These sweet and tasty cupcakes are made with Sicilian Lemon Olive Oil and finished with a smooth, creamy, rich frosting.
Servings: 4
Prep Time: 20 mins
Cook Time: 20 mins
INGREDIENTS
For the Cupcakes:
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1 1/4 cup Flour
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1/2 tsp Baking Powder
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1/2 tsp Baking Soda
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1/3 cup Blueberries
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1/3 cup Coconut Milk
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1/3 cup Champagne or Prosecco
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3/4 cup Sugar
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1/2 tsp Vanilla Extract
For the Frosting:
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1 cup Butter, room temperature
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3 cups Powdered Sugar
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2 Tbsp Champagne
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1 Tbsp Dried Lavender, optional
Directions:
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Preheat the oven to 350F. Line a muffin tin with paper.
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Sift the flour, baking powder, baking soda, and salt.
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Process blueberries, coconut milk, champagne, sugar, vanilla, and lemon oil in a blender.
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Mix dry ingredients with wet ingredients until smooth. Fill cupcake liners 2/3 of the way full with mixture.
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Bake for 18-20 minutes or until an inserted toothpick comes out clean. Transfer to a cooling rack and allow to cool completely.
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For frosting, beat together butter, olive oil, and powdered sugar. Then add champagne and mix until smooth and creamy.
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Spoon the mixture into a large Ziploc bag. Cut a small corner off the bottom.
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Pipe frosting onto each cupcake and garnish with a sprinkle of lavender if desired!
Recipe Notes:
The cake for this cupcake is vegan. Swap out the butter in the frosting for your favorite vegan butter substitute, and you have an easy vegan dessert!
