Strawberry Collagen cupcakes
Do you love cupcakes as much as I do?? I made this cupcake recipe a while back for New Years, and I just have to share because it was so delicious! I normally try to make sweets and treats a little on the healthy side, but sometimes we just have to indulge - am I right? Luckily, I have my Vital Proteins collagen powder to make me feel a little better about eating these!
Have you ever tried Vital Proteins collagen? What about any collagen? I started taking collagen about 3 years ago and I have honestly noticed a difference in my skin, nails, hair and even my gut health! You can check out my previous blog post on collagen for a more in-depth review here, because right now, I just want to focus on the delicousness that is what I call New Years Strawberry Collagen cupcakes! Now, don't hate me, because you will want to eat all of these! My husband and I went through them in no time!
Note: I used fresh strawberries and cut them in halves to use on top of the icing, but you could also use dehydrated strawberries and crush them for a nice strawberry sprinkle!
1 1/2 cups + 2 TBSP of Brut champagne; separated
1 cup Oat milk (preferably unsweetened - there will be sweetness from other ingredients - trust me!)
1 TBSP Apple Cider Vinegar
1 TBSP Vanilla extract
1/2 cup coconut oil, melted
1-2 drops of red food coloring (optional)
1 3/4 cups All Purpose Flour (I used Bob's Red Mill)
3/4 cup & 1 TBSP coconut sugar
3/4 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp salt
1 cup Crisco
3 cups powdered sugar
1/4 tsp salt
6 TBSP Brut Champagne
- Add 1 1/2 cups of Brut champagne to a sauce pan on the stove and turn the heat to "high." Once the champagne starts to boil, turn the heat down to "medium" so it can maintain a rapid simmer. When the liquid has reduced to 1/4 cup worth, (after about 20 minutes), remove the champagne from the heat and set it aside.
- Preheat your oven to 350 degrees. Then, line two cupcake pans with 16 paper cupcake liners. Set aside.
- Next, in a small bowl, add all of the WET ingredients, NOT including the champagne. Then set aside.
- In a mixing bowl, add the DRY ingredients. Stir well to combine.
- Add half of the WET ingredients to the DRY ingredients and give it a stir. Then, add the other half and stir again.
- Add the 1/4 cup of reduced champagne plus two tablespoons of champagne. Stir the batter until it's nice and smooth. (This is where you will add your food coloring, if using)
- Add batter to each cupcake liner until it's 2/3 full. These will rise a decent amount so overfilling will make them come up over the liners.
- Bake for 20 minutes or until a toothpick inserted down the center of each cupcake comes out clean and free of batter. Transfer them to a cooling rack to finish cooling.
- In the meantime, make your frosting. Start by beating the shortening on high using a hand or stand mixer.
- Then, add the salt, half of the powdered sugar and half of the champagne to the bowl. Mix on a low speed until mostly combined. Repeat with the second half of sugar and champagne.
- Now, set your mixer to high speed and & mix until it has a nice, fluffy consistency.
- When your cupcakes are completely cooled, it's time to frost!! Frost however you'd like and then add a fresh cut strawberry to the top. Voila! You're done. Now, go sit down and enjoy a nice cupcake...or three ;)
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