumps, trying not to over mix the batter. (batter may be a bit on the thinner side)
- If adding sprinkles, add to the batter now, and fold or stir them in gently.
- Using a spoon or measuring cup, add batter to the prepared tin, filling them no more than 3/4 way.
- Bake in the center of the oven for 20-24 minutes, or until a toothpick inserted into the center comes out clean and the edges are slightly golden.
- Remove from pan gently and let cool completely on a cooling rack.
- While cupcakes are cooling prepare frosting. In a mixing bowl using a hand or stand mixer, cream together dairy free butter with powdered sugar.
- When it starts to come together, add vanilla and 2 tablespoons of prosecco or 3 tablespoons depending on your desired consistency.
- When cupcakes are cool, frost using a star tip or simply spreading the frosting using an offset spatula.
- Decorate with additional sprinkles and serve.
These cupcakes tend to be flat at the top when finished baking, sometimes even with a little dip in the center. This is normal and any imperfections can be covered with the magic of frosting!