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Pink Champagne Cupcakes

Recipe Courtesy of: Spork Foods


  • 1 2/3 cups unbleached organic all-purpose flour
  • 1 teaspoon baking powder
  • ¾ cup organic evaporated cane sugar
  • ¼ teaspoon sea salt
  • 2 tablespoons Follow Your Heart® VeganEgg powder, dry
  • ½ cup ice-cold almond milk
  • 1 cup vegan champagne
  • 1/3 cup Follow Your Heart® Sour Cream
  • 1/3 cup neutral tasting oil (safflower)
  • 1 teaspoon vanilla extract
  • 4-6 fresh strawberries, finely chopped
  • 1 pint vegan strawberry or vanilla frosting, for topping
  • 1 ½ teaspoons edible glitter or sprinkles


  1. Pre-heat oven to 350°F.
  2. In a large bowl, combine flour, baking powder, sugar and sea salt. Whisk until uniform.
  3. In a separate small bowl add VeganEgg powder and ice-cold almond milk. Whisk until slightly thickened, about 1 minute. Set aside.
  4. Add champagne, Follow Your Heart® Sour Cream, oil, vanilla extract, and prepared VeganEgg to bowl with dry ingredients.  Mix batter well, whisking until smooth.  Fold in strawberries.
  5. Pour batter into lined cupcake pan.  Bake for about 26 minutes or until a toothpick comes out clean, when inserted into middle of cupcake.  Cool on a cooling rack.
  6. Frost in swirl shape and top with desired glitter or sprinkles.

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