Yall are loving my baking lately and I hope you like these too! Champagne cupcakes are one of my favourite.
So I made these both with almond flour and coconut flour. I will be honest, I did prefer the almond flour more. The coconut ones turned out to be good but they didn’t really flatten out and the top came out kind of lumpy.
What you’ll need:
With Coconut Flour:
With Almond Flour:
In a bowl, stir together your flour and baking powder. Add in your sour cream, eggs, butter, sugar substitute and champagne.
Use a whisk to mix thoroughly.
Scoop the batter into a lined muffin tin. One tip I will have is too smooth the top of the batter so it rises evenly.
Bake at 350 for about 25 minutes or until it passes the toothpick test.
Take them out of the tin and wait to cool.
To make your icing, combine the butter and sugar substitute in a bowl. Using a stand mixer or hand mixer, blend together. Add in your champagne.
Using a paper bag or tube, pipe your icing onto the cupcake.
DONE! These make roughly 9 cupcakes