Low FODMAP serve
Celebrate in style with these heavenly, boozy and sparkly Champagne Cupcakes. Beautifully light, moist and bursting with luscious champagne flavour – they are sure to be the star of any party!
What you'll need
115g butter, melted
½ cup caster sugar
¼ cup coconut oil
¼ cup champagne
1 teaspoon vanilla essence
1 ½ cups Lo-Fo Pantry Plain Flour
3 teaspoon baking powder
For the icing
400g icing sugar
110g butter, softened
1-2 tablespoon champagne
to decorate gold sprinkles
Preheat the oven to 180°C and line a cupcake pan with 8 liners.
In a large bowl, whisk the butter, sugar, egg, oil, champagne and vanilla.
Add the flour, baking powder and salt to the wet mixture and stir to form a batter.
Divide the mixture evenly between the cupcake liners.
Bake for 25 minutes or until golden brown.
To make the icing, beat the icing sugar, butter and champagne until smooth and fluffy.
Once the cupcakes have fully cooled, ice each cupcake and decorate with sprinkles.