Strawberry Prosecco Cupcakes

CHELSEA PEACHTREE

INGREDIENTS

WHAT YOU'LL NEED:

– Gluten Free Flour – Sugar – Baking Soda – Brown Sugar – Salt – Cornstarch – Plant-based Milk – Vanilla Extract – Prosecco – Vegan Butter – Lemon Juice – Fresh Strawberries

Instructions

Combine lemon juice and plant-based milk & let sit for 10 minutes to make vegan buttermilk.

Instructions

Beat together the vegan butter and sugars. Add in vanilla, vegan buttermilk and prosecco. Beat until coombined.

Instructions

Combine the flour, baking soda, salt, and cornstarch.  Add to wet ingredients and beat mix until just combined.

Instructions

Fold strawberries into the batter then divide across a lined cupcake tin. Bake for 25-30 minutes at 350 degrees F. Make the frosting while they bake.

Instructions

Allow the cupcakes to cool for 15 minutes then top with the prosecco buttercream frosting and fresh strawberries.

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