Finding the perfect dessert for special celebrations can feel like a real challenge, especially when you’re trying to accommodate different dietary preferences. Between keeping things festive and making sure everyone at the party can enjoy a treat, it’s easy to get stuck trying to balance it all.
That’s where these vegan pink champagne cupcakes come in: they’re fun and fancy enough for any celebration, completely dairy-free, and just as tasty as their traditional counterparts. Plus, they’re surprisingly simple to make, which means less stress and more time to enjoy the party.
Why You’ll Love These Pink Champagne Cupcakes
- Vegan-friendly indulgence – These cupcakes prove that plant-based treats can be just as fancy and delicious as traditional ones, perfect for anyone following a vegan lifestyle or with dairy restrictions.
- Quick preparation – With a total time of under an hour, you can whip these up for last-minute celebrations or whenever a cupcake craving strikes.
- Perfect for special occasions – The combination of sparkling rosé and strawberries makes these cupcakes ideal for bridal showers, Valentine’s Day, or any celebration that calls for something pink and pretty.
- Simple ingredients – Most ingredients are pantry staples in a vegan kitchen, with just a few special items like sparkling rosé and freeze-dried strawberries to pick up.
What Kind of Vegan Sparkling Rosé Should I Use?
When it comes to choosing a sparkling rosé for these cupcakes, you’ll want to make sure it’s specifically labeled as vegan since some wines use animal products in their filtering process. A dry or semi-dry rosé works better than sweet varieties, as the recipe already has plenty of sweetness from other ingredients. Most major wine shops now carry vegan-friendly sparkling rosés, and you don’t need to spend a lot – save the expensive stuff for drinking! Just make sure to open the bottle right before using it in the recipe to keep those bubbles fresh and active.
Options for Substitutions
Need to make some swaps? Here are some helpful substitutions for these cute pink cupcakes:
- Soy milk: Any plant-based milk works here – try almond, oat, or coconut milk. Just avoid rice milk as it’s too thin.
- Apple cider vinegar: White vinegar or lemon juice will work just as well to create the needed reaction with the milk.
- Vegan sparkling rosé: You can use regular champagne if you’re not strictly vegan, or substitute with pink grape juice mixed with a splash of sparkling water for an alcohol-free version.
- Rapeseed oil: Any neutral oil like canola, vegetable, or sunflower oil will work just fine.
- Freeze-dried strawberry bits: If you can’t find freeze-dried strawberries, you can skip them in the batter, but for decoration, try fresh strawberry slices or pink sprinkles instead.
- Vegan margarine and shortening: You can use all margarine instead of the margarine-shortening combo, but the texture might be slightly less stable. Make sure whatever you use is at room temperature.
- Strawberry jam: Any berry jam works here – raspberry or mixed berry would be nice alternatives that keep the pink theme going.
Watch Out for These Mistakes While Baking
The trickiest part of vegan cupcakes is achieving the right texture – overmixing the batter can lead to tough, dense cupcakes instead of light and fluffy ones, so mix just until the ingredients are combined. When working with sparkling rosé, make sure to measure it right when you open the bottle, as the bubbles will affect the chemistry of your batter and ultimately the texture of your cupcakes. A common error is not letting your milk-vinegar mixture sit for at least 5 minutes before adding it to the batter – this crucial step creates a vegan “buttermilk” that helps your cupcakes rise properly. For the best frosting results, make sure your vegan margarine and shortening are at room temperature, and add the powdered sugar gradually to prevent lumps and achieve that perfect, smooth consistency.
What to Serve With Vegan Pink Champagne Cupcakes?
These fancy little cupcakes deserve to be the star of a proper afternoon tea spread or celebration! I love serving them alongside a glass of chilled rosé champagne (the same one you used in the recipe) to really play up the champagne theme. A selection of fresh berries – especially strawberries – makes a natural companion since they echo the strawberry flavors in the cupcakes. For a complete dessert spread, pair these cupcakes with other light, elegant treats like chocolate-covered strawberries or some dairy-free vanilla macarons to keep everything vegan-friendly.
Storage Instructions
Counter Storage: These pretty pink cupcakes can hang out on your counter in an airtight container for about 2 days. Just make sure they’re in a cool spot away from direct sunlight to keep the frosting from getting too soft.
Refrigerate: For longer freshness, pop these cupcakes in the fridge in a sealed container. They’ll stay good for up to 5 days, though the freeze-dried strawberry bits might get a bit softer over time. I like to bring them to room temperature for about 30 minutes before serving to get the best texture.
Make Ahead: Want to prep these in advance? You can make the cupcake bases up to a day ahead and store them unfrosted in an airtight container. The frosting can be made separately and kept in the fridge – just let it come to room temperature and give it a quick whip before decorating your cupcakes.
| Preparation Time | 20-30 minutes |
| Cooking Time | 18-20 minutes |
| Total Time | 38-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 250-300
- Protein: 1-3 g
- Fat: 10-15 g
- Carbohydrates: 40-45 g
Ingredients
- 1 1/2 teaspoons soy milk
- Pinch of apple cider vinegar
- 1/2 teaspoon caster sugar
- 3/4 teaspoon rapeseed oil
- Drop of vanilla essence
- 1 1/2 teaspoons vegan sparkling rosé
- 10 grams all-purpose flour
- Pinch of baking soda
- Pinch of baking powder
- Pinch of salt
- Small amount of freeze-dried strawberry bits
- 3/4 teaspoon vegan margarine
- 3/4 teaspoon white shortening
- 54 grams powdered sugar
- 3/4 teaspoon vegan sparkling rosé
- Pinch of strawberry jam
- Freeze-dried strawberry bits for decoration
Step 1: Prepare the Oven and Cupcake Tin
Preheat your oven to 180°C (350°F) or Gas Mark 4.
Line a 12-hole cupcake tin with paper cases to ensure easy removal of the cupcakes once baked.
Step 2: Curdle the Soya Milk
In a measuring jug, combine the soya milk and vinegar.
Set this mixture aside for a few minutes to allow it to curdle.
This will help achieve the right consistency and texture for the cupcakes.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, beat together the sugar, oil, and vanilla extract until well combined.
To this mixture, add the curdled soya milk and sparkle it up with some sparkling rosé wine.
Mix thoroughly to ensure all ingredients are well incorporated.
Step 4: Combine the Dry and Wet Mixtures
Sift the flour, bicarbonate of soda, baking powder, and salt into the wet mixture.
Mix until everything is just combined.
Gently fold in the freeze-dried strawberry pieces, taking care not to overmix, to maintain the light texture of the batter.
Step 5: Bake the Cupcakes
Divide the prepared batter evenly among the paper cases in the cupcake tin.
Place the tin in the preheated oven and bake for 18–20 minutes, or until the cupcakes are springy to the touch and have a golden color.
Once baked, transfer the cupcakes to a wire rack to cool completely.
Step 6: Prepare the Icing
For the topping, beat together margarine, vegetable shortening, and 500 g (1 lb 2 oz) of icing sugar until the mixture is smooth.
Add some sparkling rosé wine and strawberry jam, mixing well to incorporate the flavors.
Gradually add more icing sugar until the icing reaches a consistency suitable for piping.
Step 7: Decorate the Cupcakes
Once the cupcakes have cooled completely, use a piping bag to pipe generous swirls of the prepared icing onto each cupcake.
Decorate to your personal preference, and enjoy the delightful combination of flavors!