Gluten-Free Champagne Cupcakes With White Chocolate Buttercream
Celebrate the New Year with these gluten-free champagne cupcakes. White cupcakes infused with champagne, topped with a luscious white chocolate buttercream frosting. An elegant but simple dessert perfect for birthdays, celebrations and weddings.
2cups*gluten-free all-purpose flour(I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.)
1/2teaspoon xanthan gum (Leave out if your flour already contains it.)
1teaspoongluten-free baking powder
1/2 teaspoon salt
3/4cupbutter, room temperature
1teaspoonpure vanilla extract(I like Watkins clear vanilla extract for white cupcakes)
1/8teaspoongluten-free almond extract
1cupchampagne, not sparkling wine, or ginger ale for a non-alcoholic version
1cupbutter, room temperature (two sticks of butter)
1cupgluten-free white chocolate chips, melted
1teaspoonpure vanilla extract(I like Watkins clear vanilla extract for white cake)
1/4cupheavy whipping cream
Preheat oven to 350 degrees and prepare a cupcake pan with liners.
In a larger bowl cream butter and sugar together until fluffy.
Add egg whites, gluten-free almond and pure vanilla extract and mix until fully combined.
Add the sour cream to the batter and mix until fully combined.
Add the champagne to the butter mixture and mix until fully combined.
In a medium-sized bowl combine gluten-free flour, baking soda, gluten-free baking powder, xanthan gum (leave out if your flour already has it) and stir tother to combine ingredients.
Pour the gluten-free flour mixture into the wet mixture and mix until fully combined.
Scoop batter into a lined muffin pan. I like my cupcakes to be big so I fill the liners almost to the top. If you want a smaller cupcake, fill the liners only halfway. (I like to use an ice cream scoop.)
Bake for 18-20 minutes.
Allow cupcakes to cool fully before frosting.
Melt the white chocolate chips in the microwave. Microwave on high for 30 seconds and stir, if not fully melted microwave for another 30 seconds. It will continue to melt as you stir. Continue to stir until fully melted. Allow the chocolate to cool a little.
In a large bowl cream the butter.
Stir the cooled white chocolate so that it is smooth and add it to the butter and mix until fully combined.
Add the pure vanilla extract and salt to the butter mixture and mix until fully combined.
Add the powdered sugar and mix until smooth.
Add the heavy whipping cream and a mix until fluffy.
If you want a firm frosting, refrigerate the frosting for a few minutes before either piping or spreading on top of the cupcakes.
Cupcakes can be stored in an air-tight container, but keep the frosting refrigerated and frost cupcakes when ready to serve.
*Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose."Mama says, "Check all of your labels!"Recipe inspired by Champagne Cupcakes from Life, Love and Sugar.