Crave. Indulge. Regret. Repeat.
I’m able to feel a little less regret knowing my desserts don’t contain eggs and dairy, and I feel no regret when they’re gluten free. Still, cupcakes should not be consumed every day EVEN THOUGH I would happily eat these for breakfast, lunch, and dinner for the rest of my (very obese) life.
Strawberry Champagne Cupcakes
makes 18 cupcakes
1 cup of champagne (cheap champagne is totally fine here)
2 cups of flour
2 tablespoons of cornstarch
3/4 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of canola oil
3/4 cup of unrefined sugar
2 1/4 teaspoons of vanilla extract
8 medium sized strawberries, rinsed and hulled
1 cup of vegetable shortening
1 cup of Earth Balance
8 cups of powdered sugar
1 teaspoon of vanilla extract
1/2 cup of champagne
Preheat oven to 350 degrees f while prepping your cupcake liners. Mix flour, cornstarch, baking powder, baking soda, and salt. In another bowl, beat oil and sugar together until frothy. Add the vanilla extract and champagne. Blend the wet mixture with the strawberries and add it to the dry ingredients. Mix well. Fill the cupcake liners 3/4 full. Bake for 25 minutes or until a toothpick comes out clean.
Beat the shortening and earth balance together. Add in the powdered sugar 1 cup at a time. Add in the vanilla. The frosting should be stiff, so slowly pour the champagne in and be aware that it might become too runny. Refrigerate until use.
Helpful hint: Do not take these to your coworkers or drive after eating these. If you’re a lightweight these might get you drunk.